Betty Stephens of Monroe read a recent Daily Post article on pickles, and wrote in to share her own favorite homemade pickle recipe.
Stephens' Dixie Cucumber Pickles recipe came from "Miss" Carrie Mae and "Mr." Richard Peevy, a couple she met while she was as assistant for the Super Sixties group at Yellow River Baptist Church in the 1980s. The Peevys brought the pickles to one of the group's covered dish meals, Stephens said.
The recipe doesn't call for processing - "We didn't do it then and I don't do it now," Stephens said.
To be safe, you may want to check out the National Center for Home Food Preservation's instructions for processing pickles, which can be found on the site www.uga.edu/nchfp.
Cucumbers, including ones that have gotten too large for eating, work well with the recipe, but Stephens also enjoys using green tomatoes.
"These pickles are very crisp and crunchy and are so good you'll want to eat them straight from the jar," Stephens said.
- Compiled by staff writer Shelley Mann
Dixie Cucumber Pickles
7 pounds cucumbers
2 cups lime
2 gallons water
2 quarts vinegar
41⁄2 pounds sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon whole cloves
1 tablespoon pickling spice
Slice cucumbers into sticks and remove seeds, if large. Mix the lime into the water. Soak cucumbers for 24 hours in the mixture, stirring several times during soaking. Rinse well. Cover with ice water, and let stand for three hours. Drain. Mix the vinegar, sugar, salt, celery seed, cloves and pickling spice. Pour over cucumbers and soak overnight, stirring occasionally. Bring mixture to a boil, and boil for 30 minutes. Place cucumber sticks in jars, cover with liquid and seal.