Vintage Pickle Recipes

Vintage Pickle Recipes

Maybe it’s because I’m starting my third trimester. Maybe it’s because it’s summer and for some reason I associate them with the season, I don’t really know, but I’m making homemade pickles this week, and I can’t wait to share the vintage recipes I found! 

Whether you like them sweet, spicy, or somewhere in between, there is no denying the mouth watering appeal of the world’s favorite preserved vegetable. They are an ancient food, loved by some of history’s most influential and interesting characters. 

PICKLE HISTORY

Did you know Cleopatra attributed her beauty to her love of pickles? And Queen Elizabeth and Catherine the Great both famously adored them. And did you know George Washington was such a big fan, he collected more than 476 pickle recipes. 

Pickles have been around practically forever. Some claim they were developed for workers building the Great Wall Of China 3,000 years ago, but others say they were appreciated well before that in ancient Mesopotamia. Who knows how long they’ve been around, but one thing is certain, they exist for some very valid reasons. 

HEALTH BENEFITS 

Aside from being a tasty, satisfying snack, they also provide a lot of health benefits. One of the biggest is why I, and so many other pregnant women, crave them - hydration. 

Packed with electrolytes, pickles are an awesome way to retain water when you need it most. Workers toiling under the hot sun could crunch a pickles or two, and stay hydrated much longer, preventing heat stroke, and other issues. 

Then there’s the benefit of having access to veggies year round and in remote locations. We take for granted being able to get fresh fruits and vegetables whenever we want, but there was a time not long ago when winter meant no fresh anything unless it was preserved, so pickles were absolutely essential to survival. 

And when sailors needed to prevent scurvy on long sea journeys, pickles were the perfect solution. And pickles didn’t just save the lives and health of the sailors, there are tons of examples in history when pickles saved the day. 

Take the American Great Depression. People were desperately poor, and pickled home grown vegetables were a wonderful way for families to economically enjoy a healthy treat year round. 

MORE THAN JUST CUCUMBERS AND DILL

And pickles don’t just have to mean the classic cucumbers, of course. So many vegetables, and even fruits can be pickled. The possibilities are nearly limitless, and my mouth is watering just thinking about all the crunchy sour treats. 

FERMENTED VS QUICK FRIDGE

But first, it’s important to understand the different types of pickles. Not the flavors or veggie choices, those will come later, first it’s important to understand the two distinctly different types of pickles - fermented pickles, and quick pickles.  

Both can taste similar, and both preserve veggies in vinegar, but fermented pickles are preserved at room temperature, and aged for a few weeks, then either sealed or refrigerated. Quick pickles, or vinegar pickles are made with a boiling hot vinegar solution, then immediately either sealed or refrigerated. 

There are advantages and disadvantages to each. Fermented pickles pack way more punch when it comes to health benefits, they can promote gut health, have immune boosting benefits, and even anti-inflammatory qualities. And from a preservation angle, you don’t need to refrigerate fermented pickles, which is a huge benefit for survival situations. That said, I’m no expert at fermenting foods, and being pregnant is not the best time to start experimenting with things like that, so I’m going to focus on recipes for quick pickles, otherwise known as vinegar pickles. 

Quick pickles are also much easier to master, and require less special equipment. So, maybe next year I’ll get up the courage to try fermented pickles. In the mean time, I’m going to make some quick pickles to keep in the fridge that will be ready to enjoy right away. 

And that brings up the other difference between some pickles - how you store them. Pickles can be easily canned and preserved for ages in the pantry, but if canning intimidates you, don’t worry, I’m going to focus on fridge pickles. Fridge pickles are just what they sound like - pickles that you don’t need to seal in a can, you can just pop them straight in the fridge and enjoy them right away. So, no need for special equipment or techniques, just a few ingredients and some space in the fridge. 

PICKLES I’LL BE MAKING

I’ll be making a few classics, a Bread and Butter Pickle, as well as a Dill Pickle with a sweet twist, and to add some variety, I’ll be pickling beets for a lovely healthy treat, then I’ll finish up with the one I’m anticipating the most - pickled watermelon rind! I can already taste them, and can’t wait to share the vintage recipes I’ve found. 

But before you get picking, it might help to review my post on the best tips and tricks for pickle making, reviewing all the fundamentals of crunchy pickle making, so click the button below to view it :

Perfect pickle tips

For the vintage recipes, view the links below, and be sure to share with all the pickle fans in your life. Everyone is sure to enjoy these salty treats, and appreciate giving these old recipes a new life.  

WANT TO COOK THE RECIPES IN THIS SERIES? SEE BELOW FOR LINKS!

KITCHENWARE USED IN THIS SERIES

VINTAGE PYREX

Amish Butterprint from the 1950’s

STAUB DUTCH OVEN

Vinegary pickles require an enameled pot instead of raw cast iron.

LEARN MORE

VINTAGE URANIUM GLASS

The most notorious vintage glassware ever crafted.

LEARN MORE ABOUT IT

 

 

Other Recipes in this Series

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