There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel. I remember as a teenager in "The Bronx" biking over to the local indoor but "open" food market, with many vendors providing produce. I would then go over to the "Pickle Man" and watch him put his hand into the wooden barrel and pull out a "Big One", for only 5 Cents!
My grandmother was famous for her garlic dill pickles and we loved
them. She made them each summer and they were never ready until
Thanksgiving. She used rusty screw on lids that took strong muscle to
remove......but the real test of these pickles was when she had Grandpa George
"test" them to make sure they were OK for us to eat while we looked on,
wondering what would happen to him if they weren't!
These pickles are not refrigerated until after they are opened. Do not
process them in a hot water bath. Follow the direction and enjoy very
crunchy dill pickles.
Should your brine become cloudy prior to opening do NOT eat these, it
should stay clear. These pickles are fabulous and easy to make.
Aromatic allspice berries and fiery Scotch bonnet chiles give these pickles their Caribbean edge. Be careful when cutting chiles: to avoid irritation, wear thin rubber gloves and don't touch your face. Recipe by Marcia Kiesel, Sour Power.
The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
These are quick to make. use either small whole cucumbers or cut large ones into quarters. for an additional interesting flavor, tuck a small dried hot red pepper into each jar. Complete Book of Small Batch Preserving.
Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done.
Dept. of Agriculture in Missouri has a fantastic Extension center with monthly newsletters about canning, gardening, etc. I collected several books on canning from them. The recipe here is posted at request.
Boy, these bring back my childhood. I used to help mom make these every summer. My favorite part was the pickled piece of garlic in the bottom of the jar. These are definately worth the wait! Cook time is sittin time!
Cantaloupe actually makes a very tasty sweet pickle that is a wonderful change from the usual cucumber pickle. My grandma used to make these every summer and she would serve these as a sweet and light dessert any time of the year. I don't know where she got the recipe but this is a great way to use up those cantaloupes from the garden!
Spicy and delicious dill vegetable pickles. They are easy to make...I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.
When I was a kid, my best friend's mom make these pickles. Everyone in her family was addicted to them. Once my family had tried them, so were we and so she would give them to us as gifts. When I got married my husband loved them too and they were the first thing I ever canned from our garden. They are the best!