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
Historians have tracked the existance of recipes way back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, these, old cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During the time of the Roman Empire a roman called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he recounts how the cooks of Roman times made use of many aromatic flavours, including a few you will know for example thyme, mint and parsley. Over the following few hundred years, the upper-class families of the West tried to serve the most extravagent banquests, and as a result chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that cookery and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down the recipes of their peers. By the arrival of the 20th century, cookery publications were increasing in popularity as a result of increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Christmas Pickles recipe.
