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Name: Crisp Pickle Slices
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 lb (8 large) cucumbers (I; 1 lb Small white onions; 3 Garlic; 3/4 lb (2 large) green peppers; 1/2 c Salt; 8 c Cold water; 7 c Beet sugar; (I do not use; 3 c White vinegar; 2 tb Whole mustard seed; 2 ts Ground turmeric; 2 ts Whole celery seed

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INGREDIENTS

PICKLES
4 lb (8 large) cucumbers (I
1 lb Small white onions
3 Garlic
3/4 lb (2 large) green peppers
1/2 c Salt
8 c Cold water
7 c Beet sugar; (I do not use
3 c White vinegar
2 tb Whole mustard seed
2 ts Ground turmeric
2 ts Whole celery seed
SYRUP

Servings

INSTRUCTIONS

Source: A Small Pamphlet from Western Beet Sugar Producers, Inc. Portions: About 6 pints Pickles: Wash vegetables, peel onions and garlic; remove any blemishes, seeds and cores from green pepper. Thinly slice cucumbers and onions. Mince green pepper. Combine pickle ingredients; cover with cold water and 2 trays of ice cubes. The recipe suggests you let stand for 2 hours, I prefer to let them stand overnight with lots of ice cubes. Syrup: Remove the garlic from the pickles. Drain well. In a kettle, mix syrup ingredients, add pickles, onions, and peppers; stir well. Bring just to a boil on high heat. Remove from heat and pack into hot, sterilized jars, cover with syrup; work out any bubbles, seal at once. Everytime I make these I argue with myself if I should boil them in a canner and I usually do but this recipe was published before the days of samonella and fears of other bacteria. It sounds like a lot of work but if you dont plan any other intense project it really isnt. Give thanks for being able to do the slicing in a food processor. For many years I did it by hand and usually tried to make a triple batch. Hamburgers were never complete without the pickles. As close as I can tell this pamphlet was published in 1956. Hope you try and enjoy, even 1/2 recipe is fun. Posted to JEWISH-FOOD digest by Jerome & Jean Emer on Sep 25, 1998,

NOTES

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Crisp Pickle Slices

PICKLES
4 lb (8 large) cucumbers (I
1 lb Small white onions
3 Garlic
3/4 lb (2 large) green peppers
1/2 c Salt
8 c Cold water
7 c Beet sugar; (I do not use
3 c White vinegar
2 tb Whole mustard seed
2 ts Ground turmeric
2 ts Whole celery seed
 SYRUP

Source: A Small Pamphlet from Western Beet Sugar Producers, Inc. Portions:  About 6 pints    Pickles: Wash vegetables, peel onions and garlic; remove any blemishes,  seeds and cores from green pepper. Thinly slice cucumbers and onions. Mince  green pepper. Combine pickle ingredients; cover with cold water and 2 trays  of ice cubes. The recipe suggests you let stand for 2 hours, I prefer to  let them stand overnight with lots of ice cubes.    Syrup: Remove the garlic from the pickles. Drain well. In a kettle, mix  syrup ingredients, add pickles, onions, and peppers; stir well. Bring just  to a boil on high heat. Remove from heat and pack into hot, sterilized  jars, cover with syrup; work out any bubbles, seal at once. Everytime I  make these I argue with myself if I should boil them in a canner and I  usually do but this recipe was published before the days of samonella and  fears of other bacteria. It sounds like a lot of work but if you dont plan  any other intense project it really isnt. Give thanks for being able to do  the slicing in a food processor. For many years I did it by hand and  usually tried to make a triple batch. Hamburgers were never complete  without the pickles. As close as I can tell this pamphlet was published in  1956. Hope you try and enjoy, even 1/2 recipe is fun.    Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on  Sep 25, 1998,

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Nutrition

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Serving Size: 1 Serving (4121g)
Recipe Makes: 1 Servings

Calories: 589
Calories from Fat: 85 (14%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 101.3mg		3 %
Potassium 2061.5mg		54 %
Total Carbohydrate 103.9g		31 %
	Dietary Fiber 41g	164 %
	Sugars, other 62.8g
Protein 20.2g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 589

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