Mix equal parts mayo and OSD red pepper jelly, spread evenly over two slices of bread, layer smoky ham or turkey with Swiss or Gruyere cheese. Dip finished sandwich into lightly beaten eggs seasoned with salt and pepper, lightly brown in a skillet, cut in half and enjoy.
It was 1958 when Lee Oakley’s mother Leila moved into her first home and started making her famous pickles in a 6-gallon earthenware crock on the kitchen counter. Her secret family recipe with a unique blend of spices and a 14-day process was treasured and brought up through the years to become a staple of the Southern table. The mother and son team of Lee and Kerry Oakley still make these Picklelicious Sweet & Spicy snacking pickles with the same treasured recipe and that signature ‘snap’ in every bite.
