For the month of June the Hitching Lot Farmers’ Market teamed with the Friends of the Columbus-Lowndes Library to present Table Talks with a food theme. On June 28, the theme will involve the community as they ask you to bring a favorite recipe for an hors d’oeuvres or appetizer to share. To make this even more fun, go on and make the dish and bring it as well. It’ll be sort of a snack potluck.
If you’ll bring two copies of your recipe and put your name on it, I’ll post it at hitchinglot.org for everyone to be able to access. Just give the extra copy to Margo Toledano or Jo Shumake.
I will not be able to be at this event, and I’m disappointed because I love a good potluck, and I also enjoy tasting others’ cooking. If I were able to attend, I had decided I’d bring some homemade pickles. It seems appropriate for mid-summer’s abundance. The recipes below are from my mother and I grew up with her pickles in our pantry. I hope you will enjoy them as well.
GINGER CUCUMBER PICKLE
Makes 7 pints
5 pounds mature cucumbers, peeled, seeded, cut in short strips.
(NOTE: I realize that this not only takes a few days and could be perceived as a tad vague, but it isn’t difficult and whether it’s 3 pieces of ginger or 5 doesn’t make much difference.)
4 quarts sliced unpeeled zucchini
1 quart onions, sliced
1 quart vinegar
2 cups sugar
2 teaspoons celery seeds
1 teaspoon turmeric or dill or both
1 teaspoon ground mustard
1 teaspoon mustard seed
SWEET PICKLED FIGS
5 quarts ripe figs
Alum (size of pigeon egg)
Water (to cover)
1 pint apple cider vinegar
1 pound sugar
1 tablespoon cloves
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