Don't you northern Missouri duck-pluckers know about Float Trip Pickles? They're a tradition with fishermen and campers down here around the James and White rivers that goes 'way back. My dad said they always had some in camp in the 1930's at "Hog Heaven" where the North Fork runs into the White River, and that's all under Bull Shoals Lake now, so they've been around for at least 75 years. Float Trip Pickles are even sold by that name in some of our local tourist traps.
I grow 'cukes and jalapenos in my summer garden and make my own from scratch - they're GOOD, I'm really enjoying them through this cold winter. Here's how you fix the "boughten" kind:
Buy a gallon jar of dill pickle chips, drain out and discard the pickle brine and add 3 cups of sugar to the jar. Buy a big jar of pickled jalapeno pepper rings and add as many rings as possible to the pickle jar. Fill the pickle jar with the brine the jalapenos were packed in, put the cap on, and shake the heck out of it. That's it. Float Trip Pickles are hot, sweet cucumber and jalapeno slices with a dill flavor.
These are the ones I canned last summer. I let some of my jalapenos get red-ripe and sweet-hot before I picked them.
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