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Based on 1930s-era recipes from the Meredith PublishingCompany (Better Homes and Gardens) era, the best pickle recipes often featuredclassic bread & butter styles, refrigerator pickles, and heavily spiced,long-brined cucumbers.
Here are some popular, tested recipes from that era:
1930s-Style Refrigerator Pickles: A simple, crisp recipethat did not require extensive processing.
Ingredients: 16 medium cucumbers (unpeeled, sliced), 8onions (sliced), 4 cups white or brown sugar, 4 cups white vinegar, 1/2 cupnon-iodized salt, 1 tsp mustard seed, 1 tsp turmeric.
Method: Combine ingredients, pour into jars, and let themsit for 1 hour before storing in the refrigerator for at least 24 hours.
Classic Bread & Butter Pickles: These were a staple in1930s households.
Ingredients: 5 quarts sliced cucumbers, 8 small onions, 2green bell peppers, 1/2 cup salt, 5 cups sugar, 1/2 tsp turmeric, 1/2 tspground cloves, 2 Tbsp white mustard seed, 5 cups mild vinegar.
Method: Mix veggies with salt, add 1 quart of crushed ice,and weigh down for 3 hours. Drain and cover with a syrup made from theremaining ingredients, heated to scaling (not boiling), then seal.
Key 1930s Preservation Secrets
Crispness Tip: To ensure pickles remained crisp, cooks wouldoften cut at least
inch off the blossomend of the cucumber to remove enzymes that cause softening.
Flavor Profiles: 1930s recipes often used a highsugar-to-vinegar ratio, with common spices including celery salt, turmeric, andmustard seeds.
MODERN REPRINT OF ORIGANAL All books have been cleaned and restored. But Due to its age, it may contain imperfections. Please see pictures forquality. Contact me with any questions or concerns. 47pages 5.5 x 8.5" Comb Bound with Cardstock Covers
