Arlene Wright-Correll

How to Pickle Vegetables ©



Posted: Sunday, September 07, 2008

by
http://www.learn-america.com

When I was a kid the pickle barrel was just leaving the grocery stores. We did not do much pickling in Brooklyn. However, when I married as a young girl and became a farmer's wife I learned canning and pickling real fast.

The Chinese had been pickling vegetables as early as the third century BC and the Romans by the first century BC.

I learned there were two types of pickling. The fermented or brined method which took a couple of weeks of "curing" at room temperature and the vegetables usually turned a different color during that time and then there was the unfermented or quick pickling method whereby pickles were made in one or two days by adding acid in the form of vinegar. The vinegar prevented bacteria growth.

Here are some recipes.

Bread and Butter Pickles

Ingredients:

5 med Cucumbers

1 c Water

3 med Onions

1/2 ts Mustard seed

1/4 c Salt

3/4 c Sugar

1 c Vinegar

1/2 tsp Ginger

1/2 tsp Celery seed

1/4 tsp Turmeric

Instructions:

Wash cucumbers. Cut in thin slices. Peel and slice onions. Combine onions and cucumbers. Add salt. Let stand 2 hours. Drain. Heat vinegar, water, celery seed, mustard seed, sugar, ginger, and turmeric to boiling. Add cucumbers and onions. Boil slowly until tender. Pack while Hot in freshly sterilized jars.

Brined Dills Ingredients:

48 small Cucumbers

1 pt White vinegar

1 Box whole pickling spices

2 gallons Water

3 bunches Dry dill

1 lb Salt

Instructions:

Wash and drain cukes. Put down a layer of dill in a large crock. Layer cukes, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock. Stir together remaining ingredients and pour over cucumbers until well covered. (Make more brine as necessary) Place a heavy plate on top of cukes, and weight it down with a large jar filled with water. Do not fill crock to the top as it may overflow when the cukes release water. Let sit for approx 3 weeks, or until cukes are uniformly colored throughout and well flavored with dill. Remove cukes from brine and wash, discarding any soft cukes. Pack pickles into clean quart jars adding 1-2 cloves sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to a boil and pour over dills in jar leaving 1" of headroom. Seal jars and process in boiling water bath 5 minutes. Start counting time the second the jars are placed in the boiling water. Wait at least three weeks before eating.

Easy Sauerkraut

Instructions:

Chop cabbage until very fine. Pack in quart jars. Allow 2 teaspoons salt to each quart cabbage. Pour Hot water over cabbage, filling jars to shoulders. Seal. Sauerkraut will be ready for use after two weeks.

"Tread the Earth Lightly" and in the meantime May your day be filled with

Peace, Light and Love,

Author's note: This article was originally written for GreenThumbArticles.com

About the Author & Artist. Arlene Wright-Correll (1935- ___), popular American award winning Artist, published author, columnist, & is the resident art instructor for Avalon Stained Glass School, at the age of 68, decided to pick up her paint brushes again after 54 years and paint.  She is a cancer and stroke survivor who is able to strive forward each and everyday to welcome the beauty of this small planet.  She also is a China & Porcelain painter, Sandblasting & Etching, Stained Glass & fused glass Artisan. She is one of the six KY Artists who worked 6 months to create the dolls for Journey Jots in 2006 and a Smithsonian Institute art exhibit in 2008. Her published books can be found here . She is also a featured writer for GreenThumbArticles.com and teaches Art Vacation Holidays at Avalon Stained Glass School and Creativity Center.

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