This section is from the book "For Danish Appetites", by Lyla G. Solum. Also available from Amazon: For Danish Appetites.
12 large Cucumbers.
1 teaspoon Celery Seed.
2 tablespoons grated.
Horseradish 1 teaspoon ground Ginger 1 teaspoon dry Mustard 1/2 cup Salt.
1/2 teaspoon Pepper 1/2 teaspoon Turmeric 3 cups Vinegar 3 cups Sugar 1/2 teaspoon Alum powdered.
Peel cucumber and cut into 1/4 inch thick slices lengthwise. Sprinkle with salt and let stand over night. Drain and wipe dry with a cloth. Mix all other ingredients and bring to a full rolling boil. Drop in the cucumbers slices and bring to a boil again. Just let it come to a boil as the pickles over-cook quickly and will be soft. Seal in jars while hot. A nice crunchy pickle.
See recipe in Vegetable chapter. Beets are used either as a vegetable or a pickle in Denmark.
4 quarts Crab Apples 8 cups Sugar 3 cups Vinegar.
3 tablespoons mixed.
Pickling Spices 1 tablespoon Salt.
Mix all ingredients together in a large kettle and heat until bubbles begin to appear around the edge. Crab apples cook to pieces quickly so they must not be overheated. Remove crabapples to the jars in which they will be sealed and pour hot vinegar to cover, over them. Let stand 24 hours. Drain off the vinegar and bring it to a full rolling boil. Pour over the crabapples and let stand another 24 hours. Repeat once more the next day and seal while hot. These are a firm yet tender spiced pickle. If necessary add more vinegar and sugar to make enough to fill the jars each time.
4 quarts Plums 6 cups Sugar 1 cup Vinegar.
1 teaspoon each, ground.
Cinnamon, Allspice 1/2 teaspoon ground Cloves.
Prick each plum with a fork to prevent the skins from bursting Boil sugar, vinegar and spices together for several minutes, then pour over the plums in a large crock. Let stand 24 hours. Repeat next day. The third day lift the plums into the jars in which they are to be sealed. Bring the syrup to hard boil and pour over the plums, being sure each jar is filled. Seal at once.
4 quarts Peaches.
5 Cups Sugar 2 cups Vinegar.
3 tablespoons whole mixed Pickling Spices.
Peel peaches. Do not pit. Bring syrup to a boil and drop in the peaches. Cook until fruit is just barely tender. Seal at once in Sterilized jars. For a red pickle add 1 cup cinnamon drop candies to the above syrup.