- Exported from MasterCook
6 Preparation Time :
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
23 JUN
1995 095450 GMT - - - - - - - - - - - - - - - - - -
