National Pickle Month

art of picklingJuly is National Pickle Month

I can remember years ago helping my friend Jan make homemade pickles.  On this particular day we made bread and butter pickles, garlic dills, pickled beets and garden relish.  After everything was put up, we sat at her kitchen table and took a jar of each and did our sampling.  One sample led to another till the jars were almost empty.  That was a good pickle making year.

Jan’s Bread and Butter Pickles

Sterilize jars and lids and keep hot till ready.

Mix together:

1 gallon of medium cucumbers, thinly sliced

8 medium sided onions, thinly sliced

6 large sweet green peppers, thinly sliced

Add to top:

½ cup coarse pickling salt

1 quart of cracked ice

Drain thoroughly and put into a big pot.

Combine in a pan:

1 1/2 teaspoon of turmeric

½ teaspoon of whole cloves

2 teaspoons white mustard

5 cups of sugar

5 cups of cider vinegar

1 teaspoon of celery seed

Bring to a boil.  Pour the spice mix over the drained vegetables and heat up to just boiling.  Pack vegetables into sterilized jars, pour excess juice over top and seal with lids.

 Additional cookbooks:

Complete Book of Home Preserving

The Joy of Pickling by Linda Ziedrich

Preserving Summer’s Bounty

Well-Preserved by Eugenia Bone

The Everything Canning & Preserving Book by Patricia Telesco

Canning & Preserving for Dummies by Amelia Jeanroy

 Pickle Fun Facts

  • The mighty pickle is over 4,000 years old.
  • The pickle was brought to the New World by Christopher Columbus
  • Like pickles? So did George Washington, John Adams and Dolly Madison.  Cleopatra claimed pickles contributed to her beauty.
  • Americans eat about nine pounds of pickles a year.
  • Dill pickles are the most popular.
  • Pickles are mentioned at least twice in the Bible.
  • If all of the pickles consumed each year were placed end to end, they would reach the moon and back 8.25 times.

 

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