As Jim's brother, Brian,was cleaning out the basement of the old homestead, he found a recipe for pickles that his father made regularly in his own handwriting. It was a recipe Jim liked because it was pickles with a hot kick to it. This recipe is for 14 quarts of pickles. Grandpa didn't mess around when he made pickles.
10 1/2 cups of white vinegar
12 cups of cold water
1 cup of canning salt
Bring to a boil and add 1/2 c of sugar to mix.
After small pickles are washed pack into quart jars (cleaned) with dill weed (a few sprigs).
Add to each jar of pickles:
1/4 tsp crushed red pepper
1/2 tsp garlic powder (dry)
1/2 tsp chopped onion flakes
3/4 tsp pickling spice
1/2 tsp mustard powder or regular mustard
Add the pickle brine to 1 inch from top of jar. Put lids and rings on tight. Add enough water to cover jars in canner. Put in big canner and bring to boil for 10 minutes. Start timing after starting to boil. Set off and cool.
The only pickles on the market that compare to this recipe are the pickles with Texas Pete at Schnucks in town.
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