Fridge-less Living

(Page 10 of 10)

August/September 1998
By John Vivian  
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To be good, pickles must be made precisely according to time-tested recipes. In large lots, such as krauting, one must measure by weight. Look in the books for directions.

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One all-purpose refrigerator and cold-cellar-pickle brine I will recommend was known to every housewife a century ago, but was first published by wild-food forager Euell Gibbons in the 1970s.

In a sterilized crock, layer sliced cucumbers, cauliflower-ettes, sweet onion rings, sweet pepper rings, carrot slices, split green beans, and thin sections of any other firm fresh vegetable that tastes good raw (no eggplant or tomatoes). If you like, scatter in whole peppercorns and/or mixed pickling spices. Boil to sterilize ¼ cup pickling salt (Kosher, flaked, no-iodine), ¼ cup cider vinegar and eight to ten cups of soft

 

"Leather britches."
water (minerals will make scum). Cool and pour over the veggies. Weight till submerged with a plate and rock (both scrubbed and boiled as well). Keep small crocks in the fridge, large ones in the cellar, covered with cheesecloth to keep out vinegar flies. Remove any scum that rises. Fish out with clean tongs and enjoy them till they're gone.

SOURCES Books
Root Cellaring by Mike and Nancy Bubel (Garden Way, 1979/1991)
Keeping the Harvest by Nancy Chioffi & Gretchen Mead (Storey, 1991)
Preserving in Today's Kitchen by Jeanne Lesem (Holt, 1992)
Putting Food By by Janet Greene et al. (Penguin, 1973/1991)
Stocking Up by Carol Hupping (Fireside Books, 1990)
Making & Using Dried Foods by Phyllis Hobson. (Storey/Garden Way, 1983/1994)

Seed Catalogs
Burpee 800-888-1447
Johnny's Selected Seeds (207) 437-4301
Peaceful Valley Farm Supply (9l6) 272-4769
Seeds of Change 888-762-7333
Stokes Seeds (716) 695-6980
Vesey's Seeds (902) 368-7333

Homesteader's Supplies
Cumberland General Store (catalog $4.00) 800-334-4640
Lehman's (catalog $3.00) (330) 857-5757

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