4 cup cucumbers, 1 inch slices
2 1/2 cup carrots, 1 inch slices.
2 cup celery, 1 inch slices
2 cup onions, 1 inch cubes
2 cup sweet red pepper, 1 inch cubes
1 cup green pepper, 1 inch cubes
1 medium head of cauliflower, broken into fl, orets (6 cups)
1 cup salt
4 qt cold water
2 cup sugar
1/4 cup mustard seed
2 tbsp celery seed
2 tbsp dried whole black peppercorns
1 tbsp dried cilantro
6 1/2 cup vinegar
Directions
Combine vegetables in a large bowl. Dissolve salt in water and pour
over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a
large kettle, mix sugar, spices, and vinegar. Bring to a boil and
boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes.
Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air
bubbles. Adjust caps; process 15 minutes in boiling water bath.
Yield: 8 pints.
SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92
SHARED BY: Jim Bodle 9/92
Servings: 6 servings
Calico Pickles Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to trace the history of recipes way back into the far past, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. Having said that, mostly, these old recipes were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he recounts how the cooks of Roman times made use of many herbs, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Moving on, we have a couple of books which date from the 14th Century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that is familiar to us all today, but instead recipes for the types of meals on the menues of the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an explosion in recipe publications, many of which are now in private collections. By the advent of the 1900s, cooking books are starting to become popular mostly due to higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Calico Pickles recipe.
