Teaching Cooking

I have taught basic cooking to my seven children and to classes of elementary children. When my youngest daughter wanted to learn, I found that taking the recipes and making them into a step-by-step format made it easier for her, so here is a blog to hopefully make cooking easier for the beginner.

Monday, October 1, 2012

Crosscut Pickles

This recipe is an easy but wonderful pickle recipe that my family has enjoyed.  They are not too sweet, but also, not tart or too briny.  It also makes 7 pints and I put down amounts for just 2 pints (that will be the measurements in parenthesis)

Crosscut Pickles

You will need about 6 pounds, that equals about 4 quarts of cucumbers, sliced (2 pounds or 4 cups for a smaller batch).  Wash the cucumbers with a vegetable brush.  Slice unpeeled cucumbers 1/8 to 1/4 thickness.  Place in a large bowl or tub and add:

12 to 15 small white Onions.  I have also used sliced large onions and it works well, the small onions are just cute.  (1/3 cup of sliced onions).

2 large cloves of garlic. (1 clove, slice in half)

1/3 cup Salt (1 Tablespoon)

Mix these all together and add 2 quarts of ice cubes (1 quart).  Let it stand for 3 hours.  Drain the cucumbers and remove the garlic cloves.

Combine in a large pan:
4 to 4 1/2 cups sugar, depending on how sweet a pickle you want. (1 to 1 1/4 cups)
1 1/2 teaspoons tumeric (1/3 teaspoon)
1 1/2 teaspoons Celery seed (1/3 teaspoon)
2 Tablespoons Mustard seed (2 teaspoons)
3 cups White distilled Vinegar (1 cup)

Stir and bring just to a boil and then add the drained cucumber and onion slices.  Heat for 5 minutes, stirring to make sure that all the cucumbers get heated.

Pack loosely in pint jars to 1/2 inch of the top.  Put on jar lids.

Process for 5 minutes once it starts to steam.

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