Here in Charleston we have this amazing finger-licking, chicken-frying kind of restaurant called Jestine’s Kitchen. Have you been there? So so good, and Jason and I used to go quite often (before the kiddo combo). Jason always ordered the pecan-crusted chicken, and I always got the the peach and berry cobbler (for dessert). But we both looked forward to the icebox pickles. A ramekin overflowing with cucumbers, onion, and peppercorns are brought to the table as soon as you sit down, and they’re crisp, and just barely sweet with a little bite.
This is a wonderful sweet pickle recipe I got from my mother, who got it from a relative, who got it from a relative, and so on. It is very easy, a little time-consuming, delicious, and makes a lot of pickles. The recipe says to put them in jars, but I just store them in a clean gallon-sized ice cream bucket. Will keep in the refrigerator for up to a year.
This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on!
Food consultant and cooking teacher Lois Lee explains this was a favorite summer recipe of her mother’s, a superb cook. You won’t need sterilized jars or much time for these pickles, but they must be stored in the refrigerator and eaten in about 5 days.
To Make this Recipe You’Il Need the following ingredients: