Saskatchewan Farm Pickles
Chris Burkart, e-mail message to Michael Miller.
This pickle recipe had a name when I was a child, but I don't
remember what it was. Bread and Butter Pickles sticks in mind, however
I have seen a recipe for Bread and Butter Pickles and this isn't
it. The turmeric spice used is another one of those strange spices
one wouldn't think my mother would have used, however, it represents
to me the epitome of prairie pickles.
3 quarts bread and butter pickles
1 quart small onions (to peel, put onions in a bowl with boiling
water and let sit for 5 minutes)
1/2 cup pickling salt dissolved in water
Wash the cucumbers and peel the onions. Put cucumbers, onions
and salt in a large pot (or the sink) overnight. In the morning
drain and rinse cucumbers and onions with cold water. Slice the
cucumbers thinly. Sterilize clean jars and lids.
1 quart vinegar
6 cups sugar
2 teaspoons mustard seed
2 teaspoons turmeric
1 teaspoon celery seed
Mix vinegar, sugar, mustard seed, turmeric and celery seed in
a large pot and bring to a boil. Add vegetables and simmer 5 minutes.
Put in hot sterilized jars and seal immediately.
Mom was always open to trying new recipes, so this one may have
found it's way into our larder via a Canadian friend, but it has
been around since I was a child.
Someone spoke about pickled pigs' feet. Mom also used to pickle
the pike fish Dad caught in Long Lake in Saskatchewan. Mom used
to call it (phonetic spelling) 'go-la-detz'.
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