
The sixteenth recipe in this series of Family History Recipes comes from Sharon. She brought in Grace Phillips' Pickles!
According to Sharon, “This recipe came from my mother-in-law, Grace Phillips, who was an excellent cook and made all kinds of awesome dishes… I absolutely love pickles so I started making them for myself and my family, and I still make and give them as gifts around the holidays – they are always a big hit.”
While at first it seemed odd to us to take kosher dill pickles and add them to a sweet pickle mixture, the end results were wonderful! Following the obligatory sniff test, Taste Tester Jesse was ready to give these a chance. After a thoughtful chew, he was all smiles and proclaimed these a delicious treat!
Recipe: Grace Phillips' Pickles
This recipe came from my mother-in-law, Grace Phillips, who was an excellent cook and made all kinds of awesome dishes. I always thought this pickle recipe was a bit unusual, but I don’t know where she originally got it from. She would often make the pickles in double batches and give me a jar to take home when we’d visit my in-laws. I absolutely love pickles so I started making them for myself and my family, and I still make and give them as gifts around the holidays – they are always a big hit. - Sharon
You will need: 1 quart (32 0unces) Kosher Dill pickles
Drain pickles thoroughly; discard juice but keep the jar. Slice pickles into 1-inch slices and place into a bowl.
In a separate bowl, mix the following (mixture will be like a paste when combined):
- 2 cups of sugar
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
- ¼ cup white vinegar
- 1 Tbsp. pickling spice
Start to place pickles back into the jar, alternating layers of pickles and the pickling spice mixture. Shake well and refrigerate, shaking several times a day for a couple of days until all the sugar dissolves. Then they are ready to eat and enjoy!