Salt dill pickles
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Salt dill pickles
  Dill    Pickles    Side dish  
Last updated 6/12/2012 1:21:20 AM. Recipe ID 53492. Report a problem with this recipe.
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      Title: Salt dill pickles
 Categories: Side dish, Pickles
      Yield: 6 Servings
      2 lb Small Cucumbers (1kg);
           -blanched and refreshed
      2 oz Dry Dill Stems and Flower
           -Heads (50g); bruised
      5    To 6 ea Fat Cloves Garlic;
           -peeled; quartered
      1 ts EACH: Black Peppercorns,
           -Allspice and Mustard Seeds
      4    To 5 ea Bay Leaves
           X  Water
           X  Salt
      3    To 4 ea Small Hot Chillies
           -(to taste)
           X  Vine Leaves
  ....................................................... ...........
  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.
  ....................................................... ...........
  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.
  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 

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Recipe ID 53492 (Apr 03, 2005)

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