*  Exported from  MasterCook  *
 
                             SALT DILL PICKLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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.
   .......................................................
   ...........
   
   SALT DILL PICKLES
   
   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 By: Kyle Cathie Ltd. Written By: Oded
   Schwartz Written By: Oded Schwartz Submitted By
   Z@FYBITS.COM  On   FRI, 23 JUN 1995 095450 GMT
  
 
 
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