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Show By Angie Martin I'm still doing pickles, how about you? I have had a request for a quick sweet pickle recipe and have included includ-ed one that only requires crisping in the refrigerator for 3 to 4 hours before packing into jars. Also, included is one of my favorite mixed pickle recipes and a Mustard Pickle recipe from Trevelene Hall. These two recipes are similar except for the mustard sauce and both make nice Christmas gifts. My dill pickle recipe comes from a friend in Perry, Utah, and she claims that it is using only amber (cider) distilled vinegar that makes these pickles so good. I am also giving you the most recent information that I can find on some pickling ingredients and processing times. ! i f v i M NOTES ON PICKLING (before you begin): Researchers have identified some of the reasons why even experienced home canners sometimes report failures when making pickles. High on the list of errors is open-kettle canning. Scientists are unanimous in insisting that all pickles and relishes be processed in a boiling water bath to seal the jars and protect the contents from spoilage. I have, therefore, included includ-ed a timetable for processing different kinds of pickles. (This is for Ver-nal's Ver-nal's altitude.) Processing Timetable for Pickles Kind of Pickle Minutes in Boiling Water Bath Fermented pickles, whole 20 min. (qts.) Fresh-pack dills, whole (unfermented) 30 min. (qts.) Bread-and-butter slices 10 min (pints); 15 min. (qts.) Chutney 10 min. (pints) Cross-cut slices 10 min (pints) Dilled green beans, okra, green tomatoes: Hot-packed 10 min. (pints) Cold-packed 15 min. (pints) Gherkins, sweet 10 min. (pints) Piccalilli 10 min. (pints) Pepper-onion relish 10 min. (pints) Corn relish 20 min. (pints) Sauerkraut: Hot-packed 20 min. (pints) 30 min. (qts.) Cold-packed 30 min. (pints); 40 min. (qts.) Fruit pickles: Peaches or pears 20 min. (pints) ; 30 min. (qts.) Watermelon rind 10 min. (pints); 15 min. (qts.) To avoid overcooking, start counting the processing time as soon as the pickles are placed in actively boiling water. If the processing time is less than 15 minutes, pack pickles in sterlized jars. Pickling Ingredients Only pure salt (pickling salt) with no additives can be used or the pickles will darken. Do not use iodized salt or salt with anti-caking ingredients. Cider or distilled vinegar with a 4 to 6 percent acidity should be used in making pickles. The strength of the vinegar should be marked on the label ; 5-percent acid strength is common. Cider vinegar is made from apple ap-ple cider and is the general-purpose pickling vinegar. Its mellow flavor blends well with herbs, spices and other ingredients used in pickle making. mak-ing. Distilled vinegar is made from dilute alcohol and is either white or cider flavored. The white distilled vinegar has no color and is used with pale fruits and light-colored vegetables. Brown or white sugar may be used in making pickles, as preferred. If used with light colored vegetables and fruits, brown sugar will darken the pickles slightly. Honey or syrup may be substituted for at least half the sugar. MUSTARD PICKLES 1 qt. pickling onions 1 qt. cauliflower cut into chunk size 7 qts. cucumbers cut into chunk size Put the above ingredients into a large kettle and soak overnight in two handsful of pickling salt and enough water to cover. Next day, drain and add: 1 qt. vinegar, 1 qt. sugar (or less) Vb pkg. pickling spices, two red peppers cut up. Cook mixture for 10 minutes and add mustard mix: 4 Tbsp. dry mustard 7 Tbsp. flour 1 Tbsp. tumeric 1 small bottle of prepared mustard Boil mixture for an additional 15 minutes and seal in sterilized jars. Process Pro-cess in boiling water bath according to timetable given. Trevelene Hall EXTRA GOOD SWEET DILLS 4 lbs. (4") pickling cucumbers Ice water 6 Tbsp. dill seeds 1 medium (2") onion, peeled and thinly sliced 2 cups cider vinegar or amber distilled 1 cup water 1 cup sugar 2 Tbsp. canningpickling salt Wash cucumbers and slice off blossom end. Cover with ice water and let stand in refrigerator 3 to 4 hours. Drain; quarter lenthwise. Add 1 Tbsp. dill seeds and 2 slices onion to each of 6 sterilized hot pint jars. Pack cucumbers into jars. Combine vinegar, 1 cup water, sugar and salt in 2-qt. saucepan. Bring to a boil. Pour over cucumbers, filling to within Vi" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath according to timetable. OVERNIGHT PICKLES 5 qts. cucumbers cut in small pieces 1 qt. cauliflower broken in small pieces IV2 qts. pickling onions 1 red pepper, sliced 1 cup pickling salt 4 quarts water 1 pint white or cider vinegar 2 tsp. tumeric 10 cups sugar 5 cups white or cider vinegar 4 cups water 1 Tbsp. pickling spice Prepare cucumbers, cauliflower, onions, and red pepper and place in a large container. Combine the salt with 4 quarts of water. Pour over the vegetables and let stand overnight. Drain in the morning. Combine 1 pt. vinegar and tumeric. Pour over drained vegetables and cook slowly for 15-20 minutes, stirring constantly. Drain and rinse in cold water. Pack vegetables in sterilized jars. Combine sugar, 5 cups vinegar, 4 cups water, pickling spice and bring to a boil. Pour over the vegetables packed in jars and seal immediately. Process in a hot water bath according to timetable. Makes about 10 pints. MAZIE'S DILL PICKLES Make a brine of: 2 quarts water 1 quart amber (cider) distilled vinegar 1 cup pickling salt You will also need: Dill weed Onions Garlic Hot red pepper flakes or whole chili teppini (spice) Sterilize either pint or quart jars, depending upon the size of your pickles. Break dill weed into pieces and slice onions thickly. Put a handful of dill and an onion slice into each jar. Put a clove of garlic and one chili teppini or two hot red pepper flakes into each jar. Wash small to medium cucumbers and pack into the jars. Cover with the brine solution which has reached boiling point. Seal jars and process in a hot water bath according to timetable. |