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Long Brined Pickles

See Farmers’ Bulletin 1438, “Making fermented pickles,” for detailed directions.

Green peppers, green tomatoes, onions, cauliflower, and snap beans as well as cucumbers cured by the long-brining method may be used in many kinds of mixed pickles.

To remove the salt from the brined vegetables ready for these mixtures, cover the sliced green tomatoes with cold water, let stand overnight, and drain. If still very salty, add fresh water and soak again for several hours. Do not attempt to remove all the salt; some is needed for flavor. Simmer snap beans, onions and cauliflower in water for 20 minutes and then allow to cool in the water. Rinse with fresh water. The salt in the cucumbers is removed more readily by soaking in an equal part of vinegar and water until sufficient salt is removed.

Drain off all liquid from the vegetables before combining with the pickling mixture.

The following combinations are suggestive of many others that may be made, depending on the quantity of each vegetable on hand. The important thing is to keep the right proportion of pickling liquid to chopped vegetables, rather than to have an exact quantity of each vegetable in the mixture.

Sweet Mixed Pickles

(Using long-brined vegetables)
1 quart sliced cucumbers
1 pint cauliflower, cut
1 pint sliced onions in sections
1 pint snap beans, cut
1 pint sliced green tomatoes
1/2 pint sliced sweet red peppers
1 pint sliced green peppers

Freshen the vegetables by the usual method, chop them, and drain off all the liquid. Pour over them a pickling mixture made as follows:

3 cups vinegar
1 tablespoon mustard seed
1 cup water
2 hot red peppers
1 1/8 cups sugar
1 tablespoon mixed pickle.
1 tablespoon celery seed spice

Mix and bring to the boiling point and pour while boiling hot over the vegetables. Seal the pickles in sterilized, airtight jars, and store in a cool place.

Last Updated on December 26, 2021 by admin

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Fermented Pickles