| Show I 1 G KILES ZES tn WAR T M M L S A W 4 1 I av ar a ay y A 04 4 q K V I 1 0 A t I 1 4 r A wea 0 sol i INK X 0 t E photo courtesy ban bros co some persons look upon the pickle family as food value squander bugs but gladys kimbrough authority on canning and home service director for ball brothers company gives sound reasons for including them in every home canning 1 plan in a recent interview miss kimbrough said pickles and relishes are important because they add r and zest to ration 1 i lim limited ted meals A spoon or so of finely chopped mustard pickle stirred into rich brown gravy gives high point value to low point A bit of chili 4 sauce and minced dill pickle blended atwith mayonnaise or with cooked salad dressing and poured over an ac of vegetables prevents athe the old acquaintances being recognized particularly so if the vegetables are blistering hot its fun to find a tiny gherkin tucked in a mold of cottage cheese L tomato aspic and a bowl of im of corn soup loses its bland i blankness the moment small rafts ot of corn beet or red pepper relish laden toast are floated on its surface but said miss kimbrough dont expect any pickle to do its share unless you are willing to give it the right start on its colorful career if members of the cucumber family are made to grow too fast or it if left out of brine too long they are likely t to 0 expand with indignation until they are all hollow they go soft and slippery when the brine is too weak or does not cover every cucumber and scum makes them ill it must be removed from the brine every few days cucumbers and their small cousins the gherkins shrivel and shrink when there is too much salt in the brine rine and if given too much sugar at any time cucumbers must be cured in brine for several weeks in order to be firm solid crisp and olive green throughout persons who are not too concerned with quality use short cuts but miss kimbrough expressed the opinion that those who do not want to go to the trouble of brining should confine their efforts to relishes fruit pickles and sauces all of which are simple to make however it should be kept in mind that good relish makers test by taste lecause because even the most reliable of recipes may require more or less spice and vinegar than indicated the dinegan should be not less than 40 percent nor more than CO 60 percent grain strength unless the recipe calls for another kind use apple cider vinegar usually whole spices are preferred to ground ones but nowadays on one e must be satisfied with whatever is is available it is advisable to tie the spices loosely in a piece of thin cloth so that they can be removed before the pickles or relishes are canned all foods containing vinegar should be canned in jars with glass or vacuum seal lids 1 1 els and must be hot when canned or else processed 20 to 30 minutes at simmering in order to obtain an airtight seal |
