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