*  Exported from  MasterCook  *
 
               KOSHER GARLIC DILL PICKLES OR PICKLED TOMATOE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24                    To 30
                         Firm -- unwaxed,
                         Free of bruises or brown
                         Spots
    7                    Or 8
                         But lightly -- crushed
    1       t            Coriander seeds
    1       t            Mustard seeds
    1       t            Black peppercorns
    4                    To 5
      1/2   ts           Crushed dried hot red
                         Italian peppers
    3                    Bay leaves
   12                    To 14
                         Seed heads, well --
                         Washed
    1       t            Dried dill seeds if there
                         Are no seed --
                         Heads
                         Heel of sour rye bread with
                         Caraway -- seeds
    3       qt           Water or as needed
      3/4   c            Kosher salt (coarse) or as
                         Needed
                         Kirby cucumbers, small, very
                         Cloves of garlic, unpeeled
            sm           Hot red peppers or
                         Sprigs dill, prefer with
 
   This will be based to the usage of a 5 quart crock.
   Ingredients to be adjusted according to size vessal
   and number of pickles. A gallon jar could be used but,
   again, adjust ingredients. 2 1/2 to 3 1/2 lbs. cukes
   should be used, depending on size.
   
   It is essential that the pickles be covered by the
   brine. To accomplish this, the pickles used should be
   stood on end close together on the bottom of the
   crock, so that they hold each other firmly in place.
   even so they could loosen and float to the top. To
   avoid that, place a plate of a disk of wood directly
   in the brine, over the pickles, and weigh them down,
   either with a clean stone or a 10 oz. glass 2/3 full
   of water. If it is necessary to skim the grey film off
   the brines surface, replace the weight each time it’s
   been removed. The pickling receptacle should have a
   wide mouth so a small plate or wooden disk , can fit
   inside. It must be ceramic, glass or wood; no metal or
   plastic.
   
   Because of the yeast it contains the rye crust will
   result in a mildly fermented brine, similar to the
   Russian or Polish kvass, and will give a subtle,
   mildly fermented flavor to the pickles.
   
   In making these pickles it is essential not to use
   mixed pickling spices, because the cinnamon, cloves
   and other sweet spices will detract from the flavor.
   No iodized salt (bitter taste). These are fresh brine
   pickles and no vinegar is to be used.
   
   Thoroughly wash a wide-mouth bean pot, crock or glass
   jar. Carefully wash the cucumbers, rubbiing gently
   with a sponge, a soft brush or your hands to remove
   all traces of sand. Discard any with brusies. Stand
   them in the bottom so that they hold each other up but
   not so tightly as to bruise them. A second layer can
   be added if the jar is tall enough. To the crock add
   the garlic, all herbs and spices and bread.
   
   Mix 3 qts. of water with 3/4 cup coarse kosher salt
   and stir till salt dissolves. Pour the salt water into
   the crock to completely cover the pickles.Let the
   brine overflow a bit to make sure there are no air
   pockets. If it does not overflow, place the crock
   under the faucet and let the water run slowly till it
   does overflow. A few spices may wash out but don't
   worry.
   
   Place the jar on a stain-proof surface in a cool
   place, but not in the refrigerator. A temperature
   between 65 and 70 degrees is just right. Place the
   weight on top that you have chosen. Cover the crock
   closely with a dish towel or a double thickness of
   cheesecloth.
   
   Check the pickles every 24 hours and remove any white
   or grey foam that has risen to the surface, this will
   prevent rotting. Shake crock slightly to distribute
   spices and reweight. Add salt or other spices if brine
   seems bland. The pickles will be half sour in 4 to 5
   days and very sour in about 10 days. When they have
   reached the degree of sourness that you like, they can
   be put in the refrigerator in tightly closed jars.
   Pour some of the strained brine into the jars to cover
   the pickles. They should last about 5 weeks if not
   eaten up!
   
   <<***** Split Message. Part 2 Of 2 *****>>
   
   For the pickled tomatoes you need hard, unripened
   green tomatoes and prepare exactly as you would the
   cucumbers. place them in the crock, bottoms down. If
   the tomatoes are thick skinned, it may be necessary to
   prick their surface in several places with a fine
   needle to allow the solution to penetrate. It is very
   important that the tomaotes are small (about the size
   of Italian plum tomatoes), very hard and dark bright
   green.
   
   Typos by Mary Riemerman
   
   Recipe By     : “From My Mother’s Kitchen” by Mimi
   Sheraton
   
   From: Mary Riemerman                  Date: 06-01-96
  
 
 
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