Ingredients
SOAKING SOLUTION
9 large cucumbers, (8 to 10)
2 cup pickling lime
2 gal water
BOILING SOLUTION
1 cup vinegar
1 bottle red food coloring
1 (shilling's is prettiest)
1 tbsp alum
SYRUP
2 cup vinegar
10 cup sugar, (5 pounds)
2 cup water
14 oz red hots, (12-14 oz.)
8 cinnamon sticks, l per jar
2 tsp salt
8 pt canning jars
Directions
1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be
removed with an apple corer. Slice into 1/2 to 3/4 inch wide rings.
Soak overnight in lime and water in a porcelain container (use
non-aluminum).
2. Wash, drain; soak in clear water and covered with ice cubes for 3
hours. Drain. 3. Put in large pot. Cover with water and other
ingredients for the boiling solution. Boil for 1 hour; then drain. 4.
Make syrup and bring to boil to dissolve sugar. Use one cinnamon
stick for each jar you think you will have. Pour syrup over cucumbers
and let stand overnight. 5. Drain syrup from cucumbers into separate
pan and bring to a boil. Pour back over cucumbers. After cool, cover
with Saran wrap. 6. Repeat step 5 for 3 days. 7. On the fourth
morning, heat syrup again. While heating, pack cucumbers in
sterilized pint jars (larger jars can be used) with cinnamon stick.
Pour heated juice into jars to fill up almost to top. If you don't
have enough, make more juice of water and red food coloring. Seal
jars. Putting in water bath is optional.
Servings: 8 servings
Christmas Pickles Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the distant past, at least as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these old records were just simple pictorial recipes for food preparation.
As we move into Roman times around 25BC a man called Apicius created a number of documents detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius also describes how the ancient cooks were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices created an eruption in recipe books, many of which still exist in private collections. By the advent of the 1900s, cooking publications are highly popular due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Christmas Pickles recipe.
