Jun 052009
 

Sorting through my folks’ kitchen shelves before my Mom’s move, I discovered an old Jerusalem Post newspaper clipping. It was a recipe for pickle chips. I’d never considered making this, but it looked so easy that I had to try it. I did, and liked the pickles very much indeed. Now see if you like them.

The first few lines of the clipping had been cut off, so I can’t credit the author, but the date is Friday, June 30th, 1978.

Sweet & Tangy Pickle Chips

from the Jerusalem Post, author unkown

Ingredients:

1 1/2 kg. – 3 lb.  fresh, firm cucumbers

4 large onions

Kosher salt

1 1/2 cups white sugar

1 1/2 cups cider vinegar

1 heaping tsp. ground turmeric

6 whole cloves

4 allspice berries

2 sticks cinnamon

3 Tblsp. – 30 grams – mustard seeds

optional: 1 -3 dried chili peppers. I used 1 tiny shatach pepper and it was enough.

Method:

Use a large pot for this preparation. The vegetables take up a lot of room.

1. Rinse, but don’t peel the cucumbers. Slice them into thin circles; set aside.

2. Peel and slice the onions thinly. Set aside.

3. In a colander or sieve placed atop a large bowl (to catch the juices), put down alternate layers of cukes and onions, salting each layer generously before adding the next.

Drape a towel over the colander to keep insects off, and leave the vegetables alone for 3 – 4 hours.

When you’re ready to prepare the pickles, do this:

1. Put all the ingredients from the sugar on down into the large pot.

2. Bring the mixture to a vigorous boil, then reduce the heat to medium.

3. Add the cukes and onions. Simmer them for 3 minutes.

4. Pour the hot mixture into a large jar – put a wooden spoon in it first, though, to prevent it shattering. Cover and allow to cool.

5. Refrigerate for 24 hours. The pickles will then be ready, although they improve with a few more days in the fridge.

The pickles will stay crunchy and good for a long time. Not that they’ll stay around a long time: if your family likes pickles, they’ll love these. If you plan to keep extras in the pantry, please follow safe canning procedure.

When  putting food up for emergencies, consider this recipe.

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  5 Responses to “Pickle Chips, Sweet and Tangy”

  1. I missed the step to rinse the salt from the cukes and onions. Won’t they be awfully salty pickles after you generously salt each layer?

    This reminds me of the recipe we used when I was a kid. Can’t find that recipe, I’ll have to try this one. Thanks.

  2. Deb,
    I wouldn’t rinse the salt off them; I think most of the flavor would go down the drain. They were very tasty made as the recipe said. Even my husband, who normally dislikes pickles, liked them (he liked the onions most actually).

  3. Thanks for the reply-

    I’ll look forward to giving this recipe a try. We love the cucumber chips we buy and these sound even better. I agree with your hubby, the onions are the best, and they’re finely diced in the commercial ones. ;>

  4. Pickle Chips, Sweet & Tangy… If I am not mistaken, this is a recipe from Haim Shapiro entitled “Getting Pickled” which I used to make at least once a month years ago, but unfortunately misplaced.. Thank you so much for posting this recipe. I have not been able to verify Haim Shapiro as the author of this post, but it sure sounds like it. By the way, the recipe from Haim Shapiro (if it’s the same one) definitely called for rinsing the onions and cucumbersand draining well before simmering.. Thank you again.

  5. Hi, Faye,

    Yes, the recipe does have the sound of Haim Shapiro’s “voice.” I probably collected it while he was still writing for the Jerusalem Post. I’m planning to make these pickles this week – the Little One has been asking for them.

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