JamesLHollyMD.com

	James L. Holly, M.D.

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Letters - Mrs. Holly’s Pickles by Mr Barry Bellue

Mrs. Holly’s Family Pickles

Special recipe:

2 gallons fresh pickling cucumbers (prefer young tender cucumbers)
Place pickles in pickling crock
Mix 2 cups salt to I gallon water, heat to boiling stage and pour over cucumbers.
Allow to sit and ferment for 7 days.
Drain and thoroughly wash cucumbers.
Chop cucumbers into slices or chunks.
Return pickles to pickling crock.
For 3 consecutive days mix one gallon water to 1 T Alum and pour over pickles. Pour off water mixture and repeat process.
Rinse pickles thoroughly and return to pickling crock.
On 4th morning mix 6 cups white vinegar, 5 cups sugar, ¼ cup pickling spices. Heat and pour over pickles.
On 5th morning carefully drain vinegar/sugar mixture, add 2 cups sugar, heat and pour over pickles.
On 6th morning carefully drain vinegar/sugar mixture, add 1 cup sugar, and heat to low rolling boil.
Pack pickles in pint jars tightly and pour vinegar/sugar mixture over pickles covering top layer.
Place lids and allow to seal.
Pickles are better when placed in refrigerator before enjoying a jar.

(A special note Mrs. Holly’s handwritten recipe is attached below to marvel and remember the uniqueness of the person that shared this treasured piece of history)

Illustrations of Process:

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