Sweet Pickles

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Vegetable Recipes

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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.

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Grandma Mildred's Bread and Butter Pickles

Bobby's Favorite Pickle

4 quarts sliced medium cucumbers
6 medium sliced white onions
2 green bell peppers, chopped
3 cloves garlic
1/3 cup course/medium pickling salt
5 cups sugar
1 1/2 teaspoons turmeric (optional)
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups cider vinegar

Wash cucumbers, but do not pare. Slice thin. Add onions, bell pepper, and whole garlic cloves. Add salt and cover with cracked ice. Let stand in refrigerator for 3 hours. Mix thoroughly, rinse and drain.

Combine remaining ingredients and bring to boil. Boil for 10 minutes. Place cucumber mixture into boiling mixture. Bring back up to a boil and then remove from heat. Seal in hot sterilized jars. Makes 8 pints.

Verdell's Apple Ring Cucumbers

Mary Ella Richards & Verdell Haws

25th Silver Wedding Anniversary

December 8, 1980

Mary and Verdell were just beginning to date in Plainview, Texas, when I first met this handsome, sweet, and generous man. My grandparents lived in Lockney at the time, not far from Plainview where Mary attended business school. I travelled to the Texas panhandle towns often with daddy and my step-mom, Mildred, to vist my grandparents, Bob and Willie Homsley Richards. Thus, we had several occasions to get to know Verdell, as he and Mary "courted" and fell in love.

I will tell you their story on my blog, Genealogy Traces; but here I want to share with you a recipe that Uncle Verdell sent me during his later years, in July of 2002.

He sent me the following email with his recipe for Apple Ring Cucumbers.

July 13, 2002

Dear Judy: I have been intending to send you this recipe, and I started a batch of them Friday, and reminded myself to send it to you. I think you will like them.

Use large cucumbers:

Peel and quarter length ways one gallon of cucumbers. Cut seeds out, or use a spoon to scrape them out. Cut into 1/2" chunks. Mix 1/2 cup of lime with 4 1/4 quarts of water, pour over cucumbers; let stand in lime mix 24 hours.

Drain and wash good. Soak in clear water 3 hours. Mix 1/2 cup vinegar, 1 small bottle of red food coloring; 1 teaspoon alum; and enough water to cover cucumbers. Simmer 2 hours. Drain off liquid.

While simmering make syrup of 2 cups vinegar, 9 cups of sugar, 3 cups water; 8 sticks of cinnamon; 1 package of red hots. Boil to form syrup (doesn't get thick) and pour over cucumbers. Let stand 24 hours. Drain syrup and reboil and pour over cucumbers. Repeat this process three more days. 

Put cucumbers in jars, cover with hot syrup and seal.

MMM good ~

Verdell

I haven't tried them yet, but keep his note with my other cherished family recipes. When I make them, I will certainly photograph the process and share it with you here.