In all my years,I had never really thought much about the “Pickle/Pickled Cucumber”. I ate tons of them as a child. My older sister, used to dip them in the mayonnaise jar, Mom would have had a mild cerebral infarction had she been aware. I remember raiding the refrigerator, drinking the juice after all the pickles were gone. Going to the movie theatre/theater and having to have that colossal pickle, individually sealed in plastic with that slice of Garlic and face puckering juice.
Somewhere along the way; I quit eating pickles. I am not sure why or when exactly. That changed today when I came across an article and it peaked my interest in pickles and their history. It relit my love of pickles. The Fascinating Pickle will be a staple in my refrigerator as it was when I was a child.
Here is the link to the article: http://www.exploratorium.edu/cooking/pickles/history.html © The Exploratorium, www.exploratorium.edu , I hope you enjoy it as much as I did.
Here is a recipe I found that I thought you may like:
You can make pickles with lemon juice rather than vinegar.
Pickling involves steeping foods in an acidic liquid, usually vinegar. This gives the pickled foods a distinctive flavor and helps to preserve them. If you don’t like the flavor of vinegar or simply have an abundance of lemons, you can use lemon juice instead of vinegar for your pickling projects. Using lemon juice will give the final product a different flavor, however. If you appreciate the standard flavor of pickles, you might find that you do not enjoy pickles made in lemon juice.
- Canning jar(s), ring(s) and lid(s)
- Large pot
- 10 cucumbers, 3 to 4 inches long
1. Sterilize your jar(s), ring(s) and lid(s). You can do this by boiling them in a large pot for at least 10 minutes. If your altitude is higher than 1,000 feet, boil the items for one additional minute per extra 1,000 feet.
2. Wash the cucumbers thoroughly to remove any visible dirt or debris. Cut off a slice from the blossom end of each cucumber to help keep your pickles crisp.
3. Fill the jar(s) with cucumbers. You can use whole cucumbers, cucumber slices or cucumber spears. Fill the jars snugly with cucumbers but do not pack them in too tightly. Add garlic cloves, herbs or spices to the jars if you wish. Use one to two garlic cloves per jar of cucumbers and dill or other spices to taste.
4. Put the lemon juice, water and salt in a saucepan and bring them to a boil over medium heat, stirring occasionally. Pour this mixture into the jars until it completely covers the cucumbers. Put a lid and ring on each jar.
5. Process the jars in a water bath canner for 20 minutes. Allow the jars to cool, then check each one to ensure that is is sealed properly. Press the top of the jar; if the lid bends inward, the jar did not seal correctly and is not safe for storage.
The above recipe came from this link: http://www.ehow.com/how_7533673_substitute-lemon-juice-vinegar-pickles.html