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Market Fresh: In a pickle


Anne Freeze



For the month of June the Hitching Lot Farmers' Market teamed with the Friends of the Columbus-Lowndes Library to present Table Talks with a food theme. On June 28, the theme will involve the community as they ask you to bring a favorite recipe for an hors d'oeuvres or appetizer to share. To make this even more fun, go on and make the dish and bring it as well. It'll be sort of a snack potluck.  


If you'll bring two copies of your recipe and put your name on it, I'll post it at for everyone to be able to access. Just give the extra copy to Margo Toledano or Jo Shumake. 


I will not be able to be at this event, and I'm disappointed because I love a good potluck, and I also enjoy tasting others' cooking. If I were able to attend, I had decided I'd bring some homemade pickles. It seems appropriate for mid-summer's abundance. The recipes below are from my mother and I grew up with her pickles in our pantry. I hope you will enjoy them as well. 






Makes 7 pints 




5 pounds mature cucumbers, peeled, seeded, cut in short strips. 




  • Soak 24 hours in lime water (2 cups pickling lime to 2 gallons water). Drain and wash well. 


  • Soak 3 hours in alum water (1/2 cup alum to 2 gallons water). Drain, but do not wash. 


  • Soak 6 hours in ginger water (1/2 cup powdered ginger to 1 gallon of water). Drain, but do not wash. 


  • Bring to boil in 2 1/2 pints white vinegar, 2 pints water, 2 cups sugar and add a tied bag of 1/2 box pickling spices and a few pieces of cracked ginger. 


  • Add cucumber; boil till clear, 15-30 minutes. Pack in sterilized jars and seal. 


    (NOTE: I realize that this not only takes a few days and could be perceived as a tad vague, but it isn't difficult and whether it's 3 pieces of ginger or 5 doesn't make much difference.) 








    4 quarts sliced unpeeled zucchini 


    1 quart onions, sliced 




  • Soak zucchini and onions for one hour in brine of 3/4 cups salt to 3 quarts water. 




    1 quart vinegar 


    2 cups sugar 


    2 teaspoons celery seeds 


    1 teaspoon turmeric or dill or both 


    1 teaspoon ground mustard 


    1 teaspoon mustard seed 




  • Bring vinegar, sugar, salt and spices to a boil. Pour over vegetables and let stand for one hour. Bring to a boil, cook three minutes. Pack in hot sterilized jars. Process in boiling water bath (212 degrees) for five minutes. 








    5 quarts ripe figs 


    Alum (size of pigeon egg) 


    Water (to cover) 


    1 pint apple cider vinegar 


    1 pound sugar 


    1 tablespoon cloves 


    Cinnamon stick 




  • Leave stems on figs. Let stand overnight in 2 quarts water and 2 tablespoons salt. Drain. Carefully bring to boil in alum water. Wash thoroughly in several waters. Lay out and dry on towel. Add spices and sugar to vinegar and bring to good boil. After five minutes, add figs and boil three minutes. Remove from fire and pack in jars.



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