Apparently, heirloom recipes are a thing now. As is pickling stuff with all that beneficial bacteria from cultured things. What I love about Aunt Regina is she doesn’t judge you for the sudden fancy. She’d just get out her recipe and tell you how they always did it.

Tonight is the first freeze for North Texas, and probably too late to put anything else by this year. But just in case, here are some old-school, East Texas picklin’ recipes.