This tattered and yellowed old recipe was in amongst
my mom's recipes.
She called these Society Chip Pickles.
I believe she got this recipe from my sister Evelyn many years ago!
I believe she got this recipe from my sister Evelyn many years ago!
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| Mom's handwriting |
I well remember these neon green, super sweet pickles and was
inspired to try them after seeing some at a recent bbq.
In fact, we were invited to dinner where this very jar of "9 day" pickles had
originated from and a new batch was in process there.
So, off to the market I went ... I just had to do it!
I purchased a heaping 6 qt. basket of medium sized pickles,
prepared the spices and was off to the races.
Today was the final day - day 9 and as I type this post,
the jar lids are popping ...
I purchased a heaping 6 qt. basket of medium sized pickles,
prepared the spices and was off to the races.
Today was the final day - day 9 and as I type this post,
the jar lids are popping ...
4 days of boiling water soaks and
then sliced on the 5th day.
Canning day #9.
They taste super sweet/sour and very crunchy. Success I hope!
then sliced on the 5th day.
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| a few drops of green food colouring added on day 6, 7, and 8 |
Canning day #9.
They taste super sweet/sour and very crunchy. Success I hope!
Notes:
I washed and trimmed the stem ends off each cucumber
I made a batch and one half of the vinegar/sugar juice (enough to cover the sliced pickles).
(i.e. 12 Cups sugar - divided, 3 Tbsp. pickling salt, 6 Cups vinegar, 2 1/2 Tbsp. pickling spice)
Next time I would add a bit more food colouring to achieve that neon green look or leave it out all together. The colouring is totally optional.
This made 10 pints plus a quart of pickles (I had to run for a few more jars).
Each day during the boiling water baths I scimmed off any foam that floated to the top during the night and rinsed the cucumbers before pouring the fresh boiling hot water on.
Till next time ...... have you been inspired to do some canning this summer?
first off, i simply LOVE your header photo...so pretty.
ReplyDeleteand, my, you are a very industrious lady to be spending all that time making pickles...bet they are soooo delicious.
Thanks for attending the duel between Mizz Vee and my silly self. I so love ANYthing that brings a smile to Vee's face.....
Wow! That's intense. Nine days intense! I bet they taste fantastic...
ReplyDeleteGood for you on your diligence to get this project completed. The jars look fabulous!
ReplyDeleteThis is a BIG project Rosella!!! It sounds amazingly good with the sweet crunchiness. I have been cannot get too but nothing going this labour intensive! Well done and yum yum!
ReplyDeleteActually not labour intensive really - just had to boil water or syrup each day - 15 minutes tops/day! Just have to be around for 9 days straight to baby sit them - smile.
DeletePass the pickles, please! They look fantastic. Good job.
ReplyDeleteYes... pass the pickles! I have not done any canning this year ... only jams and freezing fruit for baking.
ReplyDeleteI think I'm getting a bit lazy. =)
Wow, this is a lot of work, but I bet they taste amazing!
ReplyDeleteWe use a similar recipe handed down by my Mom from her Mom - it is a family favourite. However with some batches, we run into an issue with hollow cucumbers when we slice them. Any suggestions as to what causes this?
ReplyDeleteWe do a similar pickle - an old family favourite. We have an issue with some batches with most of the cucumbers being hollow after the 4 day boiling water cycle. Any ideas as to why this happens and how to prevent it?
ReplyDeleteSorry Beverley - I just noticed your comment today (it went into my spam comments for some reason?). I'm not sure why some cucumbers are hollow. I think sometimes the larger ones tend to be that way. I had used some medium size cucumbers for this batch and didn't seem to have that problem. I do remember some times my mom's had some pickles with holes but they still tasted good and we didn't really notice the holes.
DeleteI found this on the internet - perhaps it's helpful for you and the cause may be under brining? Here is the link:https://www.extension.umn.edu/food/food-safety/preserving/pickling/pickle-problems/
DeleteDo you cover the pot after pouring on the boiling water?
ReplyDeleteSorry Linda - I didn't see this question till now! Yes I do cover the pot with it's lid between the boiling water times. Hope your's turned out OK.
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