Source:The Doubleday Cookbook by J Anderson and E. Hanna
Makes 6 quarts
Preparation time: 4 hour
Tips:Great to use garden surplus
Sweet Pickles, Aunt
Florrie's Bread & Butter
Ingredients
Preparation
4 quarts paper-thin unpeeled cucumber slices
8 medium white onions, peeled ans sliced paper-thin
2 medium sweet green or red peppers, cored, seeded & coarsely chopped
1/2 cup pickling salt
1 quart cracked ice
5 cups sugar
1 1/2 teaspoons turmeric
1/2 teaspoon cloves
2 tablespoons mustard seeds
1 teaspoon celery seeds
5 cups cider or white vinegar
1. Mix all vegetables, salt, and ice in a very large colander, weight down, pressing out liquid, set over a large kettle, and let stand 3 hours ( in refrigerator if possible). If kitchen is warm and you haven't refrigerator space, add more cracked ice after 1 1/2 hours.
2. Meanwhile, wash and sterilize 6 (1 quart) jars and closures, stand on a baking sheet, and keep hot in a 250 F degree oven until needed.
3. Mix sugar, spices, and vinegar in a very large enamel or stainless -steel kettle. Add well drained vegetables to kettle removing any remaining ice pieces. Heat, uncovered, over moderate heat just to the boiling point, moving a wooden spoon through mixture occasionally but not actually stirring.
4. Ladle boiling hot into jars, filling to within 1/8" of tops, wipe rims, and seal.
5. Cool, check seals, label, and store in a cool, dark, dry place.
7. Let stand 4 to 6 weeks before serving.
To sterilize jars and closures for pickles.
1. Strand jars on a rack in a large kettle, add water to cover, bring to a full rolling boil, cover kettle, and boil 10 minutes. Closures usually need only to be scalded, but treatment varies according to type, so follow manufacturer's instructions.
2. Whether sterilized or not, jars and closures should be immersed in hot water until they are needed; for pickles, preserves, jams, and jellies, they may be kept hot in a 250 F degree oven.
NOTE: For a spicy version, add a couple of dried red peppers or a fresh slices hot pepper of your choice per quart to the cooking kettle.
