Crisp Pickle Slices Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PICKLES
4 lbs: , (8 large) cucumbers (I prefer the smaller cukes so I probably use about 10-12)
1 lbs: Small white onions,
3 Cloves: garlic,
3/4 lbs: , (2 large) green peppers
1/2 cup: Salt,
8 cup: Cold water,
SYRUP
7 cup: Beet sugar, (I do not use the beet sugar! Dont feel it is critical)
3 cup: White vinegar,
2 tbsp: Whole mustard seed,
2 tsp: Ground turmeric,
2 tsp: Whole celery seed,
Directions:
Source: A Small Pamphlet from Western Beet Sugar Producers, Inc. Portions:
About 6 pints
Pickles: Wash vegetables, peel onions and garlic; remove any blemishes,
seeds and cores from green pepper. Thinly slice cucumbers and onions. Mince
green pepper. Combine pickle ingredients; cover with cold water and 2 trays
of ice cubes. The recipe suggests you let stand for 2 hours, I prefer to
let them stand overnight with lots of ice cubes.
Syrup: Remove the garlic from the pickles. Drain well. In a kettle, mix
syrup ingredients, add pickles, onions, and peppers; stir well. Bring just
to a boil on high heat. Remove from heat and pack into hot, sterilized
jars, cover with syrup; work out any bubbles, seal at once. Everytime I
make these I argue with myself if I should boil them in a canner and I
usually do but this recipe was published before the days of samonella and
fears of other bacteria. It sounds like a lot of work but if you dont plan
any other intense project it really isnt. Give thanks for being able to do
the slicing in a food processor. For many years I did it by hand and
usually tried to make a triple batch. Hamburgers were never complete
without the pickles. As close as I can tell this pamphlet was published in
1956. Hope you try and enjoy, even 1/2 recipe is fun.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer on
Sep 25, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
About 6 pints
Pickles: Wash vegetables, peel onions and garlic; remove any blemishes,
seeds and cores from green pepper. Thinly slice cucumbers and onions. Mince
green pepper. Combine pickle ingredients; cover with cold water and 2 trays
of ice cubes. The recipe suggests you let stand for 2 hours, I prefer to
let them stand overnight with lots of ice cubes.
Syrup: Remove the garlic from the pickles. Drain well. In a kettle, mix
syrup ingredients, add pickles, onions, and peppers; stir well. Bring just
to a boil on high heat. Remove from heat and pack into hot, sterilized
jars, cover with syrup; work out any bubbles, seal at once. Everytime I
make these I argue with myself if I should boil them in a canner and I
usually do but this recipe was published before the days of samonella and
fears of other bacteria. It sounds like a lot of work but if you dont plan
any other intense project it really isnt. Give thanks for being able to do
the slicing in a food processor. For many years I did it by hand and
usually tried to make a triple batch. Hamburgers were never complete
without the pickles. As close as I can tell this pamphlet was published in
1956. Hope you try and enjoy, even 1/2 recipe is fun.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer
Sep 25, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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