“Vegetables are really great!” declares this 1969 cookbook from Vermont. Written in a style that exaggerates its “country qualities,” it also sought to revive home cooking and show how easy it was to prepare something nutritious, at a time when many mothers and housewives were turning to TV dinners instead.
This recipe for pickles is typical of New England, where the short growing season required people to think of ways to save their produce until a later date. Canning and preserving served – and still serves – as one of the best ways to do this!
RIPE CUCUMBER PICKLES
Ever wonder what to do with those cucumbers that grow too large or that get yellow on the vine? From now on, you’ll be able to make good use of them if you like pickles, and want to follow this simple recipe. Makes a delicious sweet pickle that goes well with any meal.
Peel, slice and scoop seeds out of ripe cucumbers. Cut into 2 inch pieces. Pour boiling water over the pieces and let stand in the water til cooled. Drain off water and repeat.
Make a syrup of:
2 1/2 pints water
2 1/2 pints cider vinegar
2 1/2 lbs. granulated sugar
Pour boiling syrup over drained cucumbers, which have had enough thinly sliced onions added to them to suit your taste. Let stand over night. Cook pickles and syrup til they become transparent. Seal in sterilized jars.