BREAD AND BUTTER PICKLESPearl Franks makes her own pickling spice in large amounts, a combination of bay leaf, celery seed, mustard seed, and tiny peppers, tied in cheese cloth. 6 cups thinly sliced cucumbers 2 cups thinly sliced onions 1 small red bell pepper, seeded, diced (optional) 1/2 cup non-iodized salt 2 cups cider vinegar 2 cups brown sugar 1 cup water 2 teaspoons mustard seed 1/2 teaspoon celery seed 1/4 teaspoon tumeric 1/4 teaspoon ground cloves
Combine cucumbers, onions, pepper, and salt. Cover bowl and let sit six hours or overnight. In large saucepan combine other ingredients, bring to boil and simmer over medium heat until mixture is syrupy, about 5 to 10 minutes. Drain vegetables, add to mixture, and heat just to boiling. Place in hot pint jars. Cover and process 10 minutes in boiling water bath, counting from the time the water comes to a boil again after jars have been immersed. Makes 4 pints.
QUICK PICKLES You may also use cucumbers, zucchini, celery, or other vegetables for this recipe.
1 1/2 to 2 pounds small kohlrabi or other vegetables 3 or 4 small onions 1/4 cup salt 2 cups vinegar 2/3 cup sugar 1 tablespoon mustard seed 1/4 teaspoon tumeric
Peel and thinly slice vegetables. Mix salt in 1 quart cold water and add to vegetables. Soak 3 hours in refrigerator. Combine remaining ingredients in saucepan and bring to a boil. Simmer about 3 minutes. Drain and rinse vegetables and pack in jars. Pour brine over vegetables. Cool, cover, and refrigerate 3 days. Makes 3 quarts. Will keep in refrigerator about 3 months.