Salt dill pickles

1 servings

Ingredients

Quantity Ingredient
Jewish inns used to
Specialize in pickled
Vegetables and preserves.
Many houswives in the SHTETL
And ghettoes also made
Pickle and jams
To supplement the family
Income Being frugal, they
Did not throw
Away the pickling juice but
Used it to flavor and sour
Many dishes,
Especially soups.

Directions

SALT DILL PICKLES ~~~~~~~~~~~~~~~~~ My mother, a superb pickler, maintains that the crunchiness and good green color of pickled cucumbers are achieved by first pouring boiling water over the cucumbers, blanching them for a few seconds and then refreshing them immediately with cold water.

2 lb Small Cucumbers (1kg); blanched and refreshed 2 oz Dry Dill Stems and Flower Heads (50g); bruised 5-6 ea Fat Cloves Garlic; peeled; quartered 1 ts EACH: Black Peppercorns, Allspice and Mustard Seeds 4-5 ea Bay Leaves x Water x Salt 3-4 ea Small Hot Chillies (to taste) x Vine Leaves

Wash and blanch the cucumbers. Refresh and arrange in a crock or a large glass jar in layers, interspacing them with dill, garlic and spices. Pour cold water, to cover, over the cucumbers in the crock.

Pour out the water into a measuring jug. Salt with 1 tb (30g/1oz) salt for each 2 cups water (500ml/1pint). Dissolve the salt well in the measured water and pour over the cucumbers. Place vine leaves on top, then fit a heavy plate or wooden cover inside the crock and place a weight on to hold the cucumbers submerged. Leave in a warmplace to ferment. Skim as needed during the fermentation period.

When bubbles disappear, the pickles are ready use; this can take up to 2 weeks or in a warm, sunny place it can take as little as 4-5 days. When fermentation stops, keep the pickles in a dark, cool place or refrigerate.

From: In Search Of Plenty: A History Of Jewish Food Published By: Kyle Cathie Ltd. Written By: Oded Schwartz Written By: Oded Schwartz From: Sam Lefkowitz Date: 03-29-95 (18) (E)Homecooki

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