B—Lancaster Farming, Friday, July 26, 1957 For the Farm Wife and Pickles of All Styles Take Care In Selection, Preparation, Storage Several weeks ago Mrs. Phares G. Keller requested a recipe for Kosher Style Dill Pickles. We have three different recipes for her today and we hope one of them will he what she is looking for. First of all we have a few facts about pickles for you. Pickles are divided into four classes: 1. Quick process pickles vinegar takes the place of the re sults of brining. Vegetables may he made directly into pickles without being soaked, or they may be soaked for a short time. Quick pickles are easy to make, but may not be so crisp or flavorful as brined pickles. 2. Relishes chopped vege tables or fruits are combined with vinegar, salt, sugar, and spices. 3. Fruit pickles Whole or sliced fruit is heated in a spicy sweet-sour syrup. 4. Brined or cured pickles vegetables are held m a salt solu- HEAR The Mennonlte Hoar Each Sunday Lancaster WLAN 12:30 P. M. Norristown WNAR 8:00 A. M- Hanover WHVR 1:00 P, M. YOUR SAVINGS ARE INSURED TO $lO,OOO/ The Federal Savings and Loan Insurance Corpora* tion, an agency of the United States Government, insures the funds of each saver here to $lO,OOO. (Insurance premiums are not charged to the saver,, but are paid by this association.) So—you get the protection of insurance—in addition to our basic safeguards of sound investment and conservative local management. And —you get worth-while earnings on your savings. Current Dividend 3% Paid On Savings Accounts Insured to $lO,OOO FIRST FEDERAL Savings and Joav AMOM4DOM 0P LAMfiAlrw 25 North Bake S«.#^ft, <llll I* phone EX 75898 \jV^ Gilbert H. Hartley, Treasurer Emlen H. Zellers, Secretary o Family tion for a week or for several weeks. During this time, changes in color, flavor, and texture take place. Sweet, sour, dill, or mus tard pickles may then be made. USE QUALITY INGREDIENTS WHEN MAKING PICKLES Fruits and vegetables should be; Fresh, crisp, and free from blemishes. Sorted for size and degree of maturity immature cucumbers make the best pickles fruits should be firm and slightly und erripe. Processed within 24 hours of picking. Vinegar should be. Good and clear with a stand ard four to six per cent acetic acid Homemade vinegar may not give good results because its ex act strength is not known. Distilled white'to produce light colored pickles, such as onions or cauliflower. Cider or distilled white when making other pickles. Salt should be Pure granulated salt or common salt. Table salt with an ingredient to prevent caking or iodized salt is not desirable. Spices should be: Fresh to give the flavor desired. Whole so pickles will not be- per Annum. come darkened. USE TESTED RECIPES Because vinegar is now stand ardized, use modern recipes rath er than old ones. Too much acid (strong vinegar) in the pickling solution may make pickles too sour and make them shrivel. Too little acid (weak vinegar) may make pickles sofft and slippery and interfere with keeping quali ties. USE PROPER EQUIPMENT— Aluminum, stainless steel, glass, or unchipped enamel pans should be used in making pickles. Copper or iron containers should never be used. PROPER STORAGE Store pickles and relishes in cool, dry, dark place. Soft, slippery pickles Vinegar solution too weak Pickles cooked too long Pickles stored in warm place Hollow pickles Faulty development of cu cumbers (hollow cucum bers usually float Cucumbers,stood too long aft er picking (should not stand more than 24 hours) Shriveled pickles Vinegar solution too strong Too much sugar or salt in, solution Darkened pickles Allspice, cinnamon, and cloves ground rather than whole Vinegar too dark Iron in water or in utensils v -li The above facts and sugges tions are from the Division of Agriculture Extension, Pennsyl vania State University. Alice Murray, Home Economics Editor, Pennsylvania State University, sends us a recipe for Dill Pickles. KOSHER STYLE DILL PICKLES Soak medium-sized cucumbers 24 hours in a brine made of one cup salt to eight cups water. Remove from brine and dry. Make a vinegar solution of two cups white vinegar to three cups wat er. Add two tablespoons of mix ed pickling spices, and several small bunches of dill (as much as your taste requires) Let come to the boiling point. Add the cu cumbers and take from the heat Into each clean quart jar place Printed Pattern Printed Pattern 9384; Children’s Sizes 2,4, 6,8, 10. Size 6 dress takes 2V* yards 35-lnch fabric. Send Thirty-five cents in coins for this pattern—add 5 cents for each pattern if you wish Ist-class mailing. Send to 170 Newspaper Pattern Dept., 232 West 18th St., New,York 11. N. Y, Print plainly NAME, ADDRESS with ZONE, BlZEatrd STYLE NUMBER. r ' Today’s Pattern 2—lo two cloves of garlic and two small hot peppers. Pack cucumbers in jar, along with at leaast one small bunch of the dill. Put vinegar back on heat, bring to boil, pour over cucumbers in jar having the liquid covering the cucumbers in the jar, and seal at once. DILL PICKLES 4 pounds (one gallon) 4-inch pickling cucumbers 6 tablespoons salt 3 cups vinegar 3 cups water % cup dill seed or 6 heads dill 18 peppercorns '-Wash cucumbers thoroughly and cut in half lengthwise. Com bine, salt, vinegar, and water and bring to‘a boil. Pack cucumbers into clean hot jars. Add two table spoons dill (or one head dill) and three' peppercorns to each jar. Fill with boiling syrup, adjust covers, and process in boiling wat er bath 10 minutes. To make -Kosher Dill Pickles, add 12 cloves garlic to pickling solution. Put ■four halves garlic in each jar. Mrs. Mary Klinoski, P.O. Box 12, Sadsburyville sends us her re cipe for Dill Pickles. KOSHER STYLE DILL PICKLES Mrs. Mary Klinovsld, PO Box 12, Sadsburyvllle 1 peck dill-size cucumbers four to five inches long 3 pints cider vinegar I % A cups salt quarts boiling water 3 large bunches fresh dill grape or cherry leaves 2 large or 4 small cloves of garlic 1 hot red pepper V-k. teaspoons powdered alum Choose crisp, freshly picked cu cumbers, preferably with short stem left in each Wash gently through two or three waters, nev er rubbing with hands to remove the bottom or the surface and never use a brush. Put vinegar, salt, and water into a large ket tle, ready for heating. Look over dill, trimming off roots and any damaged leaves. Wash quickly through cold water to remove dirt. Wash grape or cherry leaves. Have ready 10 or 11 clean sterile quart jars. Place a .stalk of dill in each jar and pack in thei cucumbers, leaving space enough to fold another stalk of dill into the top Put one-eighth of the peeled garlic (V* to Va clove) two Vs-inch slices of red peppers and Vs of the alum into each jar. Lay a clean grape leaf or two or three cherry leaves over the top. Thei liquid should come at least a quarter inch over dill and leaves Seal immediately. Store in a cool, dark place. The pickles will be ready for eating in three or four weeks. Makes eight to nine quarts. And now for some other pickle recipes— 4 pounds , (one gallon) three to four-inch pickling cucumbers 1 quart vinegar 3 tablespoons salt 1 tablespoon mustard seed Vi cup sugar Myer’s Metered Gas Service it Home Heating it Warm Air and Hot Water it Caloric, Tappan and Wincroft Gas Ranges it Lawson Stone Lined Water Heaters it Revco and Admiral Freezers it Serve! and Admiral Refrigerators it Cabinets for Kitchens wood and metal it Maytag Washers and Dryers it Breakfast Sets #MYER’S METERED Manheim Phone MO 5-2775 ■ ifflHiiiiiaiiiii«iMivifHii«iiifii’ 3 1-3 cups vinegar 3% cups sugar 2Vi teaspoons celery seed 1 tablespoon while allspice Wash cucumbers thoroughly and cut into -inch slices. Com bine with vinegar, salt, mustard seed, and sugar. Simmer in cov ered pan for 10 minutes. Dram and discard this liquid. Bring to a boil three and one-third cups vinegar and remaining ingred ients. Place cucumber slices in hot sterilized jars. Fill with boiling Vinegar mixture and seal. Here is a syrup for whole pickles that we’re sure you’ll like It uses a small amount of saccharine. Mrs. Melvin Horning, Rheems 1 cup vinegar 3 cups water Get warmth and comfort all through your home with lowest oil bills! Exclu sive Oil Saver can give a -WEEK’S FREE HEAT every month! And Super- Circulation pushes the warmth all through your home, optional blower floors the heat for extra warmth. Sizes for 1 room or whole home. See today! Oil HEATekS Saves up to 25% on oil I X Groffs Hardware For All Homes GAS SERVICE PICKLES (Continued on page 9) low as $69.95 EASY TERMS NEW HOLLAND, PA.
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