Some people love them, others don't. But as a kid growing up in rural Bloomfield, I couldn't wait to get my hands on these each Christmas. Christmas Pickles. Most people think they're apple cinnamon rings or sticks. As a kid, you couldn't have convinced me that these wonderful tasting treats were actually...cucumbers. But in fact, they are cucumbers and you start to see some gardeners making them as early as the summer cucumbers are ready in the garden, canning them and shelving them until Christmas. There is no doubt these sweet and zesty little treats are quite appealing when they rarely appear on the Christmas dinner table. Sometimes they surround a platter layered with lettuce and cottage cheese. Other times they are just eaten right out of the Ball or Mason jar. I happened to be a kid who loved them, as did my younger sister and older brother. My aunt Gail usually provided them. During the summer, my aunt Linda. These crunchy, tangy little red fermented cucumber sticks satisfied my sweet-tooth and there was no such thing as just eating one stick in one sitting. Bottom line, they're absolutely delicious and savory.
Recipes differ from person to person as to how to make them. Christmas Pickles take time to make. Some folks let the process last for six or seven days, others only three days, and others as many as 14 days! Some folks use Alum, others do not. Alum is actually a toxin to humans if too much is consumed, but some Christmas Pickle-makers believe Alum is an absolute necessity in making the "best" pickles. Alum, in addition to pickling lime, is used often in homemade pickling recipes. If properly used in small amounts, Alum is not hazardous to your health.
For the next week, we will be demonstrating how to make Christmas Pickles. Here is Day 1 of the process!
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