These are ready to simmer until the white portions are translucent then they get put into jars hot and covered with hot, sweet pickle brine and the lids put on.
As a kid I remember watching my Grandmother making these and reluctantly having to wait the two weeks before we could try them. These suckers are like candy to me. The sweet bring is tangy with cider vinegar with whole cloves and ginger root adding their own twists to the flavor.
I do maybe four pints of these each summer. I should do more because what I make never sees cold weather dining.
