| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Pickles |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ga |
Quartered cukes |
|
|
Peppers to taste (I got hot wax; jalas, habs, and a couple poblanos in there) |
| 1 |
|
Loaf "Jewish" rye bread |
| 1 |
|
Big dill plant (about 3/4 ounce of fresh dill leaf) |
| 1 |
|
Head of garlic |
|
|
Water |
|
|
Canning salt |
|
|
Pickle spice (optional–very optional) |
INSTRUCTIONS
From: danceswithcarp <dcombs@kiva.net>
Date: Mon, 12 Aug 1996 22:39:27 -0500 (EST)
YIKES! Someone just told me that pickling destroys vitamins. The person
who alarmed me didn't know if the destruction was limited to hot pickling
(canning) or also included cold pickle recipes.
I've gone with 10% brine in the 3-gallon crock this summer because A:) salt
doesn't affect me except to make me hold water and B:) I like crisp
pickles, be they cucumbers or peppers and I haven't found a crisp alum
recipe that wirks yet.
Not to mention I just loaded up a 2 gallon crock with peppers and cucumbers
for "Quick Dill Jewish Peppers" (that was what was written on the recipe
card my friend's ma' gave me--they could ultimately be agnostic pickles as
far as I know.)
Cover the bottom of a 2 gallon crock with about a 1 inch (4cm) layer of
slices of rye bread.
Pack the crock with the cucumbers and pepper slices, weaving the fresh dill
leaves into the mix, add garlic slices as to taste and pickle spices if
necessary; I like mustard seed)
Put another 1 inch layer of the rye bread across the top of the sliced
peppers and cukes.
Pour hot water, salted to _taste_ only (slightly steaming, but not near
boiling--it'll kill the yeast as will too much salt), over the mix until
the top-bread is slightly submerged.
Cover with a cloth and let stand and ferment for 7-10 days at room temps.
Eat pickles. They are delish (almost a Clausen, but not quite. Anyone got
a Clausen recipe?)......Friends have used this amount of dill on smaller
lots to no ill effect; play around.
BUT......this is not a long term storage method. these pickles need
refigerated and eaten. They have almost *NO* acid for canning.
However, I don't know about their vitamin situation or how long they will
stay good in a refegerator.
Anyone got any idears on this, brine, or hot-canning as to vitamin levels?
CHILE-HEADS DIGEST V3 #072
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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