Saturday, June 22, 2013


I think pickles have to be on the top of my list of favorite foods. My grandmother lived on Blacks Corners Road in the small town of Imlay City in Michigan and they had a Vlasic Pickle factory.. I was probably 3 years old when I first visited the factory. I always got, what I thought was the biggest pickle in the world, every time we visited. I loved pickles so much that my grandmother gave me a jar of pickles every Christmas.
I got into the habit of eating a pickle along with a chunk of Cheddar Cheese. I still have to eat them together.
As I got older I began to make my own pickles. I love any kind of pickles. We have a friend in Minnesota and every time she comes to Texas to visit, she brings me a jar of the best Minnesota State Fair Spicy Pickles. I look forward to Marit coming to visit....... maybe it's because of the pickles....?

When I married Anne, I discovered that her mother made some of the best pickles I've ever eaten. Anne says that her mother's are the best. We can't visit Kansas without having homemade pickles.
Here's her mother Irene's recipe for easy Refrigerator Pickles.

Grandma Thiessen's Refrigerator Pickles:
This recipe makes 1 gallon.

Refrigerator Pickles:

Large cucumbers, sliced thick
3 cups white vinegar
3 cups sugar
1/3 cup pickling salt
1 TBS mustard seed
1 TBS celery seed
1 tsp turmeric

Mix all ingredients & stir until the sugar dissolves
No cooking needed
Pour over cucumbers in jars
Do not seal jar, just put on the lids and set in the refrigerator.
They keep for several months

Vlasic Pickles 
415 S Blacks Corners Road
Imlay City, MI 48444-9761

Another Easy Refrigerator Pickle Recipe:

12 ( 3"- 4") cucumbers
2 C water
1 3/4 C plain vinegar
1 1/2 C Chopped Dill
1/2 C White Sugar
8 Clove of Garlic, chopped
1 1/2 TBS Coarse Salt
1 TBS Pickling Spice
1 1/2 tsp dill seed
1/2 tsp Red Pepper Flakes
4 Sprigs of Fresh Dill

Large Bowl:
Chopped Dill
Dill Seed
Red Pepper Flakes
Stir well and let stand for 2 hours until the salt and sugar have completely dissolved.

Remove the cucumbers to 3 - 1 1/2 pint wide mouth jars. 4 cucumbers in each jar.
Ladle with liquid and place 1 sprig of dill in each jar. Cover with lids and refrigerate 10 days before eating. Eat within 1 month, if you can wait that long! I can't

Peace in the Kitchen!

Emmet's Spicy Dill Pickles.

This is an adaptation of a recipe by Trisha Yearwood.
These are an easy way to make spicy homemade pickles.

1 - 32 oz. Jar of Dill Pickles.
2 C  Granulated Sugar
2 TBS Tabasco Sauce
3 Cloves of Garlic

Drain the Pickles. Set the Pickles aside.
Pour the Juice into a Large Mixing Bowl.
Tabasco Sauce
Mix well until the Sugar dissolves.

Slice the Pickles 1/8" thick.
Return them to the Jar.
Pour in the Juice Mixture.
Refrigerate 5 Days.
Shake the Jar every day.

Peace in the Kitchen!

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