INGREDIENTS

INSTRUCTIONS

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 Posted to  MM-Recipes Digest V3 #294  Date: Sun, 27 Oct
1996 00:25:14 -0400  From: BobbieB1@aol.com

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