If you are a survivalist then one of the best things you can do is start pickling vegetables. In the event of a big disaster you may not have access to the soil to grow vegetables so this is where you can get some of your nutrition.
Dilly Green Beans
Prepare beans by snipping off both ends. Boil beans in water to cover until just tender.
Make brine syrup of:
1 cup sugar
1 cup water
1 cup vinegar
1 teaspoon salt
Bring this to a boil. Then put beans in sterilized jars and on top of beans place a head of green dill. Pour over and fill jar with boiling syrup. Seal.
Green Tomato Sweet Pickles
1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed
Slice tomatoes. Sprinkle with salt and allow to stand overnight.
Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes.
Drain and cover with cold water, drain.
Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour over the tomatoes and let stand over night. .
Drain the next morning and repeat the above, bringing the solution to a boil and pouring it over the solution. Let it stand a second night.
On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes and seal.
Yield: 8 pints.
Piccalilli
1 pound green tomatoes, sliced
1 green bell pepper, julienned
2 medium zucchini, sliced
1 yellow onion, cut in 1/2 and thinly sliced
1 jalapeno, julienned
1/2 cup salt
1/2 cup cider vinegar
1 cup light brown sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 cinnamon stick
1/2 teaspoon turmeric
2 bay leaves
1/4 teaspoon whole cloves
1/2 teaspoon whole black pepper
2 tablespoons salt
Prepare vegetables, add 1/2-cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl.
Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool.
Refrigerate and serve as needed, keeps for about 2 weeks.
Pickled Cauliflower
1 quart vinegar
2 tablespoons mustard seed
1 cup sugar
8 whole cloves
4 sticks cinnamon
2 heads cauliflower
Simmer all ingredients except the cauliflower together in a non-metallic pot for 15 minutes.
Meanwhile, wash cauliflower, cutting away all leaves and break into uniform flowerets. Blanch by putting them into a kettle of boiling water, turn off heat and let stand 2 minutes.
Drain and put flowerets into jars. Fill jars with strained hot syrup and seal. Makes 3 to 4 quarts.
Zucchini Pickles
2 pounds small zucchini
2 medium onions
1/4 cup salt
1 pint white vinegar
1 1/4 cup sugar
1 teaspoon celery seed
1 teaspoon turmeric
1 teaspoon mustard seed
1/2 teaspoon dry mustard
Wash and slice unpeeled zucchini and add sliced onions. Slice both very thin. Put into crock or bowl. Cover with water and add salt. Let stand 1 hour, then drain
Mix: the vinegar, sugar, spices and dry mustard together and bring to a boil in a pot. Pour over the onion and zucchini mixture
Pack in hot sterilized Jars and seal.