I had a request from Allie in Lincoln for a “red, crisp, cinnamon pickle.” She grew up with it and can’t find a recipe for one that is as good as she remembers. I found one of my favorites, Allie. I hope you like it as well as we do. I had it the first time as a new bride at a family member’s home … many years ago. I also had several requests for apple recipes, and specifically our apple pie filling. The apples are ready in some areas and will be ready soon in others. Here are some of my favorites — and again, my favorite Apple Pie Filling recipe.
7 pounds large cucumbers
1 cup pickling lime (calcium hydroxide)
2 teaspoons red food coloring
1 teaspoon powdered alum
7 cups white sugar
3 cups distilled white vinegar
2 cups water
1 cup cinnamon red hot candies
4 cinnamon sticks
Directions: Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples – peeled, cored and thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking dish.
In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
7 quarts jars, lids and rings-washed and sterilized
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples
Directions: In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
