Recipes Galore Pickles - # 01
* Beet Pickles *
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Ingredients: |
- 6 1/2 Lbs. Beets
- 3 Cups Cider Vinegar
- 4 To 5 Cups Sugar
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Method: |
- Use Bright Red Beets as nearly The Same Size As Possible.
- If Some Are Much Larger than others,
The Larger Ones May Be Cut In Halves After Cooking and Peeling.
- Cut Off Top of Beets to Leave About 1 Inch of Stems.
- Wash Carefully Through 2 or 3 Waters to Remove All Soil from
Beets and Stems; Rub With Hands, Never with a Brush
which might Break the Skin and Tap Root and Permit Loss of
Color Through " Bleeding ".
- Place Beets in a 6 Quart Kettle.
- Cover With Boiling Water,
Cover Kettle and Boil Slowly until Tender,
20 Minutes to 1 Hour,
Depending On Size and Tenderness Of the Beets.
- When Done,
Drain and Cool just Enough so they Can Be Handled;
Slip Off Skins and Stems.
- Return While still Warm To the Washed Kettle and
Add Vinegar and Sugar.
- If Vinegar is Stronger than 4 Percent Acidity,
More Sugar May Be Added to give the Desired Flavor.
- Heat Just To Simmering.
- The Pickling Syrup Should barely Cover the Beets,
and Should Have an Oily Appearance.
- Pack the Hot Beets Into Hot Sterile Jars,
Then Pour the Hot Syrup Over Them to Just Cover the Beets
In Each Jar.
- Seal Immediately.
- Yield: 6 Pints.
- Chill Before Serving.
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* Dill Pickles *
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Ingredients: |
- 7 Lbs. Cucumbers
About 3 1/2 Inches Long
- 12 Stalks Fresh Dill
- 2 1/2 Cups Cider Vinegar
- 3/4 Cup Pure Granulated Salt
- 2 1/4 Quarts Water
- 12 Green Grape Leaves
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Method: |
- Wash Cucumbers thoroughly In 2 or 3 Cold Waters
Then Chill In Cold Water 4 Hours, then Drain.
- Do Not Split Cucumbers,
but Pierce Each With Knife or Fork,
then Pack Vertically In Clean,
Sterile Quart or Half Gallon Jars,
Leaving enough Space In the Top Of Jar For Dill.
- Wash the Dill quickly Through Cold Water to Remove Dust.
- Fold Up compactly and Stuff One Stalk down Between Pickles
and One In Top Of Each Jar to Fill Up The Space Above Pickles.
- Heat Vinegar, Salt and Water just To Boiling;
Immediately Pour Over Pickles,
Filling Jars to 1/4 Inch From Top.
- Stuff In Folded grape Leaves.
- Seal, Store in Cool Dark Place.
- Pickles will be Good To Eat in 3 or 4 Weeks.
- Yield: 6 or 7 Quarts
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* Bread And Butter Pickles *
( Green Tomato Or Cucumber )
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Ingredients: |
- 3 Lbs. Green Tomatoes
- 10 Medium Size
Or 3 Lbs. Cucumbers, 1 1/2 Inch Diameter
- 1/3 Cup Pure Granulated Salt
- 5 Cups Cold Water
- 1/2 Lb. Onions
- 2 Cups Cider Vinegar
- 1 2/3 Cups Sugar
- 1 Teaspoon Celery Seed
- 2 Teaspoons Prepared Mustard
- 1 Teaspoon Ginger
- 1/4 Teaspoon Turmeric
- 1/8 Teaspoon Mace
- Few Dashes Red Pepper
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Method: |
- Use Smooth, Even Sized Tomatoes
That Have Aquired a Whitish Color Which Appears just
Before Ripening, Or Green Cucumbers.
- Wash.
- Remove Stem End and Blossom Scar Neatly,
then Cut Into Crosswise Slices.
- Put Into an Enamelware Or Glass Bowl.
- Sprinkle With Salt and Add Water.
- Cover and Let Stand Overnight.
- Next Morning,
Turn Into a Colander and Drain 10 to 15 Minutes.
- Now Put Into a Preserving Kettle,
Add Onions, Peeled and Sliced thinly,
Then Vinegar, Sugar and Spices.
- Heat To Simmering, then Simmer only 3 or 4 Minutes.
- Pack Into Hot Sterile Jars.
- Seal.
- Yield: 3 Pints.
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