Text 33655, 70 rader
Skriven 2013-02-13 05:19:34 av Dave Drum (1:261/38)
Ärende: Chile 2171
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salt Dill Pickles
 Categories: Squash, Preserving, Herbs, Chilies
      Yield: 6 Pints

 2 3/16 lb Small cucumbers; 1 kg
           - blanched and refreshed
      2 oz Dry dill stems & flower
           - heads; (50g) bruised
      5 cl To 6 cl garlic; peeled
           - quartered
      1 ts (ea) black peppercorns,
           - allspice berries and
           - mustard seed
      4    To 5 bay Leaves
           Water
           Salt
      3 sm To 4 sm hot chilies; more
           - to taste
           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.

  SALT DILL PICKLES

  My mother, a superb pickler, maintains that the crunch 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 warm place 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

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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... Pity the meek, for they shall inherit the earth. -- Don Marquis

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