Pickles' crispness tickles fancy

Recipe Finder

November 08, 1995|By Ellen Hawks | Ellen Hawks,SUN STAFF

A cucumber pickle which stays crisp was the request of Lola M. Hazlett of Baltimore. "Sweet or sour," she wrote, "just so it stays crisp."

Her answer came from Mrs. Lloyd Hickman of Baltimore who writes "my pickles are crisp as ice and I always get compliments. They are good in sandwiches, served with roast beef, pot roast or meat loaves."

Hickman's crisp pickles

Makes 5 1/2 pints

1/2 cup salt

4 quarts thinly sliced cucumbers

8 onions, thinly sliced

2 green bell peppers and 1 red bell pepper, seeded and cut in strips

4 cups sugar

1 1/2 teaspoons turmeric

1/2 teaspoon cloves

3 1/2 teaspoon mustard seeds

2 teaspoons celery seeds

4 1/2 cups vinegar

Sprinkle salt over the sliced vegetables, mix. Empty tray of ice cubes in center of vegetables and let stand for 3 hours. Add more ice if it melts.

Combine sugar, spices and vinegar and heat to boiling. Drain vegetables thoroughly and pour the hot syrup over them. Heat on low to scalding. Do not allow mixture to boil. Stir frequently to prevent scorching.

Ladle into hot, sterilized jars and seal at once. Process in boiling water bath (212 degrees) for 10 minutes. Remove jars one at a time and cool them, well separated, on a rack or folded towel away from drafts or cool surfaces.

Mrs. Hickman notes that the pickling kettle should be large enough to prevent boiling over. A long-handled, wooden spoon and a wide-mouthed funnel will make the work easier.

She also advises that cucumbers should be pickled within 24 hours of picking. If not, the cucumber should be stored, without washing before using, in the refrigerator.

George G. Everett of Berlin, requested a recipe for bread pancakes. "The cakes are more like a crepe than a pancake and can be served either for breakfast or as a dessert," he wrote.

Similar recipes arrived from Mary F. Smith of Castle Rock, Wash., and Thelma M. Gott of Cockeysville. Ms. Smith's recipe called for fresh whole wheat bread crumbs and Ms. Gott's was called pancakes English "from Portsmouth, England," she wrote.

Bread pancakes

Makes about 12 pancakes

1 1/2 cups, about three slices of fresh whole wheat bread or white bread broken into bite-size pieces

1 1/2 cups milk

2 tablespoons butter

1 tablespoon sugar (optional)

2 eggs lightly beaten

3/4 cup all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

Put bread crumbs in medium size bowl. Heat milk and butter until the butter is almost melted. Microwave may be used. Pour over crumbs and let stand about 5 minutes. Add the remaining ingredients and stir until blended. Ms. Gott writes "mix and stir, stir, stir." Cook on griddle as you would pancakes.

Recipe requests

* Frances Molohon of Owensboro, Ky., wants a recipe for a yeast doughnut. "They were formerly made, yeasty, porous, light, sticky and not very sweet. The doughnuts today do not equate with those I remember in my youth, 1935 to 1955 in particular," she wrote.

* Helen Hill of Fayetteville, N.C., wants a recipe that "was on jars of marshmallow creme about 15 years ago. It was called Marshmallow Marzipan."

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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