I come from a family of good, faithful, southern women. There are elementary school teachers on both sides for at least three generations. My grandmothers taught me to read, cook, and love our family fiercely. One of those grandmothers passed away recently, and I’ve been looking for ways to keep her memory close on days that I miss her the most. Cooking is definitely one of the things that makes me feel the closest to her. My MaMa Gladys was one of the funniest, sassiest, kindest women I’ve ever met. Cooking for her family was one of her strongest love languages. In all our visits together, there was never a time that she hadn’t cooked something fantastic that helped make our visits special.
She was most famous for her rolls and brownies, which aren’t really a part of my world right now. But one of the most constant recipes she used was for these pickles. She had a little glass apple dish (you know we teachers love everything apple) that she put out with every meal. She filled it with these pickles. They’re spicy and sweet and sassy, just like my MaMaw, so this is the recipe I’ve been making lately for myself and my family, to keep her a little closer.
This is NOT a macro-friendly healthy recipe like the ones I usually share with you. It’s not even close. There are 3 cups of legit sugar in this. I don’t know the macros…I don’t want to know the macros. But if you want some amazing pickles, give them a try. I made a double batch this Christmas and put them in half-pint jelly jars as gifts. (If you do that, double the pickles and keep the rest the same. I ended up with way more liquid than I needed when I doubled everything.)
So, welcome to a little corner of my family. This recipe comes with a lot of love and some of my best memories.
- 1 qt, 14 oz whole dill pickles
- 3 cloves of garlic
- 1/2 tsp celery seed
- 3 cups sugar
- 1/2 cup vinegar
- 1 cup pickle juice (reserved from jar)
- 1/4 cup hot sauce
- Put aside 1 cup of pickle juice.
- Drain and empty pickles from jar.
- Slice pickles. (MaMa says to "make them pretty")
- Dissolve sugar in pickle juice.
- Mix sugar/pickle juice mixture with all other ingredients.
- Put pickle slices back in jar.
- Pour liquid mixture over pickles.
- Put in refrigerator. They'll be ready in a day or so.