Ok, here's MY grandmother's actual pickle recipe, just in time for all those summer cucumbers!
GRANDMA ANDERSON'S MINNESOTA SWEETS
Actually these are a bread and butter type pickle, but they were "sweet" to me as a kid! She was Norwegian, so the spicing is a bit different, but really good! Makes about a gallon of pickles, enough for friends, too!
4 qts. small pickling cucumbers, washed, unpeeled, and sliced
3 cups sliced yellow onions
2 sweet red peppers, thinly sliced
1/2 cup kosher salt
1 quart crushed ice
5 cups sugar (I use a mix of white and brown)
1 tsp turmeric
1/2 tsp ground cloves
2 T whole mustard seeds
2 tsp celery seed
1/4 tsp ginger powder
3 cardamom pods, crushed
5 cups cider vinegar
Place sliced cucumbers, onions, and peppers into LARGE bowl. Mix in the kosher salt. Add the quart of crushed ice and mix together gently. Cover with waxed paper and use a large dinner plate as a weight on top. Let stand 3 hours, stirring occasionally.
Meanwhile, make a pickling syrup of the sugar, spices, and vinegar by blending together in a large pot and bringing to a quick boil. Stir until sugar is completely dissolved. Remove from heat and set aside until cucumber mixture is ready.
After 3 hours, drain cucumbers of all liquid. Rinse in cool water and drain well again. Reheat pickling syrup to a simmer. Carefully add cucumber mixture to syrup. Bring mixture back to a simmer. Do not allow it to boil! Ladle hot pickles and syrup into sterilized canning jars. Cap and seal. You will probably want to process these in a boiling water bath for 5 minutes if you want to store these for any lengthy period of time. Store in a cool, dark place (your beer closet?). Refrigerate after opening.
These don't last too long around our house! Enjoy, alewife