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Dave’s Cold-packed Polish Dills

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Polish Pickles, Vegetables 36 Servings

INGREDIENTS

4 lb Pickling cucumbers
8 Dill heads
6 Cloves of garlic, or more
8 c Water
2 c White vinegar
1/2 c Pickling salt
1/2 t Crushed Red Pepper
4 t Whole mustard seed
1 t Alum, option
2 t Whole mustard seed, change
3 t Crushed Red Pepper, option

INSTRUCTIONS

ORIGINAL RECIPE  Wash and dry the cucumbers;  prick a few holes in each
with a fork, or  quarter them lengthwise.  Peel and break the garlic
cloves.  It is  easiest to cut the cloves with a sharp knife into thin
slices or  small chunks.  Place half of the dill heads in the bottom of
a clean 1-gallon jar.  Add the garlic, crushed red pepper, and mustard
seed. Pack loosely  with cucumbers and top with the remaining dill.
Refrigerate while  preparing brine.  Combine water, vinegar, and salt
in a saucepan.  Heat to boiling,  then cool to room temperature.  Pour
the cooled brine over the  cucumbers, making sure they are covered.
Screw a lid on the jar and  store in the fridge for about 4 - 6 weeks
before serving. If you've  quartered the cucumbers instead of leaving
them whole, they will be  ready somewhat sooner (two or three weeks
instead).  Ingredients can also be divided between four 1-quart
widemouth jars.  It is it more convenient to make a gallon jar batch
(takes less of a  footprint in the refrigerator) and then divide up the
pickles later  into separate jars when they're ready to eat.  (That
frees up the jar  for the next batch, too) OPTIONS, PERSONAL TASTES AND
MODIFICATIONS  A great garlic pickle results from deletion of the dill
heads.  The  dill heads are not necessary for an excellent pickle.  The
addition of a small amount of alum (1 tsp.) makes a marked  improvement
in the flavor of the pickles.  I recommend the addition  highly.  For
hot dill pickles, increase the pepper flakes to 2 or 2 1/2 tsp.  Cut
the cucumbers in 1 inch slices instead of length wise for
identification purposes.  This pickle has a pronounced mustard flavor
when pickling is complete.  Reduce the mustard seed to 2 tsp if desired
.  This produces a pickle  closer to those found in the stores.  The
following can be added. 6 to 8 whole pepper corns, 3 to 4 mace  heads
and 1/2 tsp. whole corriander.  Other spices can be used.  Do  not use
pickling spice mixes bought in stores.  These are meant for  sweet
pickles. Posted to JEWISH-FOOD digest 301  Date: Mon, 5 Aug 1996
09:24:00 +0300 (IDT)  From: rodp@iquest.net (John R. Prather)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.8mg
Potassium: 17.6mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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