The word “pickle” comes from the Dutch pekel or German pókel, meaning “salt” or “brine,” a key component in the pickling process. One of mankind’s earliest ways to preserve produce, pickled foods helped satisfy hungry sailors and travelers while adding variety to meals during long winter months.

From our Readers:

Cucumber Icicle Pickles

Emily Mitchell, Red House, Virginia

Ingredients:

	2 gallons sliced cucumbers
	2 cups salt
	1 T powdered alum
	2 quarts vinegar
	7 cups sugar
	¼ cup pickling spice

Directions: Dissolve salt (and some green food coloring, if desired) in enough boiling water to cover the cucumbers. Let sit one week, then drain and add powdered alum. Cover with plain boiling water and let sit 24 hours, then rinse in cold water. Bring the vinegar and sugar to a boil with the pickling spice (tie in a cheesecloth bag or strain after making syrup). Pour over cucumbers and let cool. Drain and reheat syrup, then repeat process 2 times. Put into jars and seal in a boiling water bath. 

From our Readers:

Zucchini Pickles

Jane Corliss, Front Royal, Virginia

Ingredients:

	4 lbs. tender zucchini or other squash
	4 small onions
	¼ cup salt
	2 cups white vinegar
	2 cups sugar
	1 t celery seed
	1 t turmeric
	2 t mustard seed

Directions: Wash and slice zucchini. Peel and quarter onions, then slice thinly. Combine with salt and enough water to cover, then let stand 2 hours and drain thoroughly. Bring vinegar, sugar, and seasonings to a boil, add vegetables and boil 5 minutes. Pack into sterilized jars and seal, then process for five minutes in a hot water bath. Makes 4 pints; may be doubled or tripled.

From our Readers:

Dilly Beans

Debbie Massie, Amissville, Virginia

Ingredients:

	4 lbs. green beans (tender, early ones are best)
	¼ t cayenne pepper per jar
	½ t mustard seed per jar
	½ t dill seed per jar
	1 clove garlic per jar
	5 cups white vinegar
	5 cups water
	½ cup salt

Directions: Cut beans to fit into six pint-size jars, then sprinkle seasonings in each. Bring vinegar, water and salt to a boil, then pour over beans. Carefully screw on lids and lower jars into boiling water bath. Process for 10 minutes to seal.

Send us your recipes!

We need recipes for these upcoming topics: recipes using different grains (quinoa, buckwheat, barley and millet), recipes using root vegetables (turnips, parsnips and rutabaga) and holiday cookie recipes.

Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.