Baste

ADVENTURES IN COOKING 219

SWEET GHERKINS

4 qts. gherkins 3 cups sugar
1% cup salt 2 tsp whole allspice
1 qt. boiling water 2 tbsp celery seed
114 pts. vinegar 2 tbsp stick cinnamon

Wash freshly picked cucumbers and place in a crock. Make a brine of
the salt and water, let it cool and then pour over gherkins. Let stand
12 hours. Drain off brine, and wash well in fresh water. Make a syrup
of the vinegar, sugar and spices tied in a bag. Cool slightly and pour
over cucumbers placed in sterilized jars.

SENF GURKEN
(Ripe Yellow Cucumbers)

Peel ripe yellow cucumbers, cut in half lengthwise. Remove seeds with
a spoon. Cut each half in fourths. Soak overnight in water. Drain well.
Make a syrup of:

2 cups white vinegar 1 cup sugar

1 cup water 1 tsp mixed pickling spices

2 tsp mustard seed
Bring to the boil then add cucumbers and small pearl onions, about 12
to each qt. and boil 3 minutes. Pack into hot sterilized jars, add | tsp
salt to each qt., cover with boiling syrup, seal at once. Allow to mature
for two weeks before using.

DILL PICKLES
Kosher Style

Soak medium-sized cucumbers in a brine made of | cup salt to 8 cups
water. Remove from brine and wipe dry. Make a vinegar solution of 2
cups of white vinegar to 3 cups water. Add about 2 tbsp. mixed pickling
spices, and several small bunches of dill (as your taste requires). Let come
to boiling point. Add the cucumbers and take from the fire. Into each
clean qt. jar place 2 buttons of garlic and 2 small hot peppers. Pack
cucumbers in jar along with at least one small bunch of dill. Put the
vinegar back on the stove, bring to the boil, pour over cucumbers, having
the liquid covering the cucumbers, and seal at once.

DILL GREEN TOMATO PICKLES
kosher style

green tomatoes 2 qts water
stalk celery 1 qt vinegar
sweet green peppers 1 cup salt
garlic Dill to taste

Use small firm green tomatoes. Pack in sterilized jars. ‘To each qt. add

1 bud of garlic, 1 stalk celery and one green pepper cut in fourths. Make
a brine of the water, vinegar and salt and boil with the dill for 5 minutes.

Pour the hot brine over the pickles in the jars and seal at once. These will

be ready in 4 to 6 weeks.