Yield: 1 Servings
Measure | Ingredient |
---|---|
4 pounds | (8 large) cucumbers (I prefer the smaller cukes so I probably use about 10-12) |
1 pounds | Small white onions |
3 \N | Cloves garlic |
¾ pounds | (2 large) green peppers |
½ cup | Salt |
8 cups | Cold water |
7 cups | Beet sugar; (I do not use the beet sugar! Don't feel it is critical) |
3 cups | White vinegar |
2 tablespoons | Whole mustard seed |
2 teaspoons | Ground turmeric |
2 teaspoons | Whole celery seed |
PICKLES
SYRUP
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 don't plan any other intense project it really isn't. 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 ½ recipe is fun.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@...> on Sep 25, 1998, converted by MM_Buster v2.0l.