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Mixed Pickles. Maud Stoltz. Recipe

Mixed pickles are a delightful combination of vegetables, spices, and vinegar that have been enjoyed for centuries. This tangy and crunchy condiment adds a burst of flavor to sandwiches, salads, and any dish that could benefit from a little zing. One popular recipe for Mixed Pickles comes from Maud Stoltz, and it is a true classic.

Before we delve into the recipe, let's take a moment to appreciate the history of Mixed Pickles. Pickling as a preservation method dates back thousands of years, as people sought ways to prolong the shelf life of their food. The process involves immersing fruits or vegetables in a solution of vinegar or brine, which creates an acidic environment that inhibits the growth of bacteria. This technique allowed people to enjoy the taste of fresh produce throughout the year, even during times when fresh ingredients were scarce.

Now, let's move on to Maud Stoltz's recipe for Mixed Pickles. This recipe yields a generous amount of pickles, perfect for sharing or storing for future use.

Ingredients:
- 200 little cucumbers
- 50 large cucumbers
- 3 tablespoons black mustard seed
- 3 tablespoons white mustard seed
- 3 tablespoons celery seed
- 12 red peppers
- 2 pounds sugar
- 1 quart French mustard
- 1 bottle English chow-chow
- 1 quart little onions
- Vinegar to cover

Instructions:
1. Start by thoroughly cleaning and drying all the cucumbers. If using large cucumbers, slice them into thin rounds. If using little cucumbers, you can leave them whole or halve them lengthwise.

2. In a large pot, combine the cucumbers, black mustard seed, white mustard seed, celery seed, red peppers, sugar, French mustard, and English chow-chow.

3. Add the little onions to the pot, ensuring they are evenly distributed among the other ingredients.

4. Pour vinegar over the mixture until it fully covers all the vegetables. The amount of vinegar needed may vary, but it should be enough to completely submerge the ingredients.

5. Place the pot on the stove over low heat and simmer gently for about one hour. Stir occasionally to prevent sticking and to help the flavors meld together.

6. After one hour of simmering, taste the pickles and adjust the seasoning if desired. You can add more sugar for a sweeter taste or more mustard for extra tanginess.

7. Once the pickles have reached your desired taste, remove the pot from the heat and let it cool to room temperature.

8. Once cooled, transfer the pickles and the liquid into sterilized jars. Ensure that the jars are sealed tightly to prevent any air from entering.

9. Store the jars in a cool, dark place for at least one week before enjoying. This resting time allows the flavors to further develop and intensify.

Now, let's explore some fun facts about Mixed Pickles. Did you know that this condiment is often associated with winter holidays? In many cultures, the preparation of mixed pickles becomes a festive tradition, where families come together to create jars of pickles to be savored and shared during the holiday season.

Additionally, Mixed Pickles can vary widely in taste and ingredients depending on the region and personal preference. Some recipes include additional vegetables like cauliflower, carrots, or green beans, while others may have a more pronounced spicy kick by adding chili peppers or jalapeños.

If you enjoy the tangy and savory flavors of Mixed Pickles, you might also enjoy trying other pickled delights. For example, Pickled Beets offer a sweet and earthy flavor, while Pickled Jalapeños provide a fiery and spicy kick. Additionally, Pickled Red Onions add a burst of color and tanginess to any dish. Feel free to explore these recipes and experiment with different pickling methods to find your personal favorite.

So, gather your ingredients and embark on the journey of making Maud Stoltz's delicious Mixed Pickles. Whether canned for a special occasion or enjoyed immediately, these pickles are sure to elevate your culinary creations and add a delightful twist of flavor.

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Other Recipes from Pickles.

Butter Scotch. Mrs. Edward E. Powers.
For Six Hundred Pickles. Mrs. M. E. Wright.
Cucumber Pickles. Mrs. H. T. Van Fleet.
Chow-chow. Mrs. Alice Kraner.
Chow-chow. Mrs. C. C. Stoltz.
Pickled Onions. Mrs. Dr. Fisher.
Pickled Peaches. Mrs. Dr. Fisher.
Mango Pickles. Mrs. W. H. Eckhart.
Mixed Pickles. Maud Stoltz.
Tomato Chow-chow. Mrs. A. H. Kling.
Spanish Pickle. Mrs. W. H. Eckhart.
Celery, Or French Pickle. Mrs. F. E. Blake.
Green Tomato Pickle. Mrs. F. R. Saiter.
Cucumber Pickles. Kittie M. Smith.
Chopped Pickle. Mrs. S. A. Powers.
Currant Catsup. Mrs. E.
Flint Pickles. Mrs. Laura Martin Everett.
Tomato Catsup. Mrs. G. Livingston.
Tomato Catsup. Mrs. Alice Kraner.
Cold Catsup. Mrs. F. E. Blake.
Common Catsup. Mrs. F. E. Blake.
Gooseberry Catsup. Evelyn Gailey.
Spiced Grapes. Mrs. G. A. Livingston.
Pickled Pears. Mrs. F. E. Blake.
Rosa's Sweet Pickle.