Milford chronicle., 1945-07-06
HOME MADE PICKLE
SUGGESTIONS
BY VI. Gertrude Holloway
Home Demonstration Agent

by VI. Gertrude Holloway
Home Demonstration Agent
Within few days. Sussex Coun-
ty hOmemakerS will begin to look
up their directions for making Gu
cumber pickles. The young. tender.
slightly underripe cucumbers make
tirmer, CriSper pickles than those
fully matureG. Like all other fruits
and vegetables. pickles should be
made as soon as possible after the
cuCumhers are picked.
Nice pickles should be olive
green in color, crisp, firm, not TOO
shriveled. and should have ii spicy.
aWeet-sOur taste.
a good. clear. standard cider
vinegar free from sediment is best
for pickling. Common fine salt is
to be preferred to the free running
table salt. Whole spices keep their
flavor longer and can be tied in a
cloth 10 cook with the other ingre-
diantS and then lifted out before
the pickles are packed. Spices left
III the jar will darken the pickles.
Kettles Of enamelWarp. alumni
mum or stainless steel are best to
use for cooking picklng liquids.
Grandmother's copper kettle may
keep the pickles bright green but
unless the copper is very bright
and shiny, the acid will react with
the tarnish and form poisonous
salts.
Cucumbers packed in brine now
may be taken out later for use in
making mixed pickles or they may
be made into sweet or sour cucllm-
ber pickles. The following method
may be followed for storing Gu
cumbers in brine: Wash the Gu
cumbers Gf dirty and pack then
in gallon jar, covering with I
quarts of 1870 brine. This brine so
luton is made by diSSOlving > cup.
of salt III water, then adding suffi
Cient water to one gallon. Next da,
add salt at the rate of ! pound fO
every 10 pounds Of cucumbers
This is necessary to maintain tn,
strength OF the brine A cover tha
will fit inside the jar so that tn
cucumber can be kept below tn
surface is needed
AT the end OF the first week an,
al the end of each week for fly
weeks add = pound of salt II
adding salt, always place it on tn
cover so il will not sink to the bot
tom before being dissolved. A
scum forms, keep it skinned OF
During the curing. the cucumber
become firm. with a certain trans
lucenCy and change in color frOl
pale To dark green. In the perfect
ly cured pickle, these changes az
uniform throughout the pickle y
long as any part of the pickle
Whiti@h or Opaque. il is Imperfect
~ cured
These pickles must be Soake
. through two or three changes {
water until the pickles have only
mild salty flavor.
For hOmcmaktrS vino wish I
5. finish the picklins Job in on
operation the following recipes N
suggested.
Mustard Pickles:
gallon cider vinegar
| cup sugar
;. Small Cucumbers
cup ground mustard
, Tablespoons picking spiC
cup salt
Mix sugar. salt, and muStal
!, while dry. Then add vinegar al
g spices. Pick and wash cucumber
. Drop them into the brine, GOV,
and put a weight on the crock
keep them under the brine. Yo
d can put a few at a time in, addn
= more each day as they ripen.
d cucumber Rings:
=, gallon cucumbers. sliced I'll
= y cup salt
'e s onions
IS Let stand in cracked ice or i
water for two hours or lon2t
Drain thoroughly. Heat ) cups
vinegar. cups sugar. tableSpOt
+ mixed picking spice and y tabl
in spoon celery seed Add cucumbe
and onions Bring to full bo
Pour into Jars and seal
IT, Wartime SugarleSs pickles, wa.
r cucumbers, soak in salt water >
hours. Pack in Sterilized jan
Drop a few whole cloves in ca,
jar,
n Boil together-12 cup salt. |
vinegar, tablespoons musta
0l seed and | tablespoon celery see
I'd When mixture is boiled add
grains saccharine and pour in
lars. Seal