Established 1994

Pittsburgh Garden Railway Society

PO Box 302
Charleroi, PA 15022

PGRS Newsletter December 2008 - DRAFT

December 2008 Newsletter

Greenberg Show Corner Calendar
Donations in Memory of John Hendzel  New On-Line Newsletter
Extracurricular Train Activities I've Been "Cook'n" on the Railroad
Oktoberfest 2008 Tech Tips
November 8, Business Meeting Video of the Month
Odds & Ends Election Roster


I've Been "Cook'n" on the Railroad

It has been rumored that this organization may be renamed to the PGGRS, the Pittsburgh Gourmet Garden Railway Society.  As evidence of our love for all things gastronomic we will present a recipe from one of our members in each issue of the newsletter.

This month we have for you a truly unusual and delightful variation on pickles that were recently sampled at the Fallecker's:


These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat!


  • 2 jars (32 ounces each) dill pickle slices or spears
  • 4 cups sugar
  • 1 tablespoon hot pepper sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 3 garlic cloves, peeled


Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickles and liquid into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator. Yield: 3 pints.

Note: The pickles are "good to go" the next day. 
It is not necessary to separate them into smaller jars.  Some folks just put them back into the jar or jars they came in and munch away.  The idea of putting them into smaller jars is so you could give some away.  Once you try them you may find that you no longer "share well with others."




Celebrating 10 Years
Established 1994

PO Box 302
Charleroi, PA 15022