A couple weeks ago Mr Chiot’s 2nd mom sent me this book that was her mom’s. It’s an old Farm Journal Country Cookbook. It’s from the 70’s so all of the photos are quite fun, it’s amazing how far food photography has come since then (just check out smittenkitchen.com)
While leafing through it I was trying to decide what I could make from it. It has all kinds of exciting recipes, it’s particularly good for seasonal cooking recipes. It also has some interesting kitchen items that most people don’t keep in their kitchens any more, like a stone or a paraffined brick.
I came across this recipe for 14-day Sweet Pickles. Since I’ve been wanting to make a batch of brined pickles I decided this would be the perfect recipe to try.
I now have a batch of pickles in the dining room brining away. They’ll sit in their brine for, then on the 8th day I start the week-long process of finishing the pickles. I’m kind of excited to see how they turn out. I’ll be sharing some with Brian’s parents next time they come for a visit.
14-Day Sweet Pickles
adaptation of an heirloom recipe long prized in country kitchens
3 1/2 qts (2″) pickling cucumbers (about 4 lbs)
1 c. coarse flake pickling salt
2 qts boiling water
1/2 tsp powdered alum (I’m not using alum in my recipe)
5 c. vinegar
3 c. sugar
1 1/2 tsp celery seeds
4 -2″ cinnamon sticks
1 1/2 c. sugar
1. Wash cucumbers carefully; cut in lengthwise halves and place in stone crock, glass, pottery or enamel-lined pan (I cut mine into big chunks).
2. Prepare brine by dissolving salt in boiling water; pour over cucumbers. Weight cucumbers down with a place almost as large as the crock and lay a stone or parraffined brick (not marble or limestone) on plate to keep cucumbers under the brine. Let stand 1 week.
3. On the 8th day, drain; pour 2 qts fresh boiling water over cucumbers. Let stand 24 hours.
4. On the 9th day, drain; pour 2 qts fresh boiling water mixed with alum over cucumbers. Let stand 24 hours.
5. On the 10th day, drain; pour 2 qts fresh boiling water over cucumbers. Let stand 24 hours.
6. The next day, drain. Combine vinegar, 3 c. sugar, celery seeds and cinnamon; heat to boiling point and pour over cucumbers.
7. For the next 3 days, drain, retaining liquid. Reheat liquid each morning adding 1/2 c. sugar each time. After the last heating, on the 14th day, pack pickles into hot jars. Remove cinnamon sticks; pour boiling hot liquid over pickles; adjust lids. Process in boiling water bath (212) 5 minutes. Remove jars and complete seals unless closures are self-sealing type. Makes 5-6 pints. (current standards say to process pickles for 10 minutes in a water bath canner).
Do you have any old heirloom cookbooks in your kitchen? Have you ever made a recipe from it?
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