The revival of pick DOES THE revival of pickling point to a return to our roois or simply our discovery of the wonderful- ly tart taste that pickles and telishes can add to meals? Whatever the reason. more and more cooks are putting away the harvest bounty while at the same time choosing updated recipes that offer quick, easy-to-follow direc- tions. The simplest pickles — no can- ning, no boiling water bath pro- cessing — are made by packing taw vegetables or fruits into jars then covering them with vinegar. But you can add more variety of taste while seftening the tart ffla- vor of vinegar by adding herbs, Spices and sugar. i The amount of vinegar used in pickling will vary with the com- bination of foods used. But since vinegar prevents the growth of microorganisms, home economists point out that for safety’s sake yon should always use the amount called for ina recipe. The easiest way to make pickles is to follow the two-step short brining process. In the first step, cut vegetables are sprinkled with coarse pickling salt and left for up to 24 hours so that the salt draws out juices that might dilute the vinegar. In the second step, the vegetables are sinsed, drained, packed into jars and covered with vinegar. ,Some recipes will call for the | vinegar to be brought to a boil before it is poured over the vegetables. Hot vinegar quickly penetrates the vegetables and soft- ens them slightly so they often ab- sorb more of the seasoning flavor. > You can use virtually any flavor vinegar you want in pickling. Keep in mind, however, that to keep pale vegetables from discoloring, use white wine or distilled vinegars. Thyme, tar- ragon, dill, bay leaves, coriander, loves and mustard seeds are ail opular pickling herbs and spices. [or you can use pickling spice — hole and broken spices, herbs dnd seeds — that have already en blended for a balanced fla- Yor. Pickling spice includes mustard seeds, bay leaves, black and white peppercorns, dill seeds, A SURVEY recently con- ducted by the National inquisitive SUE GARDINER WILSON fj ONE SHORTCUT to making pickles and relishes is to use and seeds that's already balanced for ftlevor.These recipes ing. mace, allspice, and coriander seeds. In addition to pickling, you can also use this spice blend for marinades, poi roasts, spiced fruits and vegetables (tie the pickl- ing spice in a cheesecloth bag for easy removal before serving). Relishes are made by salting vegetables to extract excess liquid then simmering the ingredients in a vinegar mixture. The chopped vegetables can be cooked together for a blended flavor or cooked separately so they retain more of their own distinctive taste. Freezer Cucumber Pickles 3-4 medium cucumbers 2 large onions 2 tbsp. pickling sali 1% ¢. granulated sugar 1c. white vinegar 2 tbsp. pickling spice 1 tsp. celery seed Thinly stice unpeeled cucmbers Pork Producers surprising results about home cooking. Of 735 adults polled about their basic food knowledge and cooking skills, only one American an- swered all 20 questions correculs. Robin Kline, director of con. sumer affairs at the NPPC says “The devel of food ititerae, among consumers is itstounding Yet in spite of their lack ol cook- ing huow-how, two-thirds of the respondents called themselves es. cellent ar very woud cooks, The survey aso stiesrs fis not a flack ob ditterest but fack of knowledge that keeps peaple front cooking. Kline points out thar “The advent oof just-leat-it-up cuavenience foods has helped and onions, using food processor if desired. Place in a large bowl and mix in pickling salt. Let stand two to three hours. Drain vegetables, but do not rinse. Pack into three one-pint freezer containers leaving %4-inch head- room. In @ saucepan, combine sugar, vinegar, pickling spice and celery seed. Bring to a boil; simmer, un- covered, five minutes. Strain through a sieve over cucumbers to cover. Seal, coat, then freeze. Thaw in refrigerator. Use within one week of thawing. Makes about three pints. Microwave Zucchini Relish 4c. chopped zucchini (4-5 medi- um) 2 medium onions, chopped 5 medium green pepper, chopped 1 medium red pepper, chopped VY c. pickling salt ome cooking: a return Council (NPPC) has turned up some erode our basic confidence in the kitechen.”’ ft seems that we've been sedue- ed by advertising into believing that cooking al home is a tough job that takes a lot of time and fancy equipment. Let's consider just iwo at the questions Unie gave peaple trou. Ie. Nearly half the respondents were unieertin bew to thicker a rravy or stew with Tour. The secret to thickening is to Thake sure ull the fleur eamiles are separated before adding then fo diquuid. Ustietty, thor far privy borised with deippines from a roast, anaking sare all che particles are comed with dat. Then estia fiquicl is added. Or ip ie hat water and cold mised stew, ais flour ase photo McCormick Canada Inc. pickling spice, a blend of spices, herbs don't even require canning or process- 1% ¢. cider or w.:ite vinegar 1% c. granulated sugar 2 thsp. pickling spice Prepare vegetables in food pro- cessor, if desired. Place in large bowl with salt. Cover with cold water; stir. Let stand one hour. Drain and rinse under cold water. Drain well. In a four-quart microwave-safe bowl, combine vinegar and sugar. Tie spices in small cheesecloth bag, add to bowl. Cover with plastic wrap. Microwave on high for seven minutes, stirring once, until mix- ture comes to a boil. Stir; micro- wave, covered, at medium-high (70%) for three minutes. Stir in well-drained vegetables. Heat, covered, on high 10-12 minutes, stirring twice, until mix- ture comes to a boil. Remove spice bag. Spoon into sterilized jars, leav- ing %-inch head-space. Cover. n h Shore News - 59 46 Thyme, tarragon, dill, bay leaves, coriander, cloves and mustard seeds are all popular pickling herbs and spices.99 - Refrigerate up io two months. For longer storage. process sealed jars in boiling water bath for 1G minutes. Store in cool dark !oca- tion. makes about 4% cups. No-Cook Cabbage Relish 2c. shredded red cabbage 2 c. shredded green cabbage 1 medium onion, chopped I medium green pepper, chopped 2 thsp. pickling salt 14 ¢. raisins (optional) 1% ¢. white vinegar 1% ec. granulated sugar 2 «bsp. pickling spice 1 tsp. mustard seed In colander, combine cabbage, onion, green pepper and salt. Place over bow! and let stand two hours. Rinse under cold running water; drain well. Place in large bow]; add raisins. In saucepan, combine vinegar, sugar, pickling spice and mustard seed. Bring to a boil; simmer over Jow heat, uncovered, 10 minutes. Strain through a sieve over cab- bage mixture; mix well. Ladle into sterilized glass jars. Cover and chill overnight before serving. Store in refrigerator for up to three weeks. Makes about four cups. Microwave Directions: Place ingredients for syrup in three- quart microwave-safe dish. Cover with plastic wrap. Microwave on high five to six minutes, stirring once, until: mix- ture comes to a boil. Stir. Micro- wave, covered, on medium-high (70%) for four minutes. Strain over vegetables. to kitchen basics together to make a very runny paste, called a slurry. The slurry is slowly stirred into the stew and brought just to a boil to thicken, Starch vranules thicken sauces by absorbing moisture and swell- iy off flour is added all at once io hot liquids, the particles siniply chump together, Ihe outer granules of the clunip swell first, so ne liquid: can reach tae diner ones. Voilat You've oide a tump! Bur ies equally casy touiver one. Only ene-quatter of those svesed knew to keep the cover Of the saucepan when cooking Hroceoh soit retinas ats fresh recent color AM sesetadles, noe mater bow mk they might seem, contain aeids. Phese affect the green chlorophydh in plants niore chart any other pigment. In cooking, broccoli tissues soften so plant acids and chlorophyll are thrown together. However, if the fid on the sauce- pan is deft ajar, ar least for the first few minutes. volatile plant acids evaporate. CoOOkInG i a cove the acids so broccoh turos a muddy shade, ICs easy to change enc'’s fick of kKnowledee about foud. And knowing mere about couking breeds confidence in dite Kitehen. Cooking can be fast. simple, nutrigiows and) dess costly Chan cating Out. Buy a good cookbook, Be en- ticed by the recipes in newspapers and magazines Take a chiss. Discover the pleasures of dinung at ‘pan traps vivid green home. a