Text 8511, 117 rader
Skriven 2011-03-18 23:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: A real dilly!
=====================
-=> Quoting Hap Newsom to Stephen Haffly <=-

 HN> whenever I hear gherkin...I think sweet pickles

Gherkins are merely very small cucumbers and can be pickled many
ways: sweet, sour, with or without dill, with or without garlic.

Un-dilled sweet gherkins are the most familiar ones in NA, the
French are famous for their sours (cornichons). Stephen's German
gherkins are different again than both NA sweet gherkins and regular
dill pickles.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Gherkins
 Categories: Pickles
      Yield: 6 pints
 
      2 qt Small gherkins 1-2" long
      3 c  Sugar
      1 qt Vinegar
      2 tb Whole allspice
      1 tb Celery seed
      2 tb Broken cinnamon sticks
      2 tb Whole cloves
    1/2 c  White mustard seeds
 
  Brine cukes: dissolve 1/2 cup salt in 2 quarts water, pour the
  solution over cukes, and let stand for 24 hours in a cool place.
  Drain. Put the cukes in a clean crock.  Dissolve 1 cup of the
  sugar in the vinegar nd add spices tied in a bag.  Bring the
  vinegar to a boil. Pour the boiling hot syrup over the cukes. Next
  day, drain off syrup and add 1 cup sugar, bring to a rolling boil.
  Pour the boiling hot syrup over the cukes. Repeat the next day
  adding the last cup of sugar. Next day, drain the syrup from the
  pickles and pack the pickles into scalded jars. Heat the syrup to
  a rolling boil and fill the jars. Remove air bubbles. Add more
  syrup if necessary. 1/8" head space. 10 minutes boiling water
  bath.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornichons (Tiny Tart Pickles)
 Categories: Pickles, French
      Yield: 2 litres
 
     1 kg  (60 to 70) 5-cm  pickling
           -cucumbers
     65 g  coarse (kosher) salt
      1 l  cold water, plus
           -an additional 375 ml
    750 ml best quality white
           -wine vinegar
      1 tb Sugar
     12 sm White pickling onions,
           -peeled but with ends intact
      4 lg Sprigs fresh tarragon
      6    Cloves garlic, peeled
      8 sm Hot red peppers (fresh or
           -dried)
    1/2 ts Whole black peppercorns
      2    Bay leaves

  "The cornichon, a tiny tart pickle, is ubiquitous in France.
  Cornichons arrive at the table in squat white crocks, ready to be
  served with pates, rilletes, slices of salty country ham, or with
  pot-au-feu. The first time I made cornichons was in New York City.
  Picking through a bin of garden-fresh cucumbers at the farmer's
  market on Union Square, I was able to come up with enough tiny
  cucumbers to make one precious quart. Now, frankly, I'm spoiled,
  for each August, the fresh cucumbers appear in abundance in Paris'
  open- air markets, ready for "putting up" with tiny white onions
  and plenty of fresh tarragon. I like them spicy and hot, so I add
  plenty of garlic and hot peppers."
  
  1. Trim off stem ends of the cucumbers, then rinse and drain. In a
  large bowl combine the salt with 1 litre water. Stir until the
  salt is dissolved, add the cucumbers, and let stand in a cool
  place for 6 hours.
  
  2. Scald two 1 litre canning jars, lids, and rings with boiling
  water and drain well.
  
  3. Drain the cucumbers, discarding the salted water.
  
  4. In a medium-sized saucepan over medium heat combine the vinegar,
  375 ml water, and the sugar, and bring to a boil.
  
  5. Layer the jars with the drained cucumbers, the onions, herbs
  and spices, making sure to divide the ingredients evenly between
  the jars.
  
  6. Pour the boiling vinegar, water and sugar mixture into the
  jars, letting a bit of the liquid overflow the jars; this helps
  seal the lids well. Wipe the rim of each jar and seal. Let stand
  until cool. Store in a cool place for at least three weeks before
  serving. Refrigerate after opening.
  
  From "The Foodlover's Guide to Paris" by Patricia Wells

  From: Robert Wells
 
MMMMM

Cheers

YK Jim
     
... You can put pickles up yourself!

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