Advertisement
Farm-kitchen Vegetable Pickles
Appears in
Published 1972
Some farm people believe food for picnics, church suppers and community feasts is not complete without plenty of cool, crunchy pickles. And some farmers hold that there’s nothing they’d rather sit down to on a blowy, autumn day, when they come cold and hungry to dinner, than a deep brown pot roast or stew with a big bowl of dill pickles nearby.
Pickle-making is not the extensive project in rural homes it once was, but in almost every household a few favorites are “put up” every year. Take your pick of those you think will appeal especially to your family and friends. So much praise for Fermented Dill Pickles has come to our Countryside Test Kitchens that we include this recipe, even though it takes time to make these pickles. The fermentation has much to do with the fine flavor, as it does with the tried-and-true 14-Day Sweet Pickles.