How much is too much? I ask myself that very question all the time. I know that there is no way my family can eat 3 gallons of sweet pickles in a year. I have 1 gallon of Kosher Dills, too. When I was jarring these sweet pickles, I ran short of sterilized jars. I was going to toss a quart of pickles in the compost, but my husband caught me. He then went out to the shed and produced two disgustingly dirty jars and said he would wash them. He did and I put pickles in them and put them in the refrigerator. I didn't want those two jars to get mixed up with the sterilized jars of pickles. Why did we need that last quart?
The pickles are Grandmother Florence's (my husband's grandmother) recipe. They take time, lots of time. I've spent years trying to create authentic pickles from her vague recipe, but I have it now. The cucumbers are brined, then sliced, then soaked with the pickling spices, sugar, and vinegar. So yummy, but unfortunately different every year. The recipe uses the words "to taste" more than is comfortable. In fact, everything is "to taste" once the cucumbers are brined. How's that for a recipe?
They are finished, to taste.