We’ll see. Gonna wait a few days to try ‘em

I'm watching.

David

Good deal

Now we're talkin ! Them sweet pickles ain't fit to eat lol.

Don't suppose youd like to share that recipe.

I’ll be glad to! But let’s see if they’re edible first. This recipe was entirely experimental, so I’ll give it a couple of days to let all the ingredients get used to one another.
I’m pretty confident that they’ll be good

TaDa 😉

How much for a jar? Those look like they will be very tasty especially on a mater sammich.

We still waiting for the recipe! Please Share it.

Anticipation
Is making them wait 🤪

Still waiting on the recipe. I want to give it a try.

Alright, I tried ‘em out. Turned out great, just the right amount of heat.
I’ll post up the recipe soon as I get a chance

Sorry bout the delay in posting the recipe. I’ll get it posted soon as I’m back from this camping trip!

I like a spicy pickle, but I love a spicy sweet pickle..

Here’s the recipe:
7 pounds of cucumbers
Slice and soak for 24 hrs. In 1 cup of mrs. wages pickling lime and 2 gallons of water.
Drain and rinse in cool water 3 times.
Mix 2 cups white distilled vinegar, 6 cups apple cider vinegar, 4 cups sugar, 3 tablespoons canning salt
Pour over cucumbers and let soak for at least 6 hrs. ( or overnight)
Drain vinegar mixture and put it in a pot and add 2 tablespoons of pickling spice, 4oz. Jar of yellow mustard seed, 3 tablespoons minced garlic, 3 tablespoons minced onion, about 12 good dashes of hot sauce.
Bring to a boil and simmer for 35 minutes.
Pack jars with cucumber slices. Add hot vinegar mixture, leaving 1/2” headspace.
Add a couple of slivers of hot pepper, 1/8 teaspoon dill seed, 1/4 teaspoon crushed red pepper.
Process in boiling water for 15 minutes.
Makes about 10 pints.

The dill seed an crushed red pepper go in each individual jar after u pour vinegar mixture over the pickle??
Sounds good I’m gonna try it . Bout same process as I make bread an butter pickled but with added spices