Pioneer Preserving Recipes (Continued)

Next up, like I promised, is the "Pennsylvania Dutch: of Stolid Country" .  Much of these originating from the Palatinate in Germany (South Rhineland).  Don't forget to set your table with "Seven Sweets and Seven Sours"!

Apricot Wine

1 pound dried apricots
4 quarts warm water
1/2 cake yeast
6 1/2 cups granulated sugar
2 1/2 cups brown sugar
1 1/2 cup seedless raisins
2 lemons, sliced thin
2 oranges, sliced thin
1 Tablespoon ginger

Wash apricots in several waters.
Dry and cut into halves.
Place into a large crock.
Pour warm water over them, reserving 1/2 cup to soften yeast.
Stir in the sugars, fruit, and ginger.
Add softened yeast.
Mix well.
Cover and let stand 30 days, stirring every other day..
Strain and bottle.

Mead
A drink almost as old as history.  The name derives from the ancient word for "honey."  This recipe dates from about 1818.

40 pounds honey  (15 quarts)
10 gallons water
7 1/2 ounces hops or 15 yeast cakes
1 quart brandy or sack (wine)

Add honey to water and boil 45 minutes.
Add hops and boil 30 minutes longer.
If yeast is used, cool honey and water to lukewarm and crumble yeast into it.
Let stand overnight.
Add brandy or sack.
Pour into cask.
Cover with an over sized lid and let stand until fermentation is complete.
Then cover tightly and seal.
Let stand one year before bottling.

Raspberry Vinegar

4 pounds raspberries
2 cups vinegar
sugar
brandy (optional)

Mash berries.
Add vinegar.
Let stand 4 days, stirring daily.
Strain.
To each cup of liquid add 1 cup of sugar.
Bring to a boil and cook 20 minutes.
Strain.
Add 1 glass of brandy per quart.
Bottle.

Dill Pickles

10 quarts water
2 cups salt
1 quart vinegar
4 Tablespoons pepper
1 1/2 peck cucumbers
5 stalks dill

Make a brine with first 4 ingredients.
Bring to a boil.
Fill crock with cucumbers, placing dill between layers.
Add hot brine.
A slice of onion or garlic may be added to the boiling liquid.
Cover crock and let stand several days before using.
Preserved in jars, this makes about 3 gallons.

seckle pear

Pickled Seckle Pears

14 pounds Seckle pears
1 teaspoon stick cinnamon, broken into pieces
1 teaspoon whole cloves
1 quart cider vinegar
6 pounds sugar

Any good preserving pear may be used.
Peel pears, slice and remove core (or pickle whole).
Ties spices in cheesecloth.
Add to vinegar and sugar.
Bring to a boil.
Add pears.
Cook until tender.
Remove them with a spoon.
Fill sterilized jars.
Boil syrup until thick.
Pour over pears.
Seal.
Makes about 6 quarts.

Tomato Mincemeat

8 quarts green tomatoes
2 lemons
4 pounds brown sugar
2 pounds seeded raisins
1 Tablespoon salt
2 teaspoons cloves
1 teaspoon allspice
1 Tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon mace
1 cup vinegar

Scald and peel tomatoes.
Put through food chopper with the lemons.
Add sugar, raisins, salt, spices, and vinegar.
Cook over low heat about 45 minutes.
Pour into sterilized jars and seal.
Makes about 6 quarts.

Senfgurken
(Ripe cucumber pickle)
12 large ripe cucumbers
1/2 cup salt
4 1/2 cups water
6 cups sugar
1 quart vinegar
2 Tablespoons mustard seeds
1 Tablespoon whole cloves
1 stick cinnamon

Wash cucumbers.
Peel and cut into halves lengthwise, removing seeds.
Let stand 12 hours or overnight in brine of the salt and water.
Drain.
Bring sugar, vinegar and spices (tied in cheesecloth) to a boil.
Add cucumbers.
Boil until cucumbers begin to look transparent, but are still crisp.
Fill sterilized jars and seal.
Makes 3 quarts.

Mustard Pickles

2 heads cauliflower
2 quarts small white onions
1/2 dozen green peppers
2 quarts green tomatoes
1 cup salt
1 cup flour
1 1/2 cups sugar
1/2 pound dry mustard
2 Tablespoons celery seed
1/2 ounce turmeric
3 quarts white vinegar


Separate cauliflower into florets.
Peel onions and slice.
Remove seeds from peppers, and slice fine.
Slice tomatoes.
Combine all ingredients above.
Cover with salt and let stand overnight.
Drain, rinse thoroughly with boiling water until all vegetables are scalded.
Blend flour, sugar and spices.
Heat vinegar and pour slowly over the mixture, stirring.
Cook over low heat until thickened.
Combine with hot vegetables.
Fill sterilized jars and seal.
Makes 12 pints.

Pickled Red Cabbage

4 quarts thinly sliced red cabbage
4 teaspoons salt
2 quarts weak vinegar
1/2 cup sugar
1 Tablespoon celery seed
1/2 teaspoon pepper
1/2 teaspoon mace
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon cinnamon

Shred cabbage fine.
Sprinkle generously with salt.
Let stand in a cool place 30 hours.
Drain.
Place in the sun for several hours.
Combine vinegar and remaining ingredients.
Boil for 7 minutes.
Pour over cabbage.
Fill stone jars.
Cover and store in a cool place.
Makes about 4 quarts.

Pepper Relish

16 sweet red peppers
16 sweet green peppers
10 small onions
boiling water
1 quart sour vinegar
1 1/2 cups sugar
2 1/2 teaspoons salt

Finely chop first three ingredients.
Pour boiling water over them, let stand 5 minutes.
Drain.
Cover again with boiling water, let stand 10 minutes.
Pour into a muslin bag and drain overnight.
Add remaining ingredients.
Boil 20 minutes.
While hot, pour into sterilized jars and seal.
Makes about 3 pints.

Lotwerick
(Moselem Springs apple butter)

4 quarts apples
2 quarts water
1 1/2 quarts cider
1 1/2 pounds sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves

Wash apples and slice into small bits.
Cover with water and boil soft.
Press through a sieve to remove skins and seeds.
Bring cider to a boil.
Add apple pulp and sugar.
Cook until thickened, stirring.
Add spices, cook 20 minutes longer.
Fill 3 sterilized quart jars and seal.

Ginger Tomato Preserves

6 pounds green tomatoes
2 pounds red tomatoes
5 pounds granulated sugar
1 teaspoon whole cloves
3 pieces ginger root
3 lemons, sliced


Scald tomatoes.
Peel and cut into quarters.
Add remaining ingredients.
Bring to a boil.
Reduce heat and cook slowly until thick.
Fill 8 sterilized pint jars and seal.

Lebanon County Rhubarb Jam

2 1/2 pounds rhubarb'1 1/2 pounds sugar
1/2 cup water
2 oranges (rind and juice)

Wash rhubarb and cut into small pieces.
Add sugar and cold water.
Grate rind of oranges and add to rhubarb.
Add orange juice and cook for 30 minutes, stirring.
Fill sterilized jars and seal.
Makes about 2 pints.




Now we're travelling way down to "Creole, Sophisticated Cuisine."  New Orleans Creole recipes are influenced by the French and Spanish, using native ingredients.

Brandied Peaches

4 pounds peaches
cloves
4 pounds sugar
3 1/2 cups water
1 egg white
1 pint white brandy

Pare peaches. 
Insert 2 cloves into each whole peach.
Make a syrup of the sugar and water.
Add egg white, beaten to a froth.
Skim.
Add fruit, one layer at a time.
Boil 5 minutes.
Pack into sterilized jars.
Boil syrup about 10 minutes, until thickened.
Remove from heat.
Add brandy.
Pour over fruit.
Seal immediately.
Age improves flavor.
Makes 5 pints.

Tutti Frutti
Served over vanilla ice cream this is an epicurean delight.

1 cup brandy
7 cups sugar
1 cup ripe strawberries
1 cup raspberries
1 cup diced fresh apricots
1 cup diced fresh peaches
1 cup pitted cherries
1 cup diced fresh pineapple
1 cup diced fresh plums

Pour brandy into a stone jar.
Add 1 cup sugar and 1 cup ripe strawberries.
Stir thoroughly.
Add fruits when each is in season, with 1 cup sugar for each cup of fruit.
No more brandy is indicated.
Be sure to stir at each addition.
This may also be used as a preserve.
Makes 5 pints.

Bar-Le-Duc
This is delicious served with cream cheese and crackers.

2 quarts currants
4 cups sugar
1 1/2 cups water

Wash currants and pick from stems.
Combine sugar and water.
Boil 8 minutes.
Add currants.
Cook 15 minutes.
Pour into sterilized glasses and seal.
Makes 3 pints.

Conserve Fleurs D'Oranges et de Roses
(Orange Flower and Rose Preserves)

2 Tablespoons powdered orange petals
1/2 cup boiling water
3 cups sugar
8 Tablespoons rose water

Steep the petals in distilled water for 10 minutes.
Add sugar.
Simmer over moderate heat.
Add rose water.
Continue cooking until very thick.
Makes 6 ounces.





Red Pepper, by Sarah Lynch


Red Pepper Jam

20 sweet peppers
2 teaspoons salt
6 cups granulated sugar
1 quart cider vinegar

Wash peppers.
Cut in half and remove seeds.
Chop fine.
Sprinkle with salt.
Let stand 5 hours.
Drain.
Place into kettle.
Add sugar and vinegar.
Simmer to consistency of jam.
Pour into sterilized jars and seal.
Makes about 2 pints.

Conserve de Violettes
(Violet Preserves) 
I'm reading that they have a mild sweet-tart flavor, akin to new peas.  Sounds lovely!

2 ounces freshly gathered violet petals
1/2 cup boiling water
3 cups sugar

Steep violet petals in distilled water for 10 minutes.
Pound violet petals into a paste.
Add sugar.
Cook until thick.
Pour into sterilized jar and seal.
Makes 6 ounces.



Next We'll travel back up to Michigan where we find "Uncle Henry's Pickled Cherries," then over and down to the Mississippi Valley and Dandelion Flower Wine.  I look forward to hearing about some of your old-time recipe stories! 

Pioneer Preserving Recipes

This is my "new" cook book, c.1947.  Ive had such fun discovering old- and new-world recipes from long ago.  We can learn so much about our regional histories through these old recipes. 
"Syrup" is spelled "sirup" and there's recipes for rabbit, a dozen gumbos and livers, hearts and kidneys. I'm not tempted by every ingredient, but I love some of the names they use, like "Burgoo", "Cowboy Crumb" and "Eggs Fairlee".  Still, I do appreciate the proficiency with which our early brethren did sup.

In keeping with the season of preservation, I'm thrilled to share some of these old recipes with my stalwart sisters.  I'll spike this up with spirited beverage recipes, as well.  Have fun, ladies!


The book starts with "New England, The Cradle of American Cookery".  

Kennebunk Pickle
(A Pioneer Recipe)

2 pounds fresh green tomatoes
2 pounds fresh red tomatoes
1 small head cabbage
2 sweet red peppers
2 green peppers
3/4 quart onions
1 bunch celery
6 Tablespoons salt
1 quart white vinegar
3 cups brown sugar
1 3-inch stick cinnamon
1 teaspoon whole cloves
1 teaspoon dry mustard

Chop vegetables very fine. 
Add salt and let stand overnight.
Drain.
Add vinegar and brown sugar.
Tie cinnamon, cloves and mustard in cheesecloth.
Boil everything together for 30 minutes.
Remove cheesecloth bag.
Pour into sterilized jars and seal.
Makes 5 quarts.

Cranberry Catchup

2 1/2 pounds cranberries
5 cups vinegar
2 1/2 cups sugar
2 Tablespoons cinnamon
1 teaspoon cloves

Cook cranberries in vinegar until they burst open.
Rub through a sieve.
Add sugar and spices.
Simmer until thick.
Seal in sterilized jars.
Makes 3 pints.

Spiced Blueberries

2 quarts blueberries
1/2 vinegar
1 teaspoon cinnamon
1/2 teaspoon cloves
2 cups sugar

Wash berries.
Add vinegar and spices, boil for 30 minutes.
Add sugar and boil 30 minutes longer, or until thickened.
Stir occasionally to prevent scorching.
Pour into sterilized jars and seal.
Makes 2 pints.

Spiced Pickled Pumpkin

5 pounds pumpkin, pared and cut into 1-inch cubes
1 teaspoon whole cloves
1 Tablespoon broken stick cinnamon
1 quart vinegar
4 pounds sugar

Place pumpkin into kettle.
Tie spices into cheesecloth.
Add to vinegar with sugar and bring to a boil.
Boil 5 minutes.
Pour over pumpkin.
Cook pumpkin in this syrup until it can be pierced.
Place into sterilized jars and seal.
Makes 3 quarts.

Spiced Cranberries

2 quarts cranberries
1 1/3 cup vinegar
2/3 cup water
6 cups sugar
2 Tablespoons ground cinnamon
1 Tablespoon ground cloves
1 Tablespoon ground allspice

Wash cranberries and pick over.
Place in large kettle with remaining ingredients.
Cook slowly over low heat for 45 minutes.
Pour into sterilized jars and seal.
Makes 3 pints.

Mincemeat
(Mincemeat pie was always served hot.  This is one of my dad's favorite old-time desserts.  His Auntie would serve it on the family homestead farm down in Rushford, Minnesota.)

4 pounds beef, diced
2 pounds beef suet (raw, solid white beef fat)
2 pounds sugar
2 pounds seedless raisins, chopped
2 pounds currants
4 pounds apples, chopped fine
1/2 pound citron, minced
1/2 pound candied lemon peel, minced
grated peel of 2 oranges
grated peel of 1 lemon
1 nutmeg, grated
1 Tablespoon cloves
1 Tablespoon cinnamon
1 teaspoon salt
1/2 cup orange juice
1/2 cup lemon juice
4 cups hard cider
2 cups brandy

Boil the meat and suet together until tender.
Drain and cool.
Force through the food chopper.
Mix all the remaining ingredients together, except the brandy.
Cook for 1 1/2 hours.
Add the liquor.
Pour into sterilized jars and seal.
Makes 12 quarts.

Spiced Currants

2 1/2 pounds ripe currants
2 pounds sugar
1 cup vinegar
1 Tablespoon cinnamon
1 1/2 teaspoon allspice
1 1/2 teaspoon cloves

Wash currants, stem.
Cook with sugar and vinegar over low heat for 1 hour.
Add spices.
Continue cooking 30 minutes.
Pour into sterilized jars and seal.
Makes 2 1/2 pints.

Paradise Jelly

4 quarts red apples or crab apples
12 quinces
2 quarts cranberries
granulated sugar

Wash apples and quinces, remove stem and blossom ends.
Cut into quarters.
Cover with cold water and cook until tender.
Wash cranberries and cook in 1 quart water until tender.
Pour apples, quinces, and cranberries into a jelly bag and let drain overnight.
Measure.
Add an equal amount, cup for cup, of sugar and boil until it sheets of the spoon, about 10 minutes.
Skim, pour into sterilized jars and seal.
Makes about 7 pints.

Rhubarb Marmalade

4 pounds rhubarb
5 pounds sugar
1 pound seedless raisins
rind of 1 lemon, cut into shreds
juice of 2 oranges
1/2 teaspoon cloves
1 teaspoon cinnamon

Wash rhubarb and cut to 1-inch pieces.
Cover with sugar and let stand overnight.
Add remaining ingredients.
Heat to boiling.
Reduce heat and simmer 40 minutes, or until thick.
Stir to prevent burning.
Pour into sterilized glasses and seal.
Makes 4 pints.


 These next recipes are from the "Southern" section; "Away Down South in Dixie".

Blackberry Cordial
(I don't understand the math here.  I'm assuming there's a typo.  Is it suppose to be 1 quart of French brandy?  Otherwise it works out to a little less than 1/2 cup per pint.  A big difference.  Be brave!)

1 quart blackberry juice
4 cups sugar
1/2 Tablespoon mace
1 Tablespoon cinnamon
4 teaspoons cloves
1 pint French brandy

Combine all ingredients except brandy.
Boil together 15 minutes.
Cool and strain the syrup.
To each quart of juice, add 1 pint French brandy.
Bottle at once.
Cork and seal.
Makes 3 1/2 pints.





wild ginger


Apple Chutney
(Wild ginger grows in the south.)  They recommend this to be eaten with chicken or game.

1/3 pound wild ginger root (not interchangeable with tropical ginger root)
1 1/2 cup dried currants
2 1/2 ounces garlic
4 cups sugar
2 1/2 cups vinegar  (equal parts cider & tarragon)
3 pints apples, peeled and diced
1 pint fresh peaches, peeled and diced
1/2 teaspoon salt

Peel and mince wild ginger root fine.
Wash and drain currants.
Peel garlic cloves and cut in half.
Cook sugar, salt and vinegar together to a clear syrup.
Add ginger root.
Cook 20 minutes.
Add remaining ingredients, let simmer 5-6 hours over low heat, stirring occasionally.
The chutney should be the consistency of thick marmalade.
Fill sterilized jars and seal.
Makes 3 pints.

Pickled Watermelon Rind
(Just to make you homesick.)

2 pounds watermelon rind
1 Tablespoon cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
2 pounds sugar
1 pint vinegar
1 pint water
1 lemon, sliced thin

Soak watermelon rind overnight in salt water:
  (1/4 cup salt to 1 quart water)
Drain off brine.
Cook watermelon rind in clear water until tender.
Drain.
Tie spices in cheesecloth (Removing before rind is bottled.)
Make a hot pickling solution of remaining ingredients and spices.
Add drained rind.
Boil rapidly until rind becomes clear.
Fill sterilized jars and seal.
Makes 2 pints.

Guava Jam

4 cups sugar
5 pounds guavas
1 cup water

Boil sugar and water together until it spins a thread (238°F).
Halve guavas, remove stones.
Cook in a little water until soft.
Strain and add to syrup.
Cook until thick.
Pour into sterilized jars and seal.
Makes about 2 pints

Grapefruit and Pineapple Marmalade

1 pineapple
1 grapefruit
1 lemon
sugar

Pare pineapple and shred.
Cut grapefruit and lemon into quarters, then into thin slices.
Measure fruit.
Add 3 pints of water for each pint of fruit.
Set aside until next day.
Cook 3 or more hours, until rinds are very tender.
Set aside until next day.
Measure and add an equal amount of sugar.
Boil until it sheets off spoon.
Fill into sterilized jars and seal.
Makes about 3 pints.

May Haw Jelly

1 pound May haws (part under-ripe)
1 pint water
sugar

Wash May haws.
Cook with water until soft, 10-15 minutes.
Strain through wet cheesecloth.
Strain through flannel jelly bag.
Measure juice and bring to a boil.
Add 1 cup sugar  for each cup juice.
Cook to jelly stage.
Pour into sterilized jars and seal.
Makes 1 1/2 pints.

may haw tree

May Haw Butter

3 pounds May haws or 8 cups May haw pulp
2 quarts water
4 cups sugar

Wash May haws.
Cook with water until tender.
Rub through a sieve.
Add sugar to 8 cups pulp.
Cook until thick.
Pour into sterilized glasses and seal.
Makes about 3 pints.

Pear Chips

7 cups sugar
4 cups water
2 lemons, sliced thin
2 ounces crystallized ginger, chopped
4 pounds pears, sliced thin

Make a syrup of the sugar and water.
Add lemon, ginger, and pears.
Simmer for 1 hour.
Pour into sterilized jars and seal.
Makes about 4 pints.

Pear Marmalade

8 pounds ripe pears
3 oranges
2 lemons
12 cups sugar (6 pounds)

Wash, core, and grind pears,
Wash oranges and lemons, removing seeds and ends.
Grind whole fruit, skin and all.
Place all the fruit into kettle.
Add sugar, stir well.
Bring to a boil, cook until clear.
Pour into sterilized jars and seal.
Makes 8 pints.





Brazil nuts


Brazil Nut-Cherry Conserve

4 cups sour cherries
1/4 cup water
7 cups sugar
1 cup sliced Brazil nuts
1 cup fruit pectin

Pit cherries.
Place in large kettle, add water.
Stir until it boils.
Cover and simmer 15 minutes.
Add sugar and mix well.
Heat rapidly to boiling.
Add Brazil nuts, boil 3 minutes, stirring.
Remove from heat.
Stir in fruit pectin.
Cool 3 minutes.
Skim.
Stir well.
Pour into sterilized jars and seal.
Makes about 3 1/2 pints.

Tomato Preserves

1 pound small, ripe tomatoes
Boiling water
1 1/2 cup sugar
1 lemon, sliced thin

Pour boiling water over tomatoes.
Cover tightly 2 minutes.
Drain.
Cover with cold water.
Peel tomatoes, being careful not to break them.
Place sugar and tomatoes in a crock or enamel bowl,
let stand overnight.
Drain off juice and boil rapidly until it threads.
Add tomatoes and thinly sliced lemon.
Cook until clear and thick.
Fill sterilized jars and seal.
Makes about 1/2 pint.



It's late now, but I'm looking forward to continuing to record these regional preserves.  Next is the Pensylvania Dutch and the Creole.  Check back!

Lime Pickles or Lime Pickles?



Half of my cucumbers...

We're renting a garden plot where I've planted more cukes!

The kids were curious about "lime pickles," so I thought I'd write a post about it.



Slaked Lime/ Calcium Hydroxide



 

Lime Pickles

I've had a mild curiosity about these pickles for some years.  Last week my husband brought home a jar from a friend's.  Needless to say, he loves them.  Everyone agrees that they're wonderfully cruchy.  Now I feel a little obligated to make a batch.  We already have 10 gallons in the pantry!  But, it's only August and the cukes are on steroids this year.

7 pounds (4-inch-long) cucumbers
1 cup pickling lime
6 cups white vinegar (5% acidity)
6 cups sugar
2 tablespoons pickling spice
1 tablespoon salt

Cut cucumbers lengthwise into 1/4-inch-thick slices.
Combine cucumber slices, pickling lime, and water to cover in a nonaluminum stockpot; stir well.

Cover and let stand at room temperature 12 hours.

Drain cucumbers; rinse with cold water, and return to stockpot.

Add fresh cold water to cover, and let stand 1 hour.

Repeat procedure 2 times.

Drain cucumbers, and return to stockpot.

Combine vinegar and next 3 ingredients in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves.

Pour vinegar mixture over cucumbers in stockpot; cover and let stand 6 hours or overnight.

Bring cucumbers and vinegar mixture to a boil over medium heat; cover, reduce heat, and simmer, stirring gently, 35 minutes.

Pack cucumbers into hot, sterilized jars.

Pour vinegar mixture over cucumbers, filling to 1/2 inch from top.

Remove air bubbles; wipe jar rims.

Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes.

Refrigerate pickles after opening.

Pickling lime is calcium hydroxide or slaked lime.  In pickles it's a crisping agent.  The calcium in the lime reacts with the pectic acid in the cucumber to form calcium pectate, which adds to 'crunchiness'.  Cucumbers (and other vegetables) contain natural calcium pectate - soaking in lime water simply helps to maintain this.

It's very important to rinse the product thoroughly to assure any residual lime is removed from the cucumbers.  Pickling lime is caustic and has to be handled carefully to avoid burns.

 

Some Extension sites still provide recipes calling for pickling lime, others advise not to use it. You can achieve similar results with Pickle Crisp, which is another form of calcium, without the risks.

Regarding flavor, if the cucumbers are adequately rinsed, you shouldn't notice anything beyond the sugar-vinegar-spices.  Where pickling lime does make a difference is in products like hominy or masa harina.  Authentic tortillas would be made from corn treated with lime.

Lime Pickles

A whole different kind of pickle.  These are from India and full of flavor.  Obviously, they're very spicy!  I'm sure we can tweak the recipe here.  These are a pickle to make in the warm summer months.

10 fresh limes
1-2 cups salt
1 tsp. cumin seeds
1 tbsp. mustard seeds
1 tbsp. fenugreek seeds
20-25 dried red chillies
1 tsp. turmeric powder

Cut the lime into small pieces (Preseve the juice while cutting) Put lime pieces in a large pickle or glass jar and add salt. Shake jar to coat all pieces. Keep aside for 5-6 days till lime becomes tender. (stir it with a dry laddle once everyday.) Dry roast the cumin, mustard, fenugreek, and red chillies. Add turmeric and grind to a powder. Add ground powder to the lime pieces. Mix well with a clean dry spoon. Allow 4-5 days before eating. Preserve in clean dry airtight jars. Heat 2 tsp. oil and fry 1 tsp. mustard seeds and add 1/2 tsp. asafoetida to it. Add this to the pickle and mix well.

An indian pickle is served as a condiment on the side of the plate.  They are most often eaten with the main curries, flatbreads, or rice dishes.  It will almost always be too intense to eat on its own.
A 2 pound batch of citrus can make enough to last a year or more. for the best keeping quality follow these precautions:

• when making them be sure that the peels are absolutely free of water, they must be completely dry. water-wet peels going into a jar are pretty much guaranteed to foster mold.
• once it has completely broken down, and for long term storage in the fridge, make sure all of the citrus is submerged in the gel-like liquid.
• a clean and dry spoon must be used to take out what will be served. place the cap right back on, and if you go back for more, use a new spoon. if there is an uneaten portion, never put it back in the jar, just eat it later!
• when making big batches i transfer them to smaller jars before putting in the fridge, and go through them one at a time. doing this usually eliminates any problems as you are not going in and out of a jar for over a year.

Gingery Lime Pickle
This recipe is from Tigress in a Pickle.  Don't you just love that name?  I plan to try this because of the ginger.  I'm a fan, both of flavor and for it's soothing effect on the tummy.

8 large organic limes
juice of 3 limes (or 2 lemons)
1/2 cup sea salt
1/2 cup sugar
1/4 cup cayenne powder (or paprika, or 1/2 & 1/2)
1 cup julienned ginger
3 teaspoons turmeric powder
1 tablespoon plus 1 teaspoon fenugreek seeds
1 teaspoon black or brown mustard seeds
1/4 teaspoon asafoetida powder or with a mortar and pestle.

 Substitute ¼ tsp asafoetida powder with ¼ garlic powder + ¼ onion powder.
1/2 gallon jar

1. wipe limes clean with a wet cloth, and then a dry. let sit in a warm place for an hour or so to dry completely. slice off button ends, and quarter.

2. place one teaspoon of fenugreek seeds, mustard seeds and asafoetida powder in a dry skillet and toast for about 3-4 minutes, until the fenugreek seeds are just a shade darker. (if you have never smelled asafoetida powder before, don't be alarmed, it's supposed to smell that way). let cool and grind in a spice grinder

3. fill the jar with limes and ginger. add the spice powder, fenugreek seeds, salt, sugar and turmeric. add the cayenne powder, paprika, or some mixture thereof. or you can earn your tigress stripes and go for this:

extra hot cayenne pepper. do take note, that though this seems like a lot of hot it mellows out during the preserving process - and you do want a bite.

4. pour the lemon juice into the jar. place the cap on and give it a good shake this way and that, making sure that the spices distribute evenly around the ginger and citrus.

5. place it in the sun, giving it a good shake once a day. if you see the cap lifting in the center from pressure, or the whole thing hisses at you when you walk by, don't take it personally, slowly open it and release the fermentation gasses. gently. if it's hot outside when you make these, put them outdoors, making sure to bring them in at night. or just keep them on a sunny windowsill.

6. this indian pickle generally takes about 6 weeks, and sometimes up to 8 or 9. test after the 5 week mark. limes are usually slower to break down than lemons. you want to be able to sink your teeth into them, and your mouth should explode when you do

It's not very midwestern, as we can't grow citrus up here, but it was a fun article to write.  It also taught me something new and delicious about another culture.  We certainly do have sunshine and summer here!  And we can purchase these ingredients.  I'm sure we can find asafoetida somewhere.

Even More Pickles!

A is For Apple, Delilah Smith

Lickem
North Indiana Amish Relish
I found this recipe in a 1985 Farm Woman News magazine that I couldn't pass up at a garage sale recently.  Everything was 50% off, and all the magazine were marked 10¢.  I should've grabbed the lot!

1 dozen tart apples
1 dozen ripe tomatoes
1 dozen
small onions
3 medium green peppers
3 medium red peppers
3 cups vinegar
3 Tablespoons salt
1/2 cup sugar
4 Tablespoons ground allspice, (wrapped in cheesecloth)

Grind apple and vegetables together.
Add vinegar, salt, sugar, and bag of allspice.
Boil together 30 minutes.
Remove spice bag.
Pour into sterilized jars.
Seal.
Process 5 minutes.