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Henry County’s Cooking
with Pickles


Special photo

By Jimmie Batchelor
Henry County Senior Services

  Times’ friend Jimmie Batchelor recently sent us some delicious recipes for canning your own pickles. We hope you will enjoy them as much as we have.

For more of this week’s recipes in the printed edition,
get your copy here!


Crisp Pickle

A Taste of Georgia

4 quarts cucumbers, unpeeled and thinly sliced (use pickling cucumbers that have no wax on skin) and thinly slice.

2 green bell peppers, thinly sliced

3 cloves of garlic

6 large onions, thinly sliced

1/3 cup coarse salt

5 cups sugar

3 cups cider vinegar

2 Tbsp. mustard seed

1 1/2 tsp. turmeric

1 1/2 tsp. celery seed


  Combine first five ingredients. Cover with cracked ice and mix thoroughly. Keep mixing 4-5 times. Let stand for 3 hours. Drain and remove garlic.

  Combine rest of ingredients and pour over the cucumber mixture. Heat to boiling. Fill hot sterilized jars to within 1/2 inch of top, wipe off rim of jars; adjust lids. Process in boiling water bath for 5 minutes. Start timing when the water begins to boil. Set out to cool. Lids will seal with a pop, then tighten ring.

For more of this week’s recipes in the printed edition,
get your copy here!




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