The true history of the pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago. The pickle has been mentioned in the Bible by Jesus and in the Old Testament books Numbers and Isaiah. Napoleon valued its health benefits for his army. George Washington had a collection of 476 different kinds of pickles. In 850 BC Aristotle praised the healing benefits of the pickle and Thomas Jefferson wrote: On a hot day in Virginia I know nothing more comforting than a fine spiced pickle brought up trout like from the sparkling depths of the aromatic jar below the stairs of Aunt Sallys cellar.

So what is all the fuss over a pickled cucumber you ask Who knowsI do know that even today the popular pickle is everywhere. The crunchy tangy pickle is eaten out of jars on our burgers and served with our sandwiches. It is sliced speared whole diced for relish spicy sour and sweet. We just love the amazing multitalented pickle!

The health benefits of the pickle are incredible:

Raw lactofermented vegetables (pickles) have good bacteria that inhibit the growth of harmful microbes in the intestines.

They have a higher concentration of vitamin C.

They help you absorb iron better.

Research shows that vinegar can help with weigh loss.

PICKLE FACTS:

* Americans consume 26billion pickles a year. Thats about nine pounds of pickles per person.

* More than half the cucumbers grown in the U.S. are made into pickles.

* Amerigo Vespucci for whom America is named was a pickle merchant before becoming an explorer.

* Pickling has been used to preserve food for almost 5000 years.

* The pickle is both a fruit and a vegetable

No matter how you feel about picklesthey arent going anywhere. So grab a dill sit down and get crunching.

Dill Pickles Recipe:

4 dozen fresh crisp pickling cucumbers DO NOT use the commercial waxed kind!

Fresh dill to taste (approx. 1 bundle)

1 qt. Apple cider vinegar

8 c water

1 c salt

10 whole garlic cloves peeled

24 garlic cloves peeled and crushed

Several Jars

Wash cukes and cover with cold water. Refrigerate overnight.

Pack cukes into jars tightly. Stuff equal amounts of dill into each jar.

Meanwhile bring remaining ingredients to a boil. Boil for 2 min.

Evenly divide whole garlic cloves into jars. Pour hot brine into the

jars. Seal. Makes 12 pints. After processing and cooling jars should be

stored 4 to 5 weeks to develop ideal flavor.

BreadandButter Pickles Recipe:

6 lbs of 4 to

5inch pickling cucumbers

8 cups thinly sliced onions (about 3 pounds)

l/2 cup canning or pickling salt

4 cups vinegar (5 percent)

4l/2 cups sugar

2 tbsp mustard seed

ll/2 tbsp celery seed

l tbsp ground tumeric

Wash cucumbers. Cut l/l6inch off blossom end and discard. Cut into 3/l6inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours adding more ice as needed. Combine remaining ingredients in a large pot. Boil l0 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup leaving l/2inch headspace. Adjust lids and process pints or quarts l0 minutes in a boiling water canner. After processing and cooling jars should be stored 4 to 5 weeks to develop ideal flavor.

Quick Sweet Pickles Recipe:

8 lbs of 3 to 4inch pickling cucumbers (may be canned as strips or slices)

l/3 cup canning or pickling salt

4l/2 cups sugar

3l/2 cups vinegar (5 percent)

2 tsp celery seed

l tbsp whole allspice

2 tbsp mustard seed

Yield: About 7 to 9 pints

Wash cucumbers. Cut l/l6inch off blossom end and discard but leave l/4 inch of stem attached. Slice or cut in strips if desired. Place in bowl and sprinkle with l/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. Combine sugar vinegar celery seed allspice and mustard seed in 6quart kettle. Heat to boiling. Hot Pack: Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars leaving l/2inch headspace. Adjust lids. Process 5 minutes in a boiling water canner.

Raw Pack: Fill jars leaving l/2inch headspace. Add hot pickling syrup leaving l/2inch headspace. Adjust lids and process pints l0 minutes and quarts l5 minutes in boiling water canner or use the low temperature pasteurization treatment. After processing and cooling jars should be stored 4 to 5 weeks to develop ideal flavor.

My name is Lara Velez and I am the EditorinChief of The Recipe Finders online cooking magazine.

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