The Eighth Tribe, 1977 (4. évfolyam, 1-12. szám)
1977-08-01 / 8. szám
August, 1977 THE EIGHTH TRIBE Page 17 Kitchen Corner:— SOLAR-ENERGIZED PICKLED CUCUMBERS 9-12 medium plump cucumbers (4”-5” long, 2%-3” diameter) light green in color, freshly picked, crop harvested about mid-July in New Jersey. 1 large (or 2 medium) slice(s) rye bread (dry or fresh—within which are contained rye seeds) (substitute % tsp. rye seeds, if rye bread is not used plus white bakery bread as an alternate). 3-4 tblsp. salt (alter quantity to suit preference) Dill piece (flower with stem—optional) Water to fill 1-gallon glass jar (plastic container optional) Wash cucumbers and quarter each one lengthwise from stem-ends to not-quite the blossom-ends. Place dry ingredients (dill not necessary, if undesired) at bottom of container, with one piece of bread placed at top after filling. Next, pack whole cucumbers, splitting some segments, if necessary for better fit at top section of container. Fill to brim with water, cover top with glass, ceramic, or plastic saucer (even waxpaper can be used, in preference to metal lid). Then, place jar outdoors in full sun; turn container occasionally so that solar rays will reach all sides in order to begin the required mellowing process. If some liquid evaporates, replenish with water up to the top whenever necessary. Place pans at bottom to catch any possible overflow. When mellowing is done, cucumbers’ color will turn yellowish—about 2 to 3% days depending on weather; during rainy weather or cool nights, the containers of cucumbers can be brought indoors and returned outside during daytime when it is clear (or even cloudy). The cucumbers can be tasted anytime from the second day onward; they are considered completed when medium-soft in their consistency (some preferences are that they not be too soft). Generally, no more than 3V2-5 days are necessary for the entire solor process to have done its work, after which the cucumbers can be refrigerated and served as an enjoyable condiment with meals. This type of prepared cucumbers is of a unique flavor that is quite different from any other and is savored delightfully by some condiment enthusiasts. A WORD OF CAUTION: It is recommended that freshly-grown, local cucumbers be used and not the dark green or waxy cucumbers shipped from a distance to retailers and/or supermarkers—the latter sort of cucumbers has never been used with the abovegiven recipe and, most likely, the results would not be the same nor even as tasty in this case. (Note: The above recipe was obtained from the Hungarian-born parents and mother-in-law of the undersigned; the prepared product has been made continuously throughout the years to the total enjoyment subsequently of two generations of Americanborn family members, who look forward each summer, with gusto, to the first of several batches. In fact, its popularity has been spreading of late—some of our friends also — who are not at all of Hungarian backgrounds — have found to their particular liking this type of pickled cucumbers among other condiments made in the past and offered for their enjoyment, too, by this contributor.) M. Takacs Barboe — ANNOUNCEMENT — THE HUNGARIAN BUSINESS ASSOCIATION invites you to its “TRIBUTE TO OUR ANCESTORS” dinner-dance, literature and art displays and bazaar. The event will be held at Howard Johnson’s, Monroeville, Pa. on Oct. 15, 1977. Bazaar and displays will be open from 4 p.m. Cash-bar and popular music from 6 p.m. Dinner and short program, (introducing the sponsoring Hungarian businesses and organizations) 7:30 p.m. Mickey’s orchestra from 9-2 a.m. Hungarian individuals, businessmen and organizations who wish to co-sponsor or participate in the event should write to: H. B. A. 7125 Saltsburg Rd. Pittsburgh, Pa. 15235 HBA will make hotel reservations for guests from out of town. Tickets — Adults: $14.- Students: $12.- (Includes Dinner, Dance, Art-show.) Semi-formal. Reserve your tickets early for yourself and your guests.
