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So this is an old, old recipe belonging to whole human family.
Green tomatoes*, cut in half or quartered if large Carrots, peeled and cut into strips Cauliflower, separated into small florets Baby onions, peeled, or larger onions halved or quartered Green peppers, cut into broad lengthwise slices Garlic, two peeled cloves per quart jar Medium-hot peppers, two small whole peppers per quart
You can also add unpeeled and unwaxed small cucumbers, zucchini, or lightly cooked green beans, though we never did. The hot peppers add adventure and zest, but if you prefer to save your tears for really sad occasions, why not?
Amounts and proportions depend on what vegetables you have and how many quarts you plan to make. You don’t have to have green tomatoes, and other things can be bought in a grocery store. But you do need a variety of vegetables, and you have to have onions and garlic, or you won’t have world’s best pickles. You will have world’s so-so pickles, and that would be a shame.
To one quart of water add 1/4 cup pickling salt (salt that isn’t iodized), and one cup of white distilled vinegar. Bring mixture to a boil. This is enough brine to cover two quarts of mixed pickles, with a little left over.
Follow canning instructions in a good, standard cookbook. Or, if you plan to eat them right away, pack vegetables into clean quart jars, pour over them hot brine, and keep pickles covered in refrigerator. Some of more impressionable vegetables, like zucchini, will be ready to eat in only two or three days. ________
* The green tomatoes for this recipe should be at least thinking of getting ripe. A tomato demonstrates its thoughts along this line by getting a white overlay on top of green.
Go STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY, a storytelling cookbook -- and find Montana country cooking, nostalgic stories, and gift ideas -- at Janette Blackwell’s Food and Fiction, http://foodandfiction.com/Entrance.html -- or visit her Delightful Food Directory, http://delightfulfood.com/main.html