From AMERICA'S BEST
Vegetable Recipes
Selected and tested by the
Food Editors of FARM JOURNAL
Copyright 1970 by Farm Journal, Inc.
The most fragrant cooking this side of the moon - that's the way one home economist in out Test Kitchens described pickle-making. Farm home-makers agree.
Aristocratic Pickles are a favorite of a Nebraska farmer's wife, who makes them when the cucumber crop is good.
ARISTOCRATIC PICKLES
Very crisp; sweet, sliced pickle has excellent flavor and appearance.
2 c. pickling salt
4 qts. Water
4 qts. Thinly sliced cucumbers (4 to 5" in length)
1 Tblsp. Powdered alum
1 Tblsp. Ground ginger
2 c. White vinegar
2 c. Water
6 c. Sugar
1 stick cinnamon
1 tsp. Whole cloves
1 tsp. Celery seeds
1/2 tsp. Whole allspice
Dissolve salt in 4 qts. of water; add cucumbers. Let stand 8 days in stone crock, glass, pottery or enamel-lined pan (should no t be chipped.)
On the ninth day, drain well. Add fresh unsalted water to cover; add alum. Simmer 30 minutes.
Drain well. Add fresh unsalted water to cover; add ginger. Simmer again 30 minutes. Drain well.
Mix vinegar, 2 c. water, sugar and spices (tie spices in cloth bag). Add cucumbers and simmer again until Pickles are clear. Pack in hot, sterilized jars; seal. Process 10 minutes in boiling water bath. Makes about 6 pints.
SWEET GREEN PICKLES
Good with hamburgers or roast meat
3 c. pickling salt
6 qts. water
30 whole pickling cucumbers (3 to 4" in length)
5 c. white vinegar
10 c. sugar
2 1/2 Tblsp. powdered alum
1 1/4 tsp. whole cloves
2 1/2 sticks cinnamon
Add salt to water; bring to boil. Pour over cucumbers in stone crock. Weight down with plate. Let stand 8 to 10 days. Rinse well in fresh unsalted water. Slice Pickles; rinse again. Let stand in fresh unsalted water 1 hour. Drain.
Combine remaining ingredients (tie spices in cloth bag); bring to boil. Pour over cucumbers; cover and let stand 24 hours.
Drain syrup; bring syrup to boil, pour over cucumbers. Let stand 24 hours. Repeat this process for a total of 3 mornings.
On fourth morning, drain Pickles, reserving syrup. Pack Pickles in hot, sterilized pint jars. Bring syrup to boil. Add green food color, if you wish. Pour hot syrup over Pickles jars; seal. Process 10 minutes
In boiling water bath. Makes about 6 pints.
