{"id":5701,"date":"2019-10-05T22:20:17","date_gmt":"2019-10-05T22:20:17","guid":{"rendered":"http:\/\/on-line-interactivity.com\/blog\/2019\/10\/05\/the-world-s-best-pickles\/"},"modified":"2019-10-05T22:20:17","modified_gmt":"2019-10-05T22:20:17","slug":"the-world-s-best-pickles","status":"publish","type":"post","link":"https:\/\/on-line-interactivity.com\/blog\/the-world-s-best-pickles\/","title":{"rendered":"The World S Best Pickles"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p><body>&#13;<\/p>\n<div align=\"center\">&#13;<\/p>\n<p><a href=\"https:\/\/on-line-interactivity.com\">&#13;<br \/>\n  <img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/on-line-interactivity.com\/blog\/wp-content\/uploads\/2019\/12\/abbtop.jpg\" width=\"800\" height=\"120\"\/><\/a><br \/><a 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class=\"style7\">&#13;<br \/>\n                <font color=\"#FB7014\" size=\"4\" face=\"Tahoma\">The World&#8217;s Best Pickles<\/font><\/span><\/div>\n<\/td>\n<p>&#13;<br \/>\n            <\/tr>\n<tr>\n<td align=\"left\" height=\"19\">\n<div align=\"justify\"><span class=\"style2\">by: &#13;<br \/>\n                <font size=\"3\" face=\"Times New Roman\" color=\"#FB7014\">Janette Blackwell<\/font><\/span><\/div>\n<\/td>\n<p>&#13;<br \/>\n            <\/tr>\n<tr>\n<div id=\"article\">\n<td align=\"left\" height=\"12\"><span class=\"style2\">\tI knew they were the world\u0092s best pickles the moment I tasted one.  That first taste took place around 1950, and I\u0092ve tasted a lot of pickles since, am a pickle hound in fact, but I\u0092ve never come across anything else as good.&#13;<\/p>\n<p>\tThey came to us by way of my Uncle Ronald Smith, who was an electrician in the Bitterroot Valley of Montana where I grew up.  One day he was doing electrical work for a Bulgarian family, and they rewarded him with a sample pickle.  He liked it so much he got the recipe and gave it to his wife Gladys, who gave it to Grandma Glidewell, who made it and gave some to me, and I thought I\u0092d died and gone to pickle heaven.&#13;<\/p>\n<p>\tAnd thus, although they became an old Glidewell family recipe, they are really an old Bulgarian family recipe.  The Bulgarian family, whose name I do not know, told Uncle Ronald that in Bulgaria, when the first heavy frost kills the tomato vines, they put all their end-of-garden vegetables \u0096- including those green tomatoes &#8212; into a barrel, fill the barrel with pickling brine, and eat the best pickles in the world all winter.  &#13;<br \/>\tIt turns out, though, that the pickles\u0092 travel from Bulgaria to the U.S. was only one leg of a more ancient journey.  Because I mentioned them to an Iranian woman, and she said, \u0093My family has always made pickles like that!  Exactly like that, except we add tarragon.\u0094  &#13;<\/p>\n<p>\tIran being the new name for the ancient kingdom of Persia, who knows how many centuries these pickles go back?&#13;<\/p>\n<p>\tThere\u0092s more:  I later lost the recipe\u0092s brine proportions.  Gave some thought to its travels between Persia and Bulgaria, looked in an Armenian-American cookbook (Treasured Armenian Recipes, published in 1949 by the Armenian General Benevolent Union) and there they were, under \u0093Mixed Pickles No. 2.\u0094  Turns out the world\u0092s best Armenian pickles are just like the world\u0092s best Bulgarian and Persian and American pickles, except they include dill, and sometimes green beans and coriander seed.&#13;<\/p>\n<p>\tSo this is an old, old recipe belonging to the whole human family.&#13;<\/p>\n<p>END-OF-GARDEN PICKLES&#13;<\/p>\n<p>Vegetables:&#13;<\/p>\n<p>Green tomatoes*, cut in half or quartered if large&#13;<br \/>Carrots, peeled and cut into strips&#13;<br \/>Cauliflower, separated into small florets&#13;<br \/>Baby onions, peeled, or larger onions halved or quartered&#13;<br \/>Green peppers, cut into broad lengthwise slices&#13;<br \/>Garlic, two peeled cloves per quart jar&#13;<br \/>Medium-hot peppers, two small whole peppers per quart &#13;<\/p>\n<p>\tYou can also add unpeeled and unwaxed small cucumbers, zucchini, or lightly cooked green beans, though we never did.  The hot peppers add adventure and zest, but if you prefer to save your tears for really sad occasions, why not?&#13;<\/p>\n<p>\tAmounts and proportions depend on what vegetables you have and how many quarts you plan to make.  You don\u0092t have to have the green tomatoes, and the other things can be bought in a grocery store.  But you do need a variety of vegetables, and you have to have the onions and garlic, or you won\u0092t have the world\u0092s best pickles.  You will have the world\u0092s so-so pickles, and that would be a shame.&#13;<\/p>\n<p>Armenian-Persian-Bulgarian Brine&#13;<\/p>\n<p>\tTo one quart of water add 1\/4 cup pickling salt (salt that isn\u0092t iodized), and one cup of white distilled vinegar.  Bring the mixture to a boil.  This is enough brine to cover two quarts of mixed pickles, with a little left over.&#13;<\/p>\n<p>Processing&#13;<\/p>\n<p>\tFollow the canning instructions in a good, standard cookbook.  Or, if you plan to eat them right away, pack the vegetables into clean quart jars, pour over them the hot brine, and keep the pickles covered in the refrigerator.  Some of the more impressionable vegetables, like zucchini, will be ready to eat in only two or three days. &#13;<\/p>\n<p>&#13;<br \/>\n About the author:<br \/>&#13;<br \/>\n &#13;<br \/>\n  Go STEAMIN\u0092 DOWN THE TRACKS WITH VIOLA HOCKENBERRY, a storytelling cookbook &#8212; and find Montana country cooking, nostalgic stories, and gift ideas &#8212; at Janette Blackwell\u0092s Food and Fiction, <a href=\"http:\/\/foodandfiction.com\/Entrance.html\" target=\"_blank\" class=\"navigation\" rel=\"noopener noreferrer\">http:\/\/foodandfiction.com\/Entrance.html<\/a>Or visit her Delightful Food Directory, <a href=\"http:\/\/delightfulfood.com\/main.html\" target=\"_blank\" class=\"navigation\" rel=\"noopener noreferrer\">http:\/\/delightfulfood.com\/main.html<\/a><\/p>\n<p><font size=\"-2\">Circulated by <a href=\"http:\/\/www.geekzonehosting.com\">GeekZoneHosting.Com &#8211; Register a domain name and get hosting for your own Adsense Website just like this one<\/a><\/font>&#13;<\/p>\n<hr size=\"-1\"\/><\/span><\/td>\n<p>&#13;\n            <\/p><\/div>\n<\/tr>\n<\/table>\n<\/div>\n<p align=\"left\">\u00a0        <\/p>\n<p>&#13;\n      <\/td>\n<p>&#13;<br \/>\n    <\/tr>\n<\/table>\n<hr width=\"800\" noshade=\"noshade\"\/><a href=\"https:\/\/on-line-interactivity.com\/ADSENSEWEBSITES\">RETURN TO ADSENSE BUSINESS-IN-A-BOX MASTER ARTICLE INDEX<\/a><\/p>\n<hr width=\"800\" noshade=\"noshade\"\/>\n<div class=\"fb-share-button\" data-href=\"https:\/\/on-line-interactivity.com\/\" data-layout=\"button\" data-size=\"large\"><a target=\"_blank\" href=\"https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fon-line-interactivity.com%2F&amp;src=sdkpreparse\" class=\"fb-xfbml-parse-ignore\" rel=\"noopener noreferrer\">Share<\/a><\/div>\n<p>&#13;<\/p>\n<div id=\"fb-root\"\/>&#13;<br \/>\n<script async=\"\" defer=\"defer\" crossorigin=\"anonymous\" src=\"https:\/\/connect.facebook.net\/en_US\/sdk.js#xfbml=1&amp;version=v4.0&amp;appId=103650273035821&amp;autoLogAppEvents=1\"\/><!-- End of FACEBOOK SHARE BUTTON CODE --><span class=\"style6\"><br \/><span class=\"style2\">\u00a92019 - All Rights Reserved by <a href=\"http:\/\/HelpMeFindFreedom.Online\">HelpMeFindFreedom.Online<\/a><br \/><a href=\"http:\/\/www.website.ws\/kvmlm2\/my.dhtml?sponsor=geekzonehostingcom&amp;bannercode=gif002&amp;language=english\"><img decoding=\"async\" src=\"http:\/\/images.website.ws\/images\/english\/banners\/kvmlm2\/468x60_02.gif\" border=\"0\"\/><\/a><\/span><\/span><\/div>\n<p>&#13;<br \/>\n<\/body><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#13; &#13; &#13; &#13; &#13; &#13; &#13; &#13; \u00a0 &#13; \u00a0&#13; &#13; &#13; &#13; Article Navigation &#13; Back To &#13; Main Page &#13; &#13; &#13; \u00a0 &#13; Click Here &#13; for more articles &#13; &#13; &#13; &#13; &#13; &#13; &#13; &#13; &#13; &#13; &#13; &#13; &#13; The World&#8217;s Best Pickles &#13; by: &#13; Janette Blackwell [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ai_generated_summary":"","wpai_meta_description":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-5701","post","type-post","status-publish","format-standard","hentry","category-adsense-business-in-a-box"],"_links":{"self":[{"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/posts\/5701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/comments?post=5701"}],"version-history":[{"count":0,"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/posts\/5701\/revisions"}],"wp:attachment":[{"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/media?parent=5701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/categories?post=5701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/on-line-interactivity.com\/blog\/wp-json\/wp\/v2\/tags?post=5701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}