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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