pickles 1799731 1920

Homemade Pickles And Relishes

From the United States Agricultural Department 1935

Four types of pickles and relishes are made at home.

The easiest to make are the fruit pickles such as whole pickled peaches, crabapples, or pearas, cooked in a spicy sweet-sour syrup.

Then there are quick-process pickles made from vegetahles salted down overnightand comhined with spices and vinegar the next day without cooking.

Next are the brined pickles, also called fermented pickles, because they go through a curing process lasting from 2 weeks to 2 months. Dill pickles and the large sour cucumber pickles belong to this type. Sweet pickles, mustard pickles, snd other mixtures are often made from the vegetables cured in brine.

For comiplete directions for briniug cucumbers and other vegetables, send for Farmers’ Bulletin 1436, “Making fermented pickles”, 5 cents a copy, Superintendent of Documents, Government Printing Office, Washington, D. C. Some of the recipes given on the following pages supplement that bulletin.

Last are the relishes, such as tomato catsup, chili sauce, and chutneys made of chopped fruits or vegetables spiced and cooked down to a sauce.

Whatever the type, the purpose of pickling is to get tart spicy flavor through the vegetable or fruit; to keep or develop attractive color; and to
give crispness, especially to vegetable pickles. The following points are important:

Choose fresh, high quality fruits or vegetables for pickling. Sort fruits for size and stage of ripeness, and’ keep the ripest in one lot if there is
marked difference. If pickling cucumbers, peaches, or other fruits or vegetables whole, have them uniform in size. Then the pickling liquid penetrates and seasons them evenly.

Use a blend of high quality spices. The flavor continues to come out of spices as the pickles stand, so do not use too much spice.

For vinegar for pickling, good quality fresh cider vinegar is preferred. Or for pickling onions alone, use distilled vinegar which is clear and colorless.

Generally, granulated sugar is better than bro’wn sugar in pickles. Sometimes a little brown sugar gives richness.

In general, pickles keep better if sealed airtight for storage. Sometimes they will keep satisfactorily in covered jars in a cold place, but there
is danger of spoilage.

QUICK-PROCESS PICKLES

For quick-process pickles the vegetables are salted down overnight to draw out the juices. With whole onions a short processing period may be substituted. Quick-process pickles are not so crisp as the long-brined pickles and the flavor is different, but they require much less work. The following recipes are typical

Cucumber and Onion Rings
1 peck small cucumbers
1 cup mustard seed
2 quarts small white onions
2 tablespoons celery seed
1 cup salt
2 tablespoons peppercorns
Vinegar

Slice the cucumbers and onions about l/4 inch thick, pack in a crock in layers with the salt sprinkled between, and let stand overnight. In the morning drain in a cheesecloth bag, and press out all the juice possible. Taste before adding the vinegar and if too salty rinse in cold water. Measure the onions and cucumbers, take half as much vinegar, heat to the boiling point, add the spices, and pour over the vegetables. Pack at once in sterilized glass jars, seal, and store in a cool place.

Bread and butter pickles: Follow above recipe for Cucumber and Onion Rings, replacing the onion with additional small cucumbers.

Pickled onions
4 quarts small white onions
1/2 cup sugar
1 quart white vinegar
2 tablespoons whole pickling spice
1 pint water
2 teaspoons salt

Dip the onions in boiling water and let stand 2 to 3 minutes. Cool immediately in water. Cut a thin slice from the root end of the onions and slip off the skin. Mix the vinegar, water, sugar, spices, and salt, and heat to the boiling point. Pour over the onions which have been packed in sterilized jars. Partially seal the jars and process in a boiling water bath for 30 minutes. Seal and store. The use of white or colorless vinegar prevents discoloration of the onions

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Sanlin Crackable Melon And Pickled Vegetable

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Fermented Pickles