These pickles keep winning the Blue Ribbon at many a county fair. Hence why the recipe for them is included in the new cookbook Blue Ribbon Kitchen. Author Linda Skeens stopped by Tonia's Kitchen to talk about her recipe for these award winning pickles, and why the special "ingredient" has nothing to do with how they're made. Instead, Linda told Tonia soaking the pickles in ice water for a few hours means they come out crisp, and not soggy. Everything else is pretty standard. It's an interesting way to make a pickle, and one that's a winner!
