Recipes Included On This Page Nookie's Pickles: Green Tomato, Turnip, Cucumber and Pear Variations Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Nookie's Pickles: Green Tomato, Turnip, Cucumber and Pear Variations Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds vegetables -- see suggestions below 1/2 cup salt 1 cup white wine vinegar 2 bay leaves 1 tablespoon brown mustard 2 tablespoons black peppercorns 1/2 cup garlic cloves -- peeled and smashed about 1 whole large head 1 bunch summer savory -- (large bunch) or fresh thyme washed and roughly chopped If you're using cabbage, pears, onions or green tomatoes; cut the vegetables into 1/2-inch wedges. If you're using ramps or green garlic, leave them whole and wash them. If you're using Brussel sprouts; split them in half. If you're using turnips, carrots or pumpkin: peel and slice them into 1/2- inch thick wedges. If you're using cucumbers: leave them whole and follow the instructions for making cucumber pickles below. In a large saucepan over high heat, combine 8 cups of water with the salt, vinegar and all the herbs and spices and bring to a boil. Reduce the heat and simmer for 5 minutes. Place the vegetables in a nonreactive glass or stainless steel bowl and pour the simmering brine over them. Cover the bowl with a clean kitchen towel and leave them at room temperature for 3 hours. You can also cover them with plastic wrap but make sure to poke a hole in the wrap so that the steam can escape. Refrigerate the pickles overnight. they will be ready to eat after 24 hours and will last up to 2 weeks. Makes 2 quarts pickles (32 one-quarter cup servings) Vegetable Suggestions: Winter - cabbage, turnips, beets, carrots, Brussels sprouts, pears Spring - ramps or wild leeks, turnips, beets, green garlic (the first growth of mild garlic in the spring, which looks like a thin leek) Summer - green or unripe tomatoes, turnips, onions, thick-skinned cucumbers such as lemon cucumbers or pickling cucumbers Fall - pumpkin, Brussels sprouts, carrots, cabbage, beets, cauliflower Making Cucumber Pickles: Select thick skinned, small cucumbers such as pickling cucumbers or lemon cucumbers. Boil the brine and simmer it as described in step 2 above. Cool the brine for 3 hours at room temperature before pouring it over the cucumbers. Let the brined cucumbers stand in the refrigerator, loosely covered, for 1 week, they will be "half-sours" at that point and they're delicious. At the 1 week mark, pour off half the brine and add water to replace it. You can then keep the pickles, now considered "full sours", for up to a month in the refrigerator. Yield: "2 quarts" Contributed to the FareShare Gazette by Chupa; 15 February 2008. www.fareshare.net Hallie's Note: ---> These pickles MUST be kept refrigerated to be safe; even so, use caution and don't keep them too long. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (7.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1606mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Back to Recipe List

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