A Love Affair With Southern Cooking_ Recipes and Recollections - Jean Anderson [229]
4 to 4½ pounds silverskin onions, peeled and thinly sliced (you’ll need 12 cups sliced onions)
½ cup pickling salt
6 cups (1½ quarts) crushed ice
3½ cups sugar
2 cups (1 pint) white (distilled) vinegar
2 cups (1 pint) cider vinegar
2 teaspoons mustard seeds
1¾ teaspoons celery seeds
1¾ teaspoons ground turmeric
1. Layer the sliced squash and onions in a very large nonreactive bowl, sprinkling each layer with salt. Pile the ice on top, set the bowl in the sink, and let stand for 3 hours.
2. Drain the squash and onions, transfer to a very large colander, and rinse under the cold tap. Drain well, then, using the bowl of a ladle, press out as much liquid as possible.
3. Wash and rinse 8 one-pint preserving jars and their closures and submerge in a large kettle of boiling water.
4. Bring the sugar, white and cider vinegars, mustard and celery seeds, and turmeric to a rolling boil in a large nonreactive kettle. Add the squash and onions and, stirring gently, return to the boil.
5. Lift the preserving jars from the boiling water one by one. Pack with pickles, making sure they are submerged in the pickling liquid and leaving ¼ inch head space at the top of the jar. Tip: To avoid spills, use a wide-mouth canning funnel. Run a thin-blade spatula around the inside of the jar to release air bubbles; wipe the jar rim with a clean, damp cloth, then screw on the closure. Repeat until all jars are filled.
6. Process the jars for 10 minutes in a boiling water bath (212° F.). Lift from the water bath; complete the seals, if necessary, by tightening the lids, then cool to room temperature.
7. Date and label each jar, then store on a cool, dark shelf several weeks before opening.
GREEN TOMATO PICKLES
MAKES 6 TO 8 PINTS
Next to watermelon rind pickles, these are probably the South’s favorite because they go with almost everything: fried chicken or fish; roast pork, turkey, or chicken; or ham or chicken salad. To make their pickles crisp, Southerners use pickling lime (see About Pickling Lime, Chapter 7). Note: For best results, use tomatoes about the size of golf balls.
1 gallon small, hard green tomatoes (about 5 pounds), cored and sliced ¼ inch thick but not peeled
2 gallons (8 quarts) cold water, mixed with 1½ cups food-grade pickling lime (lime water; see headnote)
5 pounds sugar
4 cups (1 quart) white (distilled) vinegar
4 cups (1 quart) cider vinegar
1 teaspoon black peppercorns
1 teaspoon whole allspice
½ teaspoon whole cloves
½ teaspoon blade mace
1 cinnamon stick, broken in several places
1. Soak the tomatoes in the lime water in a large nonreactive kettle for 24 hours. Drain well, cover with cold water, and soak 4 hours longer, changing the water every hour. Drain the tomatoes, then rinse well in several changes of cold water. Also wash and rinse the kettle well.
2. Return the drained tomatoes to the kettle and add the sugar and two vinegars. Tie all the spices in cheesecloth and drop into the kettle. Bring to a boil over moderately low heat, then set off the heat, cover, and let stand 24 hours.
3. Next day, set the kettle over moderately low heat and bring the tomatoes and pickling liquid to a boil. Adjust the heat so that the mixture barely bubbles and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, or until the pickles are translucent. Discard the spice bag.
4. Meanwhile, wash and rinse 8 one-pint preserving jars and their closures and submerge in a large kettle of boiling water.
5. Lift the preserving jars from the boiling water one by one. Pack with tomatoes, making sure they are covered with the pickling liquid and leaving ¼ inch head space at the top of the jar. Run a thin-blade spatula around the inside of the jar to release air bubbles; wipe the jar rim with a clean, damp cloth, then screw on the closure. Repeat until all the jars are filled.
6. Process the jars for 15 minutes in a boiling water bath (212° F.). Lift from the water bath; complete the seals, if necessary, by tightening the lids, then cool to room temperature.
7. Date and label each jar, then