Because of the plague, we are cooking even more than usual (and we cook a lot to begin with) and as an added bonus, using up canned stuff (yay empty jars to fill with more things!) I’ve had a request for a couple of my pickle recipes, and so I’m putting them here to be easy to find. Neither are SCA period, one’s 1950s vintage and one is an adaptation of a friend’s family recipe.
(I’ve managed to misplace my version of this, so here’s the original family recipe with some of my remembered changes)
2 qt cucumbers (I’ve done chunks and I’ve done slices. Slices are perfect for putting on things, so I’ll do that again)
1 qt onions, sliced.
(Some folks add cauliflower to this veggie mix, I never have. Amounts are very forgiving of the veggies. The goo will easily coat another quart or two of veggies. Use up what you’ve got left after other pickles.)
Soak in brine (1/4 cup pickling salt to 6 cups water) overnight
Drain and rinse.
In large saucepan:
2 oz whole mustard seed
1 tbsp celery seed
3/4 cup ClearJel (canning friendly cornstarch, find it on amazon)
1/2 cup dry mustard
1 tbsp turmeric powder
6 cups sugar. (Can go lower)
Add 7 cups vinegar and 2 cups water slowly.
Cook till thickened about 10 minutes
Add cucumber mixture bring to boil. Pack into hot sterilized jars and seal.
This recipe is from a vintage pickle book I found somewhere in my travels, from 1955. I’ve adapted it for the modern palate who no longer thinks a tsp of curry powder is ‘daring’.
4 lbs cucumbers
1/2 cup pickling salt
Ice water to cover
Wash cucumbers and cut how you’d like them. Chunks or slices work best IMO, but you do you. Combine all together, and let sit for 6 hrs. (ish) Drain and rinse well with cold water.
4 cups cider vinegar
2 tbsp curry powder
1 ½ cups white sugar
1 cup brown sugar
¼ cup mustard seed
2 tbsp celery seed
1 tsp ground cloves
2 tbsp red pepper flakes (or chopped hot peppers, but this isn’t a spicy pickle generally, so don’t go nuts)
Combine the remaining ingredients in a saucepan and bring to a boil. Pack cucumbers in hot jars, and pour hot brine over. (Swear when you run out of brine and need to make more, because it never works out perfectly. It’s not just you. I scaled the brine up from the original, it should be enough.) Seal and process.
Mustard pickle is delicious on a fresh bun, with a good strong sausage, IMO and curry pickles are best with a fork and sitting with the jar, hiding from anyone who wants you to share. Take care and enjoy!