For years now, I’ve made a sweet, tangy pickle I named for my Grandmother’s housekeeper, Luvey, who brought us an ice cold jar or two every summer. Lunches of hard boiled eggs and sweet pickles were a favorite after gardening or running through the sprinkler.
Those pickles haunted me for years and it wasn’t until I discovered a note in my grandmother’s recipe cards detailing a technique more than a recipe -- a seven day process -- that I tasted them again. Ten pounds of cucumbers transform into, well, a boatload of pickles. The first year I made half a recipe. Since then, I’ve made the whole ten pounds. They’re that good.
Click here for this recipe: http://food52.com/blog/7227-seven-day-pickles
