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Receta Crisp Pickle Slices
by Global Cookbook

Crisp Pickle Slices
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Ingredientes

  • 4 lb (8 large) cucumbers (I prefer the smaller cukes so I probably use about 10-12)
  • 1 lb Small white onions
  • 3 x Cloves garlic
  • 3/4 lb (2 large) green peppers
  • 1/2 c. Salt
  • 8 c. Cool water
  • 7 c. Beet sugar, (I don't use the beet sugar! Do not feel it is critical)
  • 3 c. White vinegar
  • 2 Tbsp. Whole mustard seed
  • 2 tsp Grnd turmeric
  • 2 tsp Whole celery seed

Direcciones

  1. About 6 pints
  2. Pickles: Wash vegetables, peel onions and garlic; remove any blemishes, seeds and cores from green pepper. Thinly slice cucumbers and onions. Mince green pepper. Combine pickle ingredients; cover with cool water and 2 trays of ice cubes. The recipe suggests you let stand for 2 hrs, I prefer to let them stand overnight with lots of ice cubes.
  3. Syrup: Remove the garlic from the pickles. Drain well. In a kettle, mix syrup ingredients, add in pickles, onions, and peppers; stir well. Bring just to a boil on high heat. Remove from heat and pack into warm, sterilized jars, cover with syrup; work out any bubbles, seal at once. Everytime I make these I argue with myself if I should boil them in a canner and I usually do but this recipe was published before the days of samonella and fears of other bacteria. It sounds like a lot of work but if you do not plan any other intense project it really isn'teaspoon Give thanks for being able to do the slicing in a food processor. For many years I did it by hand and usually tried to make a triple batch. Hamburgers were never complete without the pickles. As close as I can tell this pamphlet was published in 1956. Hope you try and enjoy, even 1/2 recipe is fun.