The Waterbury Democrat., 1939-09-29
For Your
Pickle Shelf

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NOTE Old fashioned pickles
that can be made at home and
kept for winter use.
II you hav- ever lived IN the
country or the @near country" you
win no doubt recall September as
the month when the air was filed
with the small of burning leaves and
Of hot, spicy vinegarl Well re-
member walking down the street
and shifting the air before house
after house where the mistress was
at that nov1ent turning green to-
matoes, apples, beets, cucumbers
and even peaches and pears into
tasty picked products that smelt
simply grand In the making! I like
September to this day as the time
to begin picking and jelly making
Tor the winter months, even though
my pickle shelf" may be only the
end Of shelf In the kitchenette with
room for perhaps half dozen jars
at o time. Some of my favorietes are
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now, If you like pickles-and who
doesn't? Some like 'em sweet and
some like 'em sour; take your choice
OF the few varieties given here.
More will appear. In a couple of
weeks as other foods suitable for
picking come into markets
Green tomatoes are largely used
In making such delicacies as Green
Tomato Soy, Picalilli and number
of other more OF less similar varie-
ties. Green Tomato Soy claims our
interest at the moment and here is
how you make about quarts of deli
cious pickle.
Select firm, medium sized green to-
rnatoes, wash them, remove the stem
end and slice the tomatoes, using
enough to make 4 quarts measured
after slicing. Cut fair sized white
onions IN very thin slices and mix
them with the tomatoes. Mix these
with 2 cups vinegar, cups light
brown sugar Cess If you like q more
sour pickle, / tablespoon cooking
salt, ! tablespoon black pepper, /
s1SASOROVAi VA htuSto4o d1lu 1~G I'd
blespoon each ground allspice and
cloves. Mix and then cook gently I'M
til the tomatoes and onions are ten
der, 1tirring the connection fire.
quently. When done, cool and then
pack into glass preserve jars or into
stone crock. If a crock Is used it
must have a close fitting cover.
CriSpy Chunky pickles Of cucum-
Der, slightly sweet and favored with
spice are fine with luncheon sand
wiches or with the hot roasts we use
so often In the cold months. To make
these select 2 pounds of firm, large,
grsen cucumbers. Make a brine by
mixing salt rnd water together UNI
til the brine is strong enough to
float an egg. Pour 1t over the GU
cumbers (unpeeledD to completely
cover them and let stand for 3 days
changing the water each day. This
is o memory task, but the results
when the pickles are finished, war
rant 1T At the end Of the second
8 days, drain the cucumbers, wipe
one with q cloth and cut Ia chunky
pieces about an inch thick. Line
large preserved kettle with grape
leaves, put In the cucumber chunks
and cover with q mixture of equal
parts vinegar and water. Boil
gently for hours or until the Gu
cumbers are tender and almost
transparent. Mix together 2 pounds
sugar, 3 pints vinegar, ounce stick
cinnamon. ! ounce celery salt and
1-0 ounce whole allspice and heat
to the boiling point. Drain the GU
cunabers, put them In q crock or In
glass jars and pour the boiling sugar
syrup over them to cover complete
Iy. Next day, pour on the spiced
syrup, reheat to the boiling point
and pour over the pickles again. Re-
peat this each day until you have
done It 4 times. If the Juice boils
down and Is not enough to cover the
pickles, add more vinegar. When
done, store In q dark place. These
are delicious and well worth the
trouble they take.
Corn Relish Is an entirely differ
emit type Of pickle-sour rather than
sweet and slightly mustary In flavor.
Cut the corn from IS medium sized |
ears Of uncooked corn. Slice a bunch
OF cleaned celery and finely chop a
2 pound head of cabbage; slice 4
onions and chop 4 green peppers |
from which the seeds have been
removed. Mix all the vegetables to-
gether, put In q large kettle and add |
! quart Of vinegar. Mix together l
cup -four, Ia cup salt, l 1-2tea-
spoons dry mustard, ! IL teaspoons |
turieric powder, IA teaspoon ca
yenne pepper and gradually add
quart vinegar. Heat the vegetable
mixture to the boiling point, add
the dour mixture to 1t, stirring |
constantly and boil very slowly for
10 minutes. Pack into hot, sterilized