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Show .liiiliiliilS - - -- -v.. & ...y. m :,. . . v. ' - '-!. ;; i pnwoey mjutn iuiilc ; Perfectly preserved pickles are a specialty of Sonie Hinerman of Bountiful. Although time consuming, h'orhemade pickles add a special : touch to any meal. Her sweet pickle recipe has been a family favorite for three generations. She also shares recipes for pickling slices, dill pickles, mustard pickles, and sweet garlic dills. ;,' Prepare ; a , peek f pf!e3 By REBECCA J AMIESON IMwfe all know bnea coofcthartari " take a simple menu and turn it into.a sumptuous feast. Sonie Hinerman is one of those cooks. Her homemade pickles are the extra touch enjoyed by many. Diners at the Hinerman ' Hacienda enjoy " many . ! types of pickles including sweet, dill, bread and butter and mustard pickles. Canning was a family affair. Sonie. and her mother spent many hours together in the kitchen., preserving a pantry full of pickles. Her sweet pickles have been family; favorites for at least three generations, genera-tions, i The recipe for sweet garlic dills was given to her by her mother-in-law, Mabel Hinerman. It was an easy pickle recipe to do as a new bride. ; PICKLING SLICES : 3 quarts, thinly sliced unpeeled " cukes : " '. ' " i 2 large onions, thinly sliced ; ?' ; 1 large green pepper, thinly sliced slic-ed . . 1 clove garlic or Vi.tsp." instant minced garlic ' : 3 tsp. pickling salt ... ficecubes- ! - SYRUP : , : 1 V4 cup cider vinegar ' V cup sugar - V cup Sugar Twin " i 1 Tbsp. mustard seed . I tsp. celery seed , I V tsp. tumeric ; In large container combine cukes, onions, green pepper and garlic. Sprinkle with, salt; cover with ice tmbeS.iM ' hours. Drain well, remove garlic v clove. In large pan combine syrup ingredients and bring to a boil. Add vegetables and bring to boil. Fill sterilized jars with pickle slices and syrup to.-within;..Vi" from top. Seal and process 5-10 minutes. SWEET PICKLES 1 lug Small pickling cukes, or enough to fill a three gallon crock. Wash and scrub each cuke and place in crock. Cover with a salt : brine made of 1 cup salt (pickling salt) to 9 cups of water (for a 3 . gallon crock it takes about 2 or 2V4 cups salt to ,18 or 22Vi cups water). Boil brine 5 minutes and cool. When cool, cover the cukes and place a cloth over them and Veight . down with . a plate inverted over them and a quart of fruit or other heavy object on top. Let stand two weeks and skim every other day. After two weeks, wash them well (if they are not washed wett it will dilute the syrup)," and cover with cold water with 2V4 oz". alum pet 3 gallon crock. Let stand overnight then wash well again and dry very '. well. Slice pickles and put in bottles and cover with syrup, SYRUP v Boil together, for 10 minutes 1 quart vinegar and 2 quarts Sugar (2, quarts of vinegar and 4 quarts sugar V for 3 gallon crock), 12 cloves per gallon and 4 sticks of cinnamon broken in pieces per gallon. Pour i, over pickles while hot and repeat 4 ,. or 5 momingsWheti heating each : : morning be surefand add the cin-' namon and cloves -and 1 cup of sugar to syrup. CleaiMwtsides of jars and seal. Process 10 minutes. DILL PICKLES - Wash pickling cukes well. Soak in hot water while preparing prepar-ing recipe. Mix: 1 qt. amber vinegar to 3 quarts water ;-s 1 cup salt ! 1 Tbsp. alum Boil together. Sterilize bottles. In each bottle put: 1 bay leaf 1 dry red pepper 1 butt garlic 2 Tbsp. dill seed or 2 dill stocks Put cukes in bottles. Pour above mixture over and seal Process 5-10 minutes. Let stand at least two months before eating. . . MUSTARD PICKLES 1 gallon cukes (about 17 large) cut into squares , ', 6 large onions (l ql pickling onions about 2 pounds) 1 cauliflower cooked till tender, not mushy ' , ; Let stand in salt water overnight., Salt water should not be too strong. ' Drain well and rinse well. Boil 5 minutes in vinegar diluted to taste--1 pint vinegar and 1 pint water Mix together in large bowl: - 1 small - bottle of prepared mustard ; 8-9 tbsp. flour h 4 cups sugar . ; Tbsy tumeri---- : Add cukes and cauliflower and ', oniony Cook till tender. Yield, 10- lOVi pints. Process 5-10 minutes. SWEET GARLIC DILLS " ' Mabel Hinerman Buy large jar (48 oz.) plain dill pickles (whole). Drain well. Slice the pickles and put back in jar alternately alter-nately with 2 cups sugar. Add garlic. Shake jar occasionally until sugar is dissolved. Pickle-preserving pointers Choose a cucumber variety developed de-veloped just for pickling. Make pickles out of cucumbers within 24 hours of harvesting. Cucumbers that are held longer may produce a hollow or soft pickle. Use pure granulated pickling salt or uniodized table salt. .Iodized table salt causes pickles to darken. . Choose a high-grade vinegar of , 4-6 percent acid. Never dilute" the vinegar more than specified in the recipe. Use herbs and spices from newly new-ly opened packages. . Choose utensils made from stoneware, aluminum, glass or stainless steel. t Pack pickles in standard canning cann-ing jars. - - - t Process pickles in water bath ; canner. The processing destroys organisms that cause spoilage. |