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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Yesterday, at the senior lady's request, I put up 7 pints of bread and
butter pickles for her. The dawg and I don't eat the nasty things, for one reason, I'm allergic to turmeric. Good excuse isn't it. Cukes were out of our lady's garden as were the nice red onions that I mixed up with the cukes. Recipe was straight out of Ball Blue Book, and I just bought the 2003 version of that too, but left out the ginger and put in extra pickling spices. Hey! That's what the boss lady wanted so that's what she got. Also yesterday we picked up the new all stainless gas grill Miz Anne got me for Father's Day. I think I'm going to like this one, appears that it will be much easier to keep clean for one thing and, for the other, it's got a huge drip tray that slopes to one end and has a grease trap there. Now I'm perusing the accessories catalog that came with it. Maybe a rib rack and the stainless steel smoker box. I've already got a rotisserie that I think will fit and work so won't need another. George |
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In article >, George
Shirley > wrote: > Yesterday, at the senior lady's request, I put up 7 pints of bread and > butter pickles for her. The dawg and I don't eat the nasty things, for > one reason, I'm allergic to turmeric. Good excuse isn't it. Cukes were > out of our lady's garden as were the nice red onions that I mixed up > with the cukes. Recipe was straight out of Ball Blue Book, and I just > bought the 2003 version of that too, but left out the ginger and put in > extra pickling spices. Hey! That's what the boss lady wanted so that's > what she got. > > Also yesterday we picked up the new all stainless gas grill Miz Anne got > me for Father's Day. > George > Happy Father's Day, you old goat. Doesn't Miz Anne like my B&B? <pouting> What the heck kind of pickle recipe has ginger, fercryinoutloud! We're going to see the BRG -- she got a new car. Saints Preserve Us! "I take my babies for a ride. If they fit*, they can't go. They haveta stay onna porch." *Fit - throw a fit; be naughty. -- -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story from Notable Women's Dinner at the Governor's Residence. |
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Melba's Jammin' wrote:
> In article >, George > Shirley > wrote: > > >>Yesterday, at the senior lady's request, I put up 7 pints of bread and >>butter pickles for her. The dawg and I don't eat the nasty things, for >>one reason, I'm allergic to turmeric. Good excuse isn't it. Cukes were >>out of our lady's garden as were the nice red onions that I mixed up >>with the cukes. Recipe was straight out of Ball Blue Book, and I just >>bought the 2003 version of that too, but left out the ginger and put in >>extra pickling spices. Hey! That's what the boss lady wanted so that's >>what she got. >> >>Also yesterday we picked up the new all stainless gas grill Miz Anne got >>me for Father's Day. >>George >> > > > Happy Father's Day, you old goat. Doesn't Miz Anne like my B&B? > <pouting> What the heck kind of pickle recipe has ginger, She sure ate up the ones you sent us a good while back but didn't like the ones I made from your recipe. I probably didn't hold my mouth just right while I made them or something. She's picky about pickles but will still eat pickled okra. Yuchh! Ball Blue Book B&B pickles that's what the heck kind. Don't ask me, I don't eat them. > fercryinoutloud! We're going to see the BRG -- she got a new car. > Saints Preserve Us! "I take my babies for a ride. If they fit*, they > can't go. They haveta stay onna porch." > *Fit - throw a fit; be naughty. Four year old across the street got a Barbie jeep, one of those battery driven ones that two little kids can fit in. Drives just like her mother, had to pull her out of the ditch twice so she comes across and drives in my yard, I don't have a ditch. <VBG>Nice parents, really nice only child but a wild driver. My daughter, who has grandchildren of her own now, when told to behave herself when small would say, "I beg your pardon, this IS my best behavior, I'm only a small child." I finally found out my older sister taught her to say that. Really amazed me the first time she said it. All I could do was stand there with my jaw hanging down. Thankfully her eldest granddaughter, my eldest greatgrand, is hell on wheels so there is such a thing as poetic justice. I don't think that any of my 13 descendants will be here tomorrow but I'm expecting lots of phone calls. Well, maybe my eldest granddaughter will stop by on her way home from visiting friends in Florida. I know she will stop if she needs to borrow a bathroom, or a bed, or is hungry. So I put fresh linens on the guest bed, barbecued a brisket on the new grill today, and made potato salad and baked beans covered with bacon. All of Megan's favorites but I never spoiled her, I swear. George |
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My favorite B & B pickle recipe comes from a USDA pamphlet about pickles and
pickling. Have had it for years. Haven't made any for years but when I used to put up a lot, had to not mention I had done so at family gatherings. Except my mother would take a jar or two to those gatherings and the secret was out. No matter how many I put up - they never seemed to last until the next season. JonquilJan Learn something new every day As long as you are learning, you are living When you stop learning, you start dying George Shirley > wrote in message .. . > Yesterday, at the senior lady's request, I put up 7 pints of bread and > butter pickles for her. The dawg and I don't eat the nasty things, for > one reason, I'm allergic to turmeric. Good excuse isn't it. Cukes were > out of our lady's garden as were the nice red onions that I mixed up > with the cukes. Recipe was straight out of Ball Blue Book, and I just > bought the 2003 version of that too, but left out the ginger and put in > extra pickling spices. Hey! That's what the boss lady wanted so that's > what she got. > > Also yesterday we picked up the new all stainless gas grill Miz Anne got > me for Father's Day. I think I'm going to like this one, appears that it > will be much easier to keep clean for one thing and, for the other, it's > got a huge drip tray that slopes to one end and has a grease trap there. > Now I'm perusing the accessories catalog that came with it. Maybe a rib > rack and the stainless steel smoker box. I've already got a rotisserie > that I think will fit and work so won't need another. > > George > |
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On Sun 19 Jun 2005 04:22:50p, JonquilJan wrote in rec.food.preserving:
> My favorite B & B pickle recipe comes from a USDA pamphlet about pickles > and pickling. Have had it for years. Haven't made any for years but > when I used to put up a lot, had to not mention I had done so at family > gatherings. Except my mother would take a jar or two to those gatherings > and the secret was out. No matter how many I put up - they never seemed > to last until the next season. > > JonquilJan Would you mind posting the recipe? TIA -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0524-6, 06/18/2005 Tested on: 6/19/2005 8:47:31 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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Wayne Boatwright > wrote in message
... > On Sun 19 Jun 2005 04:22:50p, JonquilJan wrote in rec.food.preserving: > > > My favorite B & B pickle recipe comes from a USDA pamphlet about pickles > > and pickling. Have had it for years. Haven't made any for years but > > when I used to put up a lot, had to not mention I had done so at family > > gatherings. Except my mother would take a jar or two to those gatherings > > and the secret was out. No matter how many I put up - they never seemed > > to last until the next season. > > > > JonquilJan > > Would you mind posting the recipe? > > TIA > > -- > Wayne Boatwright *¿* If I can find it will do. Has been a few years since I used it - I am disabled and my physical problems have caught up with my 'desired' activities (including canning and preserving). Do remember it involved slicing up the pickling cukes with a few small white onions, adding a bunch of ice cubes, soaking overnight, then draining and adding pickling spices, tumeric and vinegar, cooking for a bit - then jarring up and processing. Will try to come up with the quantities - if I can find the list. JonquilJan Learn something new every day As long as you are learning, you are living When you stop learning, you start dying |
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In article >, "JonquilJan"
> wrote: > Wayne Boatwright > wrote in message > ... > > On Sun 19 Jun 2005 04:22:50p, JonquilJan wrote in rec.food.preserving: > > > > > My favorite B & B pickle recipe comes from a USDA pamphlet about > > > pickles > > > JonquilJan > > > > Would you mind posting the recipe? > > > > TIA > > -- > > Wayne Boatwright *¿* > >Do remember it involved slicing up the pickling cukes with a few small >white onions, adding a bunch of ice cubes, soaking overnight, then >draining and adding pickling spices, tumeric and vinegar, cooking for >a bit - then jarring up and processing. Will try to come up with the >quantities - if I can find the list. Here's the one from the NCHFP site -- does it look familiar, Jan? http://www.uga.edu/nchfp/how/can_06/...ml#tble1Bread- and-Butter Pickles * 6 lbs of 4- to 5-inch pickling cucumbers * 8 cups thinly sliced onions (about 3 pounds) * 1/2 cup canning or pickling salt * 4 cups vinegar (5 percent) * 4-1/2 cups sugar * 2 tbsp mustard seed * 1-1/2 tbsp celery seed * 1 tbsp ground turmeric * 1 cup pickling lime (optional- for use in variation below for making firmer pickles) Yield: About 8 pints Procedu Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recom-mendations in for more information see Table 1 or use low-temperature pasteurization treatment. The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140ºF) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185ºF water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles. Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well. Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor. Variation: Squash bread-and-butter pickles. Substitute slender (1 to 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers. Table 1. Recommended process time for Bread-and-Butter Pickles in a boiling-water canner. Process Time at Altitudes of 0 - 1,000 ft, 10 minutes; 1,001 - 6,000 ft, 15 minutes; Above 6,000 ft, 20 minutes. All times are for pints or quarts. ------------------------------------------------------------------------ This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA. Revised 1994. -- -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story from Notable Women's Dinner at the Governor's Residence. |
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On Mon 20 Jun 2005 07:07:00p, JonquilJan wrote in rec.food.preserving:
> Wayne Boatwright > wrote in message > ... >> On Sun 19 Jun 2005 04:22:50p, JonquilJan wrote in rec.food.preserving: >> >> > My favorite B & B pickle recipe comes from a USDA pamphlet about >> > pickles and pickling. Have had it for years. Haven't made any for >> > years but when I used to put up a lot, had to not mention I had done >> > so at family gatherings. Except my mother would take a jar or two to >> > those gatherings and the secret was out. No matter how many I put up >> > - they never seemed to last until the next season. >> > >> > JonquilJan >> >> Would you mind posting the recipe? >> >> TIA >> >> -- >> Wayne Boatwright *¿* > > If I can find it will do. Has been a few years since I used it - I am > disabled and my physical problems have caught up with my 'desired' > activities (including canning and preserving). Do remember it involved > slicing up the pickling cukes with a few small white onions, adding a > bunch of ice cubes, soaking overnight, then draining and adding pickling > spices, tumeric and vinegar, cooking for a bit - then jarring up and > processing. Will try to come up with the quantities - if I can find the > list. Thank you, Jan. If it's not easy to do, I'll certainly understand. Take care... -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0525-0, 06/20/2005 Tested on: 6/20/2005 9:01:39 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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On Mon 20 Jun 2005 07:53:53p, Melba's Jammin' wrote in rec.food.preserving:
> In article >, "JonquilJan" > > wrote: > >> Wayne Boatwright > wrote in message >> ... >> > On Sun 19 Jun 2005 04:22:50p, JonquilJan wrote in rec.food.preserving: >> > >> > > My favorite B & B pickle recipe comes from a USDA pamphlet about >> > > pickles JonquilJan >> > >> > Would you mind posting the recipe? >> > >> > TIA >> > -- >> > Wayne Boatwright *¿* >> >>Do remember it involved slicing up the pickling cukes with a few small >>white onions, adding a bunch of ice cubes, soaking overnight, then >>draining and adding pickling spices, tumeric and vinegar, cooking for >>a bit - then jarring up and processing. Will try to come up with the >>quantities - if I can find the list. > > Here's the one from the NCHFP site -- does it look familiar, Jan? > > http://www.uga.edu/nchfp/how/can_06/...ml#tble1Bread- > and-Butter Pickles > > * 6 lbs of 4- to 5-inch pickling cucumbers > * 8 cups thinly sliced onions (about 3 pounds) > * 1/2 cup canning or pickling salt > * 4 cups vinegar (5 percent) > * 4-1/2 cups sugar > * 2 tbsp mustard seed > * 1-1/2 tbsp celery seed > * 1 tbsp ground turmeric > * 1 cup pickling lime (optional- for use in variation below for making > firmer pickles) > > > Yield: About 8 pints > > Procedu Wash cucumbers. Cut 1/16-inch off blossom end and discard. > Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. > Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 > hours, adding more ice as needed. > > Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and > add cucumbers and onions and slowly reheat to boiling. Fill jars with > slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and > process according to the recom-mendations in for more information see > Table 1 or use low-temperature pasteurization treatment. The following > treatment results in a better product texture but must be carefully > managed to avoid possible spoilage. Place jars in a canner filled half > way with warm (120º to 140ºF) water. Then, add hot water to a level 1 > inch above jars. Heat the water enough to maintain 180 to 185ºF water > temperature for 30 minutes. Check with a candy or jelly thermometer to > be certain that the water temperature is at least 180ºF during the > entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary > softening of pickles. > > Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom > end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and > 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware > container. Avoid inhaling lime dust while mixing the lime-water > solution. Soak cucumber slices in lime water for 12 to 24 hours, > stirring occasionally. Remove from lime solution, rinse, and resoak 1 > hour in fresh cold water. Repeat the rinsing and soaking steps two more > times. Handle carefully, as slices will be brittle. Drain well. > > Storage: After processing and cooling, jars should be stored 4 to 5 > weeks to develop ideal flavor. > > Variation: Squash bread-and-butter pickles. Substitute slender (1 to > 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers. > Table 1. Recommended process time for Bread-and-Butter Pickles in a > boiling-water canner. > > Process Time at Altitudes of 0 - 1,000 ft, 10 minutes; 1,001 - 6,000 > ft, 15 minutes; Above 6,000 ft, 20 minutes. All times are for pints > or quarts. > ------------------------------------------------------------------------ > This document was extracted from the "Complete Guide to Home Canning," > Agriculture Information Bulletin No. 539, USDA. Revised 1994. Thanks, Barb. Filed for future pickles! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0525-0, 06/20/2005 Tested on: 6/20/2005 9:02:25 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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JonquilJan wrote:
> Wayne Boatwright > wrote in message > ... > >>On Sun 19 Jun 2005 04:22:50p, JonquilJan wrote in rec.food.preserving: >> >> >>>My favorite B & B pickle recipe comes from a USDA pamphlet about pickles >>>and pickling. Have had it for years. Haven't made any for years but >>>when I used to put up a lot, had to not mention I had done so at family >>>gatherings. Except my mother would take a jar or two to those gatherings >>>and the secret was out. No matter how many I put up - they never seemed >>>to last until the next season. >>> >>>JonquilJan >> >>Would you mind posting the recipe? >> >>TIA >> >>-- >>Wayne Boatwright *¿* > > > If I can find it will do. Has been a few years since I used it - I am > disabled and my physical problems have caught up with my 'desired' > activities (including canning and preserving). Do remember it involved > slicing up the pickling cukes with a few small white onions, adding a bunch > of ice cubes, soaking overnight, then draining and adding pickling spices, > tumeric and vinegar, cooking for a bit - then jarring up and processing. > Will try to come up with the quantities - if I can find the list. > > JonquilJan > Sounds just like the recipe I used from the Ball Blue Book, including the ice cube treatment to make them crisper. George |
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![]() Melba's Jammin' > wrote in message ... > In article >, "JonquilJan" > > wrote: > > > Wayne Boatwright > wrote in message > > ... > > > On Sun 19 Jun 2005 04:22:50p, JonquilJan wrote in rec.food.preserving: > > > > > > > My favorite B & B pickle recipe comes from a USDA pamphlet about > > > > pickles > > > > JonquilJan > > > > > > Would you mind posting the recipe? > > > > > > TIA > > > -- > > > Wayne Boatwright *¿* > > > >Do remember it involved slicing up the pickling cukes with a few small > >white onions, adding a bunch of ice cubes, soaking overnight, then > >draining and adding pickling spices, tumeric and vinegar, cooking for > >a bit - then jarring up and processing. Will try to come up with the > >quantities - if I can find the list. > > Here's the one from the NCHFP site -- does it look familiar, Jan? Similar but not exactly the same. Perhaps it is a revised recipe. > > http://www.uga.edu/nchfp/how/can_06/...ml#tble1Bread- > and-Butter Pickles > > * 6 lbs of 4- to 5-inch pickling cucumbers > * 8 cups thinly sliced onions (about 3 pounds) > * 1/2 cup canning or pickling salt > * 4 cups vinegar (5 percent) > * 4-1/2 cups sugar > * 2 tbsp mustard seed > * 1-1/2 tbsp celery seed > * 1 tbsp ground turmeric > * 1 cup pickling lime (optional- for use in variation below for making > firmer pickles) > > > Yield: About 8 pints > > Procedu Wash cucumbers. Cut 1/16-inch off blossom end and discard. > Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. > Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 > hours, adding more ice as needed. > > Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and > add cucumbers and onions and slowly reheat to boiling. Fill jars with > slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and > process according to the recom-mendations in for more information see > Table 1 or use low-temperature pasteurization treatment. The following > treatment results in a better product texture but must be carefully > managed to avoid possible spoilage. Place jars in a canner filled half > way with warm (120º to 140ºF) water. Then, add hot water to a level 1 > inch above jars. Heat the water enough to maintain 180 to 185ºF water > temperature for 30 minutes. Check with a candy or jelly thermometer to > be certain that the water temperature is at least 180ºF during the > entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary > softening of pickles. > > Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom > end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and > 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware > container. Avoid inhaling lime dust while mixing the lime-water > solution. Soak cucumber slices in lime water for 12 to 24 hours, > stirring occasionally. Remove from lime solution, rinse, and resoak 1 > hour in fresh cold water. Repeat the rinsing and soaking steps two more > times. Handle carefully, as slices will be brittle. Drain well. > > Storage: After processing and cooling, jars should be stored 4 to 5 > weeks to develop ideal flavor. > > Variation: Squash bread-and-butter pickles. Substitute slender (1 to > 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers. > Table 1. Recommended process time for Bread-and-Butter Pickles in a > boiling-water canner. > > Process Time at Altitudes of 0 - 1,000 ft, 10 minutes; 1,001 - 6,000 > ft, 15 minutes; Above 6,000 ft, 20 minutes. All times are for pints > or quarts. > ------------------------------------------------------------------------ > This document was extracted from the "Complete Guide to Home Canning," > Agriculture Information Bulletin No. 539, USDA. Revised 1994. > -- > -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story > from Notable Women's Dinner at the Governor's Residence. |
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"JonquilJan" > wrote:
>My favorite B & B pickle recipe comes from a USDA pamphlet about pickles and >pickling. Have had it for years. Haven't made any for years but when I >used to put up a lot, had to not mention I had done so at family gatherings. >Except my mother would take a jar or two to those gatherings and the secret >was out. No matter how many I put up - they never seemed to last until the >next season. > >JonquilJan > Was the book "Making Pickles and Relishes at Home" from the USDA dated 1978? The difference I see is garlic. I will post this recipe as soon as I can get it typed into MasterCook. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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"JonquilJan" > wrote:
>My favorite B & B pickle recipe comes from a USDA pamphlet about pickles and >pickling. Have had it for years. Haven't made any for years but when I >used to put up a lot, had to not mention I had done so at family gatherings. >Except my mother would take a jar or two to those gatherings and the secret >was out. No matter how many I put up - they never seemed to last until the >next season. > >JonquilJan Got this typed in earlier than I expected. * Exported from MasterCook * Crosscut Pickle Slices Recipe By :United States Department of Agriculture Serving Size : 0 Preparation Time :0:00 Categories : Pickles & Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts cucumber slices -- *see Note 1 1/2 cups white onion slices -- *see Note 2 each garlic cloves -- large 1/3 cup salt 2 quarts ice cubes 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8-inch to 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with crushed ice or ice cubes; let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices, and vinegar; heat just to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars and cover with hot liquid to 1/2 inch from top. Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. Source: "Making Pickles and Relishes at Home (Home and Garden Bulletin # 92)" Copyright: "1978" Yield: "7 pints" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4281 Calories; 11g Fat (2.2% calories from fat); 34g Protein; 1074g Carbohydrate; 36g Dietary Fiber; 0mg Cholesterol; 34268mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 24 1/2 Vegetable; 1 Fat; 63 Other Carbohydrates. NOTES : About 6 pounds of medium size cucumbers. About 1 pound of small onions. Sugar may be reduced to 4 cups if a less sweet pickle is desired. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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The Cook > wrote in message
... > "JonquilJan" > wrote: > > >My favorite B & B pickle recipe comes from a USDA pamphlet about pickles and > >pickling. Have had it for years. Haven't made any for years but when I > >used to put up a lot, had to not mention I had done so at family gatherings. > >Except my mother would take a jar or two to those gatherings and the secret > >was out. No matter how many I put up - they never seemed to last until the > >next season. > > > >JonquilJan > > > Was the book "Making Pickles and Relishes at Home" from the USDA dated > 1978? The difference I see is garlic. I will post this recipe as > soon as I can get it typed into MasterCook. > > > -- > Susan N. > That's it!!! Forgot about the garlic. Cross Cut pickles. JonquilJan Learn something new every day As long as you are learning, you are living When you stop learning, you start dying |
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The Cook > wrote in message
... > "JonquilJan" > wrote: > > >My favorite B & B pickle recipe comes from a USDA pamphlet about pickles and > >pickling. Have had it for years. Haven't made any for years but when I > >used to put up a lot, had to not mention I had done so at family gatherings. > >Except my mother would take a jar or two to those gatherings and the secret > >was out. No matter how many I put up - they never seemed to last until the > >next season. > > > >JonquilJan > > Got this typed in earlier than I expected. > > > * Exported from MasterCook * > > Crosscut Pickle Slices > > Recipe By :United States Department of Agriculture > Serving Size : 0 Preparation Time :0:00 > Categories : Pickles & Relishes > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 quarts cucumber slices -- *see Note > 1 1/2 cups white onion slices -- *see Note > 2 each garlic cloves -- large > 1/3 cup salt > 2 quarts ice cubes > 4 1/2 cups sugar > 1 1/2 teaspoons turmeric > 1 1/2 teaspoons celery seed > 2 tablespoons mustard seed > 3 cups white vinegar > > Wash cucumbers thoroughly, using a vegetable brush; drain on rack. > Slice unpeeled cucumbers into 1/8-inch to 1/4-inch slices; discard > ends. Add onions and garlic. > > Add salt and mix thoroughly; cover with crushed ice or ice cubes; let > stand 3 hours. Drain thoroughly; remove garlic cloves. > > Combine sugar, spices, and vinegar; heat just to boiling. Add > drained cucumber and onion slices and heat 5 minutes. > > Pack hot pickles loosely into clean, hot pint jars and cover with hot > liquid to 1/2 inch from top. Adjust jar lids. > > Process in boiling water for 5 minutes (start to count processing time > as soon as water in canner returns to boiling). Remove jars and > complete seals if necessary. Set jars upright on a wire rack or > folded towel to cool. Place them several inches apart. > > Source: > "Making Pickles and Relishes at Home (Home and Garden Bulletin # > 92)" > Copyright: > "1978" > Yield: > "7 pints" > - - - - - - - - - - - - - - - - - > - - > > Per Serving (excluding unknown items): 4281 Calories; 11g Fat (2.2% > calories from fat); 34g Protein; 1074g Carbohydrate; 36g Dietary > Fiber; 0mg Cholesterol; 34268mg Sodium. Exchanges: 1/2 Grain(Starch); > 1/2 Lean Meat; 24 1/2 Vegetable; 1 Fat; 63 Other Carbohydrates. > > NOTES : About 6 pounds of medium size cucumbers. > About 1 pound of small onions. > > Sugar may be reduced to 4 cups if a less sweet pickle is desired. > > Susan N. I tripled this with no problems. JonquilJan Learn something new every day As long as you are learning, you are living When you stop learning, you start dying |
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I've been lurking around the newsgroup for a while hoping you'd get into a
discussion on pickle-making. A year ago I picked raspberries at one of those pay-to-pick sites and the lady who ran it was also selling various canned goods, all of them provided to her by someone else. For the heck of it, I took a chance on a jar of bread and butter pickles and then wished I'd bought a dozen more and but for the distance involved, would have gone back. They were easily the best b&b pickles I'd ever had, but I confess I'd only had store-bought specimens before so a bitg part of the difference was due to that I'm sure. Of course I don't know what recipe was used in making the pickles, but I know there was garlic in them because I came across a big slice of it in the eating. In the last recipe provided by Susan, garlic is called for but then discarded before you even cook the cukes and onions, which made me think why bother. Any reason why you couldn't cook, say, 3 whole garlic cloves with the cukes and onions and then slice them up and put a slice in each jar before putting the lids on? Would the garlic flavor be too strong if you did that? Jim "JonquilJan" > wrote in message .. . > The Cook > wrote in message > ... >> "JonquilJan" > wrote: >> >> >My favorite B & B pickle recipe comes from a USDA pamphlet about pickles > and >> >pickling. Have had it for years. Haven't made any for years but when I >> >used to put up a lot, had to not mention I had done so at family > gatherings. >> >Except my mother would take a jar or two to those gatherings and the > secret >> >was out. No matter how many I put up - they never seemed to last until > the >> >next season. >> > >> >JonquilJan >> >> Got this typed in earlier than I expected. >> >> >> * Exported from MasterCook * >> >> Crosscut Pickle Slices >> >> Recipe By :United States Department of Agriculture >> Serving Size : 0 Preparation Time :0:00 >> Categories : Pickles & Relishes >> >> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 4 quarts cucumber slices -- *see Note >> 1 1/2 cups white onion slices -- *see Note >> 2 each garlic cloves -- large >> 1/3 cup salt >> 2 quarts ice cubes >> 4 1/2 cups sugar >> 1 1/2 teaspoons turmeric >> 1 1/2 teaspoons celery seed >> 2 tablespoons mustard seed >> 3 cups white vinegar >> >> Wash cucumbers thoroughly, using a vegetable brush; drain on rack. >> Slice unpeeled cucumbers into 1/8-inch to 1/4-inch slices; discard >> ends. Add onions and garlic. >> >> Add salt and mix thoroughly; cover with crushed ice or ice cubes; let >> stand 3 hours. Drain thoroughly; remove garlic cloves. >> >> Combine sugar, spices, and vinegar; heat just to boiling. Add >> drained cucumber and onion slices and heat 5 minutes. >> >> Pack hot pickles loosely into clean, hot pint jars and cover with hot >> liquid to 1/2 inch from top. Adjust jar lids. >> >> Process in boiling water for 5 minutes (start to count processing time >> as soon as water in canner returns to boiling). Remove jars and >> complete seals if necessary. Set jars upright on a wire rack or >> folded towel to cool. Place them several inches apart. >> >> Source: >> "Making Pickles and Relishes at Home (Home and Garden Bulletin # >> 92)" >> Copyright: >> "1978" >> Yield: >> "7 pints" >> - - - - - - - - - - - - - - - - - >> - - >> >> Per Serving (excluding unknown items): 4281 Calories; 11g Fat (2.2% >> calories from fat); 34g Protein; 1074g Carbohydrate; 36g Dietary >> Fiber; 0mg Cholesterol; 34268mg Sodium. Exchanges: 1/2 Grain(Starch); >> 1/2 Lean Meat; 24 1/2 Vegetable; 1 Fat; 63 Other Carbohydrates. >> >> NOTES : About 6 pounds of medium size cucumbers. >> About 1 pound of small onions. >> >> Sugar may be reduced to 4 cups if a less sweet pickle is desired. >> >> Susan N. > > I tripled this with no problems. > > JonquilJan > > Learn something new every day > As long as you are learning, you are living > When you stop learning, you start dying > > |
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Jim Allen wrote:
> I've been lurking around the newsgroup for a while hoping you'd get into a > discussion on pickle-making. No need to lurk-and-wait. Just post a question and it'll allllllll happen from there.... B/ |
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