Sour-sweet garlic pickles

These are pickles that bake sale buyers repeatedly fight over. I got tired of losing, so learned how to make em. A Huntsville AL favorite, these homemade pickles recipe appear in the old Huntsville Heritage cookbook starting in 1967. There are two; garlic pickles, Valerie's garlic pickles. Since neither are listed on line, I thought I would do the honors. You have to start with SOUR pickles which are seasonal.

Yield: 25 servings ( Serving Size: to taste )
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  • 1 gallon(s) Mt. Olive sour pickles
  • 5 pound(s) sugar
  • 8-10 clove(s) garlic scored
  • 1/2 box(es) whole peppercorns
  • 1/2 box(es) white mustard seed
  • 1/2 box(es) whole all spice
  • 1/3 box(es) whole cloves
  • 3 stick(s) cinnamon cracked


  1. Gather ingredients, get big non-metallic crock bowl.
  2. Drain the pickles and slice.
  3. Layer all ingredients.
  4. Let stand overnight.
  5. Put in gallon jug; let set a week.

  6. Bottle into other clean glass containers, label.
  7. Dishwasher clean jars and boiled lids, rims seem to work fine.
December 2012

This recipe is a personal recipe added by MJ Holderer and has not been tested or endorsed by MyRecipes.

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