For Six Hundred Pickles. Mrs. M. E. Wright. Recipe

Recipe for Six Hundred Pickles

History:
The recipe for Mrs. M. E. Wright's Six Hundred Pickles has been passed down through generations, originating from a time when preserving food was a necessity for long winters or extended travels. Pickling was a popular method to extend the shelf life of vegetables and add unique flavors to enhance their taste. This recipe, with its combination of brine, vinegar, and various spices, creates a delightful balance of flavors that complement a wide range of dishes.

Fun Facts:
1. It may sound odd that the recipe is called Six Hundred Pickles, but it is believed to be named so because it yields a large amount of pickles suitable for a large family or gathering.
2. Pickling has been practiced around the world for thousands of years. Ancient civilizations, such as the Mesopotamians and Egyptians, used pickling to preserve food.
3. The key ingredient in pickling is vinegar, which acts as a natural preservative due to its high acidity.

Ingredients:
- 600 pickling cucumbers
- Cold water
- Salt
- Vinegar
- 1 quart brown sugar
- 2 large green peppers, thinly sliced
- 1/2 pint white mustard seed
- 6 cents worth of ginger root
- 6 cents worth of cinnamon and allspice
- 1 tablespoon celery seed
- Alum, the size of a butternut

Instructions:

1. Begin by making a brine strong enough to bear up an egg. In a large pot, combine cold water and salt, ensuring the salt is well dissolved.
2. Heat the brine until it is boiling hot.
3. Place the pickling cucumbers in a large container and pour the hot brine over them. Make sure the cucumbers are completely submerged in the brine.
4. Allow the cucumbers to stand in the brine for 24 hours.
5. After 24 hours, carefully remove the cucumbers from the brine and wipe them dry with a clean towel.
6. Scald vinegar in a separate pot.
7. Pour the scalded vinegar over the cucumbers, making sure they are fully covered.
8. Allow the cucumbers to stand in the vinegar for another 24 hours.
9. After 24 hours, pour off the vinegar from the cucumbers.
10. In a clean pot, combine fresh vinegar, brown sugar, sliced green peppers, white mustard seed, ginger root, cinnamon, allspice, and celery seed. Stir well to ensure the ingredients are evenly distributed.
11. Add alum, about the size of a butternut, to the mixture.
12. Scald the vinegar mixture and pour it over the cucumbers once again.
13. Carefully transfer the pickles to jars, ensuring they are tightly packed and covered in the vinegar mixture.
14. Seal the jars tightly with lids or covers.
15. Store the jars in a cool and dark place for several weeks to allow the flavors to develop and the pickles to mature.

Similar Recipe Dishes:
If you enjoyed making and tasting Six Hundred Pickles, you might also enjoy exploring other pickling recipes and dishes. Some popular options include:
- Bread and Butter Pickles: Made with cucumbers, onions, and a sweet and tangy mixture of vinegar, sugar, and spices.
- Dill Pickles: These pickles pack a punch with their briny and garlicky flavors. They are perfect for snacking or adding to sandwiches and burgers.
- Pickled Beets: A unique and vibrant way to preserve beets with a touch of sweetness and a tangy kick from vinegar and various spices.
- Pickled Jalapenos: If you love a spicy kick, pickled jalapenos are the way to go. Add them to tacos, nachos, or sandwiches for an extra burst of flavor.

Remember, pickling is a versatile culinary technique that allows you to experiment with different vegetables, spices, and flavors. So, don't be afraid to get creative and try your hand at pickling various vegetables to create unique and personalized pickling recipes. Enjoy the process and savor the delicious results!