Ingredients
1 no ingredients
Directions
Wash cucumbers. (Do not cut off the ends) Put in a crock. Pour
boiling water over and let it cool. Pour off water, cut ends and cut
in halves or fourths. Place cucumbers in jars and mix syrup.
Syrup: 5 cups white vinegar 5 cups sugar 2 tb. salt 2 tb. mixed
spices (Put in cloth and remove OR you can substitute 6 whole cloves
and 1 stick of cinnamon per jar or total)
Pour hot syrup over cucumbers and seal. Place in your pressure
cooker and bring up to 5 pounds of pressure then shut off. (Bring you
pressure cooker just to the point of spitting out steam, don't let it
steam) This recipe should make 7 quarts of cucumbers. Randy Rigg
Servings: 3 servings
Pressure Cooker Pickles Recipe brought to you by Recipe Ideas
Categories: Pressure Cooker; Vegetable
The History of Recipes
Recipes as an idea can be traced far back into antiquity, in truth as far back as the early Egyptians, and possibly even further than that. In practice though, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Romans a roman called Apicius wrote a number of scripts which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. Moving our culinary historical trip onwards, we find two books dating from the 14th Century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that is popular today, but instead accounts of the types of meals on the menus of the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, such as parsley, basil and rosemary. The introduction of these new tastes prompted an explosion in cookery books, many of which are now in private cookery archives. When we get to the 20th century, cook books are starting to become popular due to more people being able to read, more free time and being a little richer. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pressure Cooker Pickles recipe.
