The sound of a crisp, homemade pickle being enjoyed after the required waiting time is an indication that the homemaker has again worked magic in the kitchen.
And there are no limits placed on what vegetable or fruit may be pickled for enjoyment in the off-season.
This week’s recipes offer three suggestions for making homemade pickles.
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Dilled Carrots
6 quarts crisp raw carrots
10 cups water
3 cups vinegar
3/4 cup pickling salt
1/2 cup sugar
fresh dill
3-4 cloves garlic per jar
Sterilize quart jars and lids. Place 2 sprigs of fresh dill with seeds and 3-4 cloves of garlic (or less) in each jar.
Clean carrots and cut them into sticks to fit into jars. Baby carrots may be left whole. Fill jars with carrots.
In a large saucepan, combine water, vinegar, salt and sugar and boil for 7-8 minutes. Pour boiling mixture over carrots and apply lids. Let contents mature for 3-4 weeks before serving. Makes 6 quarts.
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Million Dollar Pickles
4 qts. sliced but unpeeled cucumbers
8-10 medium-sized onions, sliced
3/4 cup coarse pickling salt
1 each red and green pepper, seeded and sliced in strips
1 qt. white vinegar
4 cups white sugar
1 tsp. celery seed
1 tsp. turmeric
2 tbsps. mustard seed
1 tbsp. pickling spices
Use cucumbers that are not too big. Clean cucumbers and remove sharp points. Slice cucumbers and onions and place in a stainless steel bowl or crock. Sprinkle with salt and add enough water to just cover the vegetables.
Let stand 2-3 hours, drain and rinse with cold water.
In a three-gallon enamel pot, combine vinegar, sugar and the spices that have been tied in a cloth bag. Let mixture come to a boil. Add the drained vegetables and pepper and let mixture come to a boil again, being sure not to boil more than 2-3 minutes.
Pack vegetables into hot sterilized jars. Apply lids and ensure a seal. Let stand 2-3 weeks before using. Makes 7-8 quarts.
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Pickled Crab Apples
7 lbs. crab apples
1 qt. cider vinegar
3 cups, or more, white sugar
3 sticks whole cinnamon
2 tbsps. whole cloves
1 tsp. whole allspice
Wash crab apples. Leave on stem but remove the blossom end.
In an enamel or stainless steel kettle, combine remaining ingredients and bring to a boil. Add crab apples to the syrup and boil for about 5 minutes.
Remove from heat, cover and let stand overnight.
In the morning, pack crab apples only into sterilized jars.
Strain syrup and then boil and pour over crab apples in the jars. Seal with sterilized lids.
Let stand for 2-3 weeks before serving. Makes about 5 quarts. Serve with turkey, pork chops or roast pork.
Joyce Walter can be reached at [email protected]
