When my niece married several years ago, she asked my mother to create a cookbook of family favorite recipes.
Mom gave us each a copy of Family Favorites for Christmas that year. One of the things I love about the book is the provenance...Aunt Flossie's Jalapeno Cornbread, Granny's Chocolate Pie. I can hear the voices of the cooks in the words Mom recorded as they told her their recipes.
Boots' Sweet Pickles recipe is from that book. The pickles make an appearance at every family BBQ, and they disappear fast. Mom got the recipe from a childhood San Marcos friend, Boots Dunn, whose name came from her favorite footwear. Yes, we're in Texas.
1 quart Kosher dill pickles (whole)
1 large or 2 small cloves garlic, peeled and sliced
1 1/2 cups sugar
1 tablespoon celery seed
3 tablespoons white distilled vinegar
1 tablespoon horseradish
**Drain pickles, discard liquid, save jar.
**Using food processor, slice pickles into thin rounds.
**Mix sugar, celery seed, vinegar & horseradish in a bowl.
**In the jar the pickles came in, alternate adding a few slices of garlic and pickles and a bit of sugar mixture. Put the lid back on and shake until sugar melts.
**Repeat process until all slices and mixture are used.
**Keep shaking up jar from time to time to help ingredients mix well.
**Pickles will make their own juice from the mixture and from the moisture in the pickle slices.
Pickles need to set at least 24 hours (refrigerated) before eating. They get better every day.
Copyright 2009-2010 Kathleen Scott ,for Hill Country Mysteries. Unauthorized reproduction is prohibited.