PICKLES  

by Lara Velez

The true history of the pickle is somewhat of a mystery.

Some believe that the pickle dates back to India–4030 years ago! 

(Recipes below!) 

 The pickle was mentioned in the Bible by Jesus, and also in the Old Testament books of Numbers and Isaiah.

Napoleon valued its health benefits for his army.

George Washington had a collection of 476 different kinds of pickles.

In 850 B.C.,  Aristotle praised the healing benefits of the pickle.  

[Regarding this preserved curcurbit], Thomas Jefferson wrote: “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up like trout, from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.”

So, what is all the fuss over a pickled cucumber you ask?  Who knows?

I do know that even today the popular pickle is everywhere!

The crunchy, tangy pickle is eaten out of jars, on burgers, and served with [deli] sandwiches. It is sliced, speared, whole, diced for relish, spicy, sour, and sweet. We just love the amazing, multi-talented pickle!

The health benefits of the pickle are incredible:

Raw, lacto-fermented vegetables (pickles) have good bacteria that inhibit the growth of harmful microbes in the intestines.

Pickles have a high concentration of vitamin C.

They help you absorb iron better.

Research shows that vinegar can help with weigh loss.

PICKLE FACTS:

* Americans consume 26-billion pickles a year. That’s about nine pounds of pickles per person  

* More than half the cucumbers grown in the U.S. are made into pickles

* Amerigo Vespucci, for whom America is named, was a pickle merchant before becoming an explorer

* Pickling has been used to preserve food for almost 5,000 years

* The pickle is both a fruit and a vegetable

No matter how you feel about pickles…they aren’t going anywhere.

So, grab a dill, sit down, and get crunching.

How to Make Dill Pickles:

4 dozen fresh, crisp, pickling cucumbers – DO NOT use the commercial, waxed kind!

Fresh dill, to taste (approx. 1- bundle)

 1 qt. Apple cider vinegar

8 c water

1 c salt

10 whole garlic cloves, peeled

2-4 garlic cloves, peeled, and crushed

Several Jars

Wash cukes and cover with cold water. Refrigerate overnight. Pack cukes into jars, tightly. Stuff equal amounts of dill into each jar. Meanwhile, bring remaining ingredients to a boil. Boil for 2 min. Evenly divide whole garlic cloves into jars. Pour hot brine into the jars. Seal. Makes 12 pints. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

How to Make Bread-and-Butter Pickles:

6 lbs of 4- to 5-inch pickling cucumbers

8 cups thinly sliced onions (about 3 pounds)

l/2 cup canning or pickling salt

4 cups vinegar (5 percent)

4-l/2 cups sugar

2 tbsp mustard seed

l-l/2 tbsp celery seed

l tbsp ground tumeric

Wash cucumbers. Cut l/l6-inch off blossom end and discard. Cut into 3/l6-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 l/2-inch headspace. Adjust lids and process pints or quarts 10 minutes in a boiling water canner. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.  

How to Make Quick Sweet Pickles:

8 lbs of 3- to 4-inch pickling cucumbers (may be canned as strips or slices)

l/3 cup canning or pickling salt

4-l/2 cups sugar

3-l/2 cups vinegar (5 percent)

2 tsp celery seed

l tbsp whole allspice

2 tbsp mustard seed

Yield: About 7 to 9 pints

Wash cucumbers. Cut l/l6-inch off blossom end and discard, but leave l/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with l/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling. Hot Pack: Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving l/2-inch headspace. Adjust lids. Process 5 minutes in a boiling water canner. Raw Pack: Fill jars, leaving l/2-inch headspace. Add hot pickling syrup, leaving l/2-inch headspace. Adjust lids and process pints l0 minutes and quarts 15 minutes in boiling water canner or use the low temperature pasteurization treatment. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

  

About the Author
Lara Velez is Editor-in-Chief of The Recipe Finder’s online cooking magazine. Visit today: http://www.therecipefinder.com If you need a recipe: http://www.therecipefinder.com/findarecipe.html Or receive our FREE newsletter: http://www.therecipefinder.com/newsletter.html

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Canning Made Easy With Personal Advice From a Home Canner  

by C.L. Carr

I’ve been home canning for several years, and I am still always on the lookout for tools and techniques to make my canning season easier and less tedious.

As I look back over all the seeds, pits, peels, cores, toil, sweat, chopping, cutting and mashing of canning season, I “relish” (canning product term!) the various pieces of canning equipment I have added to my repertoire that have truly helped ease my stockpot burdens.

Perhaps you already have these pieces of equipment in your kitchen and have not yet employed them in your canning regime. Or, perhaps after reading this article, you too, will invest in some of these tools to further aid you in your canning season.

I have found these tools irreplaceable and, although in a pinch I could can without them (in some cases), I would prefer to always have them in my kitchen of canning splendor.

1. Steam Canner: There is some debate out there in canning land whether or not a steam canner adequately heats the contents of jars in order to kill bacteria. I have used a steam canner with great success for the past 6 years. I especially like using the steam canner for fruits, pickles, and jams.

A steam canner uses much less water, therefore less fuel, and is easy to handle. I have even steam canned tomatoes with good results. As usual, I believe if you follow the guidelines which come with your steam canner, you should enjoy great results.

2. Pressure Canner: Years ago folks were scared away from using pressure canners because they seemed “dangerous”. Pressure canners on the market today are very safe to use and a MUST if you wantto can vegetables and meat. I recommend obtaining the biggest pressure canner you can afford!

You’ll be glad for the investment!

3. Food Mill:  A few years ago I purchased a food mill through Lehman’s (please follow link at the end of this article to find out where you can obtain your own food mill). It was one of the best investments I ever made. The food mill eliminates many steps, such as peeling, and is wonderful for making all types of sauces, syrups, juices and purees. Most food mills come with various screens that will aid in anything from removing small seeds to making chunky salsa.

4. Food Processor:  My food processor saves me tons of time in the chopping and slicing department. From salsa to pesto, I’d be hard pressed to be without my food processor.

5. Double Burner Outdoor Cooker: On hot summer days, I take much of my canning outdoors and complete my canning on my outdoor cooker. Trust me, during canning season, almost every burner on the stove is being used, so an extra burner or two does not hurt! Plus, the house stays cooler, you get a tan, and the canning gets done. Talk about your multi-tasking!
In addition to the above equipment, it is a good thing to have large stainless steel bowls, a set of good knives, a sturdy cutting board or two, and a lot of patience! Canning is a lot of work, but in the end, the rewards are well worth the effort. I accumulated much of the equipment listed above over a period of time, and now that I have these tools, I would prefer never to look back. In fact, if I can find other equipment and tips to make my canning season easier, I’ll be sure to check into it…and pass it on to you!

About the Author

More tips on canning and canning equipment, as well as other information on self-sufficiency and homestead living, from C.L. Carr can be discovered at http://emergencyfoodpreservation.blogspot.com or http://survivalcentral.blogspot.com

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