Text 8687, 110 rader
Skriven 2011-03-23 06:01:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: A Real Dilly!
=====================
Glen Jamieson Said to Dave Drum about A REAL DILLY!  10322

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

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

GJ>  DD> A Little Bit of History

GJ>  DD> The gherkin is commonly found in slices littering an area of
GJ>  DD> roughly one square mile around any fast food restaurant.
GJ>  DD> However, this is not their  natural state. In fact it isn't
GJ>  DD> their natural state to be in

GJ> That is a sin, to so discard such a flavoursome morsel.

You will have noted, no doubt, that I was quoting a BBC article that was 
found attached to the recipe posted.

GJ> I have a soft spot for those little, lumpy cucumbers used for
GJ> gherkins, as the very first design job I did as a cadet design
GJ> draftsman in the Electricity Trust of SA was a gherkin grader for a
GJ> pickle manufacturer.  Basically two counter-rotating, diverging
GJ> rollers, with bins beneath.  It worked, without bruising the
GJ> precious fruit; I was so proud!

GJ>  DD> The Perfect Gherkin

GJ>  DD> The perfect gherkin should have a length to diameter ratio of
GJ>  DD> 3:1 with the perfect length being between two to four inches;
GJ>  DD> this way you can  store more in a typical canning jar. The
GJ>  DD> perfect gherkin should also  exhibit seven warts per square
GJ>  DD> inch if you are serving them in North  America (Europeans
GJ>  DD> prefer them wartless). When pickling a cucumber to  make a
GJ>  DD> gherkin you should prick them once or twice so that the
GJ>  DD> flavours  penetrate better. You can even experiment by adding
GJ>  DD> garlic or whole  chilies to get different flavours.

GJ> The Australian ones of fond memory were warty.

The gherkins of my youth were mostly in the 3:1 ratio and very nubbly. 
As done by my mother and grandmother they were sweet pickles ... very 
sweet. Rather like "Virginia Chunks" in taste.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Virginia Chunk Sweet Pickles
 Categories: Squash, Pickles, Preserving
      Yield: 16 pints

     74    Cucumbers; 4" to 5" long
           +=OR=+
      2 ga Small (gherkin-sized) cukes

MMMMM------------------------FIRST BRINE----------------------------
      2 c  Salt
           +=TO=+
      1 ga Water

MMMMM-----------------------SECOND BRINE----------------------------
      2 c  Salt
           +=AND=+
      1 tb Powdered alum
           +=TO=+
      1 ga Water

MMMMM---------------------------PICKLE------------------------------
      6 c  Vinegar
    1/3 c  Pickling spice
      1 tb Celery seed
      3 c  Sugar; divided

  Make brine of 2 cups salt to 1 gallon water. Boil and pour
  boiling water over cucumbers. Let stand 1 week in hot
  weather. Skim daily. Drain and cut into chunks. 

  The next 3 mornings make a boiling hot solution of 1 gallon
  water and 1 tablespoon alum and pour over pickles (fresh hot
  bath for 3 mornings). The 4th morning, drain from alum water
  and heat. 

  Make mixture of 6 cups vinegar, 5 cups sugar, 1/3 cup
  pickling spice, and 1 tablespoon celery seed; pour over
  pickles. The 5th morning, drain this liquid off and add 2
  cups sugar; heat again to boiling point and pour over
  pickles. The 6th morning, drain liquid off and add 1 cup
  sugar; heat. 

  Pack pickles into jars; finish filling jars with liquid and
  seal at once.

  FROM: Uncle Phaedrus, Finder of Lost Recipes

  From: http://hungrybrowser.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... I have seen enough of one war never to wish to see another. Thos Jefferson

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