Season 7, Episode 24,  August 1, 8th, 2020

“Pickle Time in Tennessee”

Overnight refrigerator pickles: Food Historian Fred Sauceman shares a recipe for overnight pickles that he received from Lynn Tolley, the great grand nice of Jack Daniels.  This pickle is served at Miss Mary Bobo’s Boarding House, in Lynchburg, Tennessee. 295 Main St. Lynchburg, TN. Phone: (931) 759-7394. (Recipe below)

Also, Fred Sauceman shares a Pot Luck Radio segment with a very talented young Bluegrass musician, contributor to the magazine Bluegrass Today - and a graduate of the ETSU Appalachian Studies department Mr John Curtis Goad. John will share his family’s tradition of Christmas pickles, or party pickles by way of his late grandmother “ Vena Goad” from Blair’s Gap, of Hawkins Co, TN.

Bread & Butter Squash Pickles, made from yellow summer squash, this is an old Alabama recipe by way of: Linda Rogers Weiss. Her blog is called Southern Cooking at Home and it is full of classic, southern recipes. (Recipe is Below, or on the link provided.)
Mary “Dee Dee” Constantine - Retired Food editor of the Knoxville News Sentinel shares great canning tips. @SkilletSister

And Amy shares her Great Grand Mother’s recipe for Pickled Water Melon Rind. This comes by way of Ollie McElroy from Mississippi. The recipe is at the bottom, keep scrolling.

Recipes:

Bread & Butter Squash Pickles, Old Alabama Recipe
From Linda Rogers Weiss

You may never make cucumber pickles again when you find out how easy and delicious these pickles are.

Oh, Squash, your growth is more than I can handle. I am going to put you in a pickle. See how you like that. Yep, squash bread and butter pickles. Try these with your butterbeans on the Sunday dinner table, or that hamburger from the Saturday night grill, even better, the pickles make the best hot dog better, believe me. You’ll be adding different flavors and a beautiful color to your food.

A few hints if you have not made squash pickles before. If you’re not crazy about bell pepper, cut the amount back. Such is the case with my husband. So, I used one pepper. Also, remember that when some of these old recipe were written, the garden peppers were not the size they are now. A large grocery store or market pepper these days is about the size of 2 sweet bell peppers from a garden. Personally, I prefer to use just squash and onions and you can substitute more onions for the peppers if you prefer. This recipe makes 2 pint jars using one pepper.

8 cups thinly sliced yellow summer squash
2 cups thinly sliced Vidalia or white onion
2 T. salt (kosher is good but not iodized)
2 ½ cups cider vinegar
3 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
4 sweet bell peppers, thinly sliced

Combine squash and onions. Sprinkle with salt. Set aside for one hour. Drain off liquid. Combine vinegar, sugar, celery seed, mustard seed and peppers. Bring to a hard boil. Add squash mixture. Bring to a boil. Pack into pint standard canning jars which have been boiled 15 minutes. Adjust jar lids and bands. Process in a boiling water bath canner (212 degrees) for 5 minutes. Always follow manufacturers canning directions for safe canning and food storage.

Fred and Jill Sauceman’s Overnight Pickle Recipe:

Directions:Peel and slice about 6 medium cucumbers and 2 small onions, set aside.

In a sauce pan, combine the following:
1/4 c. sugar
1/4 c. Apple Cider Vinegar, or White Vinegar
1 tsp. Dill Seed
Mustard Seed
1 tsp. mustard seed
1 tsp. Celery Seed
1 Tb. Salt
1/2 tsp. Cream of Tarter

Bring this mixture to a boil - Boil for 1 minute. Pour boiled mixture over cucumbers and onions. Place all in non reactive container. Allow to marinate overnight. These are ready to eat the next day.

And last, but not least is MY’S Great Grand Mother’s Watermelon Rind Pickle recipe. (Sides 1 and 2 below)