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----- Original Message -----
From: Cheryl
To: phaedrus@hungrybrowser.com
Sent: Friday, July 08, 2011 9:13 PM
Subject: 7 Day Pickles
My Aunt used to make 7 Day Pickles. They were a sweet pickle. I do know she
used alum in all of her pickles, to make them crisp. My sister and I loved
to visit and make sandwiches of her pickles, colby cheese and mayo. I would
love to find a good recipe for 7 Day pickles that uses alum. Have tried many
I found on the net, but they turn out soft without the alum. You help would be
greatly appreciated.
Thanks,
Cheryl
Hello Cheryl,
See below for several 7 day pickles recipes with alum. There are also some 14 day
pickle recipes with alum on my site at:
14 Day Pickles
Phaed
grandma's 7 day pickles
Cut cucumbers in chunks. put in granite or plastic vessel. cover with boiling water. drain
each day and cover with boiling water for 3 days. fourth day, put in vinegar solution:
7 c. sugar 2 tbsp. canning salt (not iodized) 2 tbsp. mixed pickling spices (in spice bag)
pinch of alum. heat this solution and pour over pickles. drain and reheat for the next 3 days.
seventh day, put pickles in jars. reheat solution and pour over pickles and seal.
-----------------------------------------------
7 day sweet pickles
16 lbs. cucumbers, any size, cut lengthwise
Soak 3 days in salt water that will hold up a small egg, then soak 3 days in clean water.
take 2 tablespoons of powdered alum and enough water to cover pickles. let come to a boiling
point. Pull back off stove; let stand 3 hours. drain and place in big jar to remain all winter.
-----------------------------------------------
seven day pickles
2 gal. split cucumbers
1 pt. salt
Cover with boiling water and let stand 3 or 4 days. Drain off salt water and mix
1 1/2 tablespoons alum with boiling water. cover and let stand one day and night.
Drain off and rinse cucumbers. drain.
Boil:
2 qts. vinegar
7 c. sugar
1/4 box pickling spice
boil and pour over pickles 3 mornings. seal or leave in open jar.
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seven - day pickles
Soak cucumbers in brine made with 1 gallon water to 1 cup salt. soak 7 days.
drain. heat 1 gallon water and 3 tablespoons alum or enough of this to cover pickles.
soak 24 hours. drain. wash in cold water and drain; then put back in jar. (split or
chunk pickles as you do.) cover with syrup made with 10 cups sugar to 10 cups vinegar,
pickling spices (or stick cinnamon and whole cloves). bring to boil and pour over pickles.
Drain each morning for 3 mornings, heat syrup to boiling point each time and pour back
over cucumbers adding 1 cup sugar each morning to syrup. on the 4th morning heat syrup
after packing cucumbers in sterilized jars. pour over cucumbers and seal.
-------------------------------------------
7 - day pickles
1/2 gal. water
1 c. coarse salt
1 gal. sliced cucumbers
1/2 gal. water
1 tbsp. powdered alum
1/2 gal. water
1 tbsp. powdered ginger
1 qt. vinegar
6 c. sugar
1 tbsp. celery seed
1 tsp. ground cloves
1 tsp. powdered cinnamon
mix 1/2 gallon of water and coarse salt. bring to a boil. pour over 1 gallon sliced cucumbers.
Put plate on top of cucumbers to keep under solution. place cloth over container; let stand
4 days. on 5th day, drain cucumbers, rinse well and drain again. boil 1/2 gallon water with
alum added. pour over cucumbers and let stand 1 day. on 6th day, drain well. boil 1/2 gallon
water with ginger added; pour over cucumbers. on 7th day, drain well. boil 1 quart vinegar,
sugar, celery seed, cloves and cinnamon. add cucumbers and bring to a boil again. place in
sterilized jars and seal.
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----- Original Message -----
From: Diane
To: phaedrus@hungrybrowser.com
Sent: Wednesday, July 06, 2011 1:19 AM
Subject: Fudge with two types of chocolate
Good evening!
My father remembers a recipe for fudge that his mother used to make that used
two types of chocolate - powered (he thinks cocoa of some kind) and solid chunks
(similar in style to Baker's chocolate). He does not remember more than that
(not even if the solid chocolate was chopped or melted), other than the fudge
showed up sometimes at community pot-luck dinners so it was not just a family
recipe. I have been unsuccessful in finding a fudge recipe that uses these two
types of chocolate together.
My father was born in 1946, so it was probably a 1950s recipe. His mother vaguely
remembers making it, says it must have been on the back of a can of something,
since the family was poor and did not subscribe to magazines or newspapers.
But she cannot remember the other ingredients or what brands she might have purchased.
This was in southern Kentucky.
Any help you can provide would be appreciated. It is difficult to search for this
recipe since there are so many possible search terms to combine for the two types
of chocolate. I have located hot chocolate recipes and brownie recipes that use
both, but not fudge recipes. I read through your recipe archives and did not find
it there. But perhaps this rings a bell for you and you can find it quickly.
Thank you for your time!
Sincerely,
Diane
Hello Diane,
The below recipe is the only one that I can find.
Phaed
CHOCOLATE FUDGE
3 c. sugar
1/2 c. white Karo syrup
1/2 pt. half & half (1 c.)
1 stick butter
2 sqs. bitter chocolate
2 heaping tbsp. cocoa
1/4 tsp. salt
1 c. nuts
Mix all ingredients, except nuts and cook, stirring, until it will form a soft ball
in cold water. Beat at highest speed of mixer until it begins to cream (takes awhile).
Add 1 teaspoon vanilla and the nuts; pour into buttered 9 inch cake layer pan.
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