Home of the very fine olive and pickle factory here in NC--they are "picklicious".
http://www.mtolivepickles.com/MtOlive/History.html
We wanted to go there last New Year's Eve to see the "big olive" drop..but didn't make it--there is always next year.
Anyway, this time of year makes me think I want to can tomatos, or put up preserves, or make pickles--yet--I don't trust my skills in the kitchen at my tender age--and I'm afraid of spreading botulism throughout the land.
Stumbled across this recipe from Southern Living http://www.southernliving.com/?source=RelacheSpa
and gave it a whirl today--I used jalepenos, and couldn't bring myself into putting two full cups of sugar into it.
1 48 oz jar of dill pickles (we chose Mt Olive brand)
2 cups sugar
2 jalepenos, sliced (save the seeds for planting later--and don't rub your eyes)
1 Tablespoon white wine vinegar (I used red wine vinegar, because that is what I had)
Ok:
Drain jar of pickles--save juice for a pickle slush for Quinny ;)
Cut pickles into 1/4" slices
Slice jalepenos (or peppers of your choice, or none at all)
Layer pickles and peppers back into the jar.
Add sugar, tapping the jar on the counter so that it drifts downward.
Add vinegar.
Replace lid (important)
Leave on counter for an hour or so, shaking the jar every so often.
Place in fridge for 8 hours.
Viola!
We are still waiting for the 8 hours to expire--I'll let you know how they turn out...
As always:
http://www.youtube.com/watch?v=YXiBgiFzKio
