| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Side dish, Pickles |
6 |
Servings |
INGREDIENTS
| 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 |
ts |
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 |
INSTRUCTIONS
....................................................... ........... 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 Z@FYBITS.COM On FRI, 23 JUN 1995 095450 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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