Best pickles in the world

I knew they were the world's best pickles the moment you tried. Which first it took place around 1950, and I've tried a lot of pickles, in fact I am a pickle hound, but I've never come across anything as good.

They came to us through my Uncle Ronald Smith, who was an electrician in the Bitterroot Valley of Montana where I grew up. One day he was doing electrical work for a Bulgarian family, and they rewarded him with a sample pickle. He liked both got the recipe and gave it to his wife Gladys, who gave the Glidewell grandmother, who did it and gave it to me, and I thought I had died and gone to heaven pickles.

And therefore, although they became an old family recipe Glidewell are really old Bulgarian family recipe. The Bulgarian family, whose name I do not know, told Uncle Ronald that in Bulgaria, when the first heavy frost kills the tomato vines, they put all their end-of vegetable garden - - including those green tomatoes - into a barrel filled the barrel with pickled and eat the best pickles in the world all winter.

It turns out, however, that the pickles travel from Bulgaria to the US was only one leg of a more ancient journey. Because I mentioned them to an Iranian woman, and she said, "My family has always made pickles like that! Just so, but we add tarragon."

Shall is the new name for the ancient kingdom of Persia, who knows how many centuries these pickles go back

 There's more: after I lost the proportions of brine recipe. They gave a thought to its travels between Persia and Bulgaria, they looked in a book by Armenian-American cuisine (Armenian treasured recipes, published in 1949 by the Armenian General Benevolent Union) and there they were, under
"Mixed Pickles no.2." Is best Armenian pickles in the world is as best Bulgarian and Persian and American pickles the world, except sometimes have dill green beans and coriander seed.

So this is an old recipe belonging to the whole human family.

PICKLES OF END-OF-GARDEN 
Vegetables:
 Green tomatoes *, cut in half or quartered if large
 Carrots, peeled and cut into strips 
Cauliflower, separated into florets 
Onions, peeled, or larger onions halved or quartered 
Green peppers, cut into broad lengthwise slices 
 Garlic, two peeled cloves per quart jar
 Medium hot peppers, two small whole peppers per room


You can also add unpeeled cucumbers and unwaxed, zucchini, or lightly cooked green beans, though we never did. Add hot peppers adventures and excitement, but if you prefer to save your tears for really sad occasions, why not

 Amounts and proportions depend on what vegetables you have and how many rooms you plan to do. You do not have to have the green tomatoes, and the other things can be bought in a grocery store. But you need a variety of vegetables and have to have the onions and garlic, or you will not have best pickles in the world. World have poor pickles, and that would be a shame.

Armenian-Persian-Bulgarian Brine
 Add 1/4 cup of vinegar salt (non-iodized salt) and a cup of distilled white vinegar to a quart of water. Bring the mixture to a boil. This is enough brine to cover two quarts of mixed pickles, a little.

Prosecution
 Follow the canning instructions in a book of standard kitchen, well. Or, if you're going to eat right away, pack the vegetables in jars clean rooms, pour over them the hot brine, and keep the pickles covered in the refrigerator. Some of the more impressionable vegetables, like zucchini, will be ready to eat in only two or three days.