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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 1, 1982)
Page 14 Portland Observer, September 1,1982 W hat's the dill, pickle? making your own is easy! Although supermarkets o ffe r a wide variety o f pickles and relishes, many homemakers prefer to make their own when garden produce is in abundant supply. A lthough pickling is one o f the world’s oldest methods o f food pre servation, it’s important to have up- to-date recipes and to use good quality ingredients if the pickles are to bej high in quality and safe to eat, stresses Marilyn Lunner, Clackamas County Extension agent. Choose only top quality vegeta bles and fruits for whatever kind o f pickle is to be made. Select fresh, firm and undecayed vegetables. I f pickling fru it, it should be slightly under-ripe. I t ’ s best to pickle pro duce within 24 hours o f picking. Cucumbers are the most popular vegetable fo r picklin g . Select the size o f cucumber that fits the recipe such as a 4-6 inch cuke fo r sweet icicle pickles or a 2-3 inch cuke for sweet gherkins. Cucumbers should be unwaxed so that the brine can penetrate. C arefully wash the cucumbers and cut o ff the blossom end. Blos soms contain an enzyme that may cause pickles to soften. Remove cu cumbers that float or feel soft when washing. These may be hollow. A few blossom ends or bad cucumbers can ruin a whole batch o f pickles, warns Marilyn. A cider or white distilled vinegar o f 4 to 5 percent acidity (40 to 60 grain) should be used fo r pickling, adds Carolyn Raab, Oregon State University Extension foods and nu trition specialist. Avoid using home made vinegars or vinegars o f un known acidity. Cider vinegar has a mellow acid taste and gives a nice blend o f fla vors. However, it may darken white or light colored fruits and vegeta bles. White distilled vinegar has a sharp, pungent, acetic acid taste and is desirable when light color is im portant. Never dilute the vinegar unless it is specified in the recipe, warns Ms. Raab. I f a less sour product is pre ferred, add sugar instead o f diluting the vinegar. I t ’ s best to use soft water fo r pickle-making. Hard water usually contains minerals like iron that can cause pickles to darken and some times spoil. I f using hard water, boil it fo r 10 minutes and then let it stand fo r 24 hours. Remove the scum and slowly dip the water from the top into another container leav ing the undisturbed sediment on the bottom o f the pan An alternative is to purchase dis tilled water at a local store, the spe cialist notes. Fresh spices should be used for pickling. Salt should be uniodized as iodized salt can cause pickles to darken. Using the right kind of equipment is im portant also, Ms. Raab stresses. Because o f the corrosive ness o f the brine and vinegar, i t ’ s important to use enamelware, glass, aluminum, stainless steel or stone ware utensils. Brass, iron or galvan ized utensils will discolor the pickles and may make them unsafe to eat, the specialist stresses. In order to assure a quality pickle and one safe to eat, use up-to-date recipes. Reliable recipes will have an adequate amount o f vinegar to pre vent spoilage. Processing in a boil ing water bath is now recommended to seal the jars and to k ill m icro organisms. More inform ation about making pickles is available from the county office of the OSU Extension Service at 655-8634. Pickles are a burger's best friend. X<*X*X*X*X<*X*X*X‘X*X< Hamburgers are among the most 1 cup dry bread crumbs popular and versatile foods, and 1 medium onion, chopped kids o f all ages never seem to tire o f Vi cup catsup them. But a hamburger w ithout a Vi cup milk pickle is like Romeo without Juliet. Vi cup finely chopped dill pickles The pickle gives the hamburger a 1 tablespoon Worcestershire sauce special flavor and pleasing texture 2 teaspoons salt that turns it into "The Burger Beau Vi teaspoon pepper t if u l. ” For instance, how about Guacamole sauce* (optional) these pickle-perky, south-of-,he- bordcr-style M exicali M in i Meat Beat egg in large bowl u n til Loaves. They can double as a flu ffy . Add all remaining ingredi licious, low-cost main course, hot ents except Guacamole Sauce and or cold, or served on a bun, as a mix lightly with 2 forks. Divide into luncheon sandwich. And for anoth 8 parts and shape in to in d ivid u a l er budget-stretching pickle and loaves. Place in shallow baking pan hamburger co m bination, try the and bake in 350° oven for 30 m in Pickle P ica d illo Ranchero. Both utes. Serve hot or cold over bed o f dishes are bound to become meal shredded lettuce, with Guacamole time favorites and show you why the Sauce. (Makes 8 servings.) Hamburger and the Pickle go so well together. Enjoy! * Guacamole Sauce: M eanwhile make sauce. Place 1 clove garlic, 3 M E X IC A L I M IN I tablespoons dill pickle liquid, 2 ta M E A T LOAVES blespoons olive o il, 2 to 3 dashes tabasco and 1 ripe avocado (peeled 1 eg« and chopped) in electric blender 2 pounds ground beef container. Blend at high speed, stir- ring occasionally, until all ingredi ents are blended and smooth. Salt to taste. Cover and chill until serving time. PICKLE P IC A D ILLO RANCHERO 1 medium onion, chopped 2 small cloves garlic, minced 2 tablespoons salad oil 1 pound ground beef Vi cup dark seedless raisins 1 tablespoon capers 1 can (16 oz.) tomatoes (undrained) VS cup sweet pickle relish VS teaspoon salt Dash pepper Saute onion and garlic in oil until crisp-tender. Add beef and brown over medium heat Add remaining ingredients; cover and bring to boil. Reduce heat, simmer I hour; if de sired, remove cover during last 10 minutes to reduce liquid. Serve with rice. (Makes 4 servings, double or triple recipe at will.) Pork: A lean and inexpensive w ay to eat high off the hog. According to the FDA, pork w ill be a good buy throughout much o f 1982. This versatile meat is high in the B vitamins. And now, with pork being fed and bred to be leaner, it compares favorably calorie-wise to lean beef. Plan ahead by stocking up on good recipes using pork — then stock up on pork when your grocer or meat market has a special. Here are a few suggestions fo r storing pork from the National Live Stock and Meat Board: • Freeze pork while it is fresh and in top condition. • Pork may be kept frozen three to six months. • T rim excess fat and remove bones, when practical. Don’t bother to salt, as salting shortens the length o f time meat can be kept safely fro zen. • Cut large pieces o f pork and wrap in packages containing quanti ties convenient to use in your house hold. Wrap chops by slipping a dou ble piece o f freezer wrap or waxed paper between pieces o f meat fo r easy separation during thawing. • Wrap meat tightly in aluminum foil or freezer wrap to keep air and moisture out. • Seal the package and indicate the kind of meat, its weight and the date the piece is placed in the freez er. To add to your recipe cards, here are three suggestions fo r hearty main dishes using pork. Two recipes rely on condensed soups as a flavor and moisture base. A third idea uses pork & beans in tom ato sauce to stretch a half pound of pork sausage to feed four. Sausage and Apple Skillet amply serves four to six depending on the size of appetites and the number of sausages cooked. What makes this skillet entree appealing is its time- and money-saving assets. Economi cal and savory pork & beans in tom ato sauce teams w ith all-tim e favorite sausage links to create this robust dish. Long-simmering C ountry Pork Hocks and P into Beans make an other appealing main dish. Rich in flavor yet low in price, this meal in a pot includes condensed tom ato soup, pin to beans, smoked pork hocks, onion, parsley, garlic and ca yenne pepper. Rosy Pork Chops and Lim a Beans is one more example o f the versatility and economy o f pork. The chops cook to moist and succu lent perfection in a sauce that con sists o f tomato soup, onion, lemon juice, brown sugar, mustard and Tabasco. With a freezer stocked with vari ous pork cuts and ingenious ways to prepare this flavor meat, you won’t be at a loss for delicious dinners. SAUSAGE A APPLE SKILLET • V * Vi pound pork sausage links (7 to 9 links) Vi cup diced apple 2 cans (16 ounces each) pork & beans in tomato sauce 2 tablespoons dark molasses 1 tablespoon Worcestershire !4 teaspoon hot pepper sauce In skillet, cook sausage; pour o ff all but 2 tablespoons drippings. Add apple; cook in drippings u ntil ten der. A dd rem aining ingredients. Heat; stir occasionally. Makes 4 servings. COUNTR Y PORK HOCKS A PINTO BEANS 1 cup dried pinto beans 1 teaspoon salt 2 cups water 3 smoked pork hocks (about Vi pound each) 1 large onion, thickly sliced 1 teaspoon marjoram leaves, crushed 1 can (lOVi ounces) tomato soup Vi cup chopped parsley 1 medium clove garlic, minced '/. teaspoon cayenne pepper Combine beans, salt and water; soak overnight. D rain. In large heavy pan, cover pork hocks with water; add onion and m arjoram leaves. Bring to boil; reduce heat. Simmer 1 hour 30 minutes. Drain, reserving liq u id . Add 3 cups re served liquid, beans and remaining ingredients. Cover; cook over low heat 2 hours or until done. Stir occa sionally. Add more reserved liquid if necessary. Makes 3 servings. ROS Y PORK CHOPS A L IM A BEANS 4 pork chops(1 pound) 1 can (10 Vi ounces) tomato soup Vi cup water '/} cup chopped onion 2 tablespoons lemon juice 2 tablespoons brown sugar I tablespoon prepared mustard 4 dashes Tabasco sauce 1 package (10 ounces) frozen Fordhook lima beans In skillet, brown chops; pour o ff fa t. S tir in soup, water, onion, lemon juice, sugar, mustard and Tabasco sauce. Cover; cook over low heat 20 minutes. Add lima beans. Cover; cook 25 minutes more or u n til tender. Stir occasionally. Makes 4 servings. 1 I
