INGREDIENTS

INSTRUCTIONS

"In Russia 'semi-pickled' cucumbers, made at the end of the summer,
kept in brine for three to four days, are particularly popular. In
addition to dill, which is the all important flavour, the container  ~-
usually an earthenware crock -- is often lined with oak,  blackcurrant
or cherry leaves. In Israel vine leaves are used for  this purpose."
Line three 2-lb (1 kg) jars with a few washed and dried blackcurrant
or cherry leaves.  Wash cucumbers, dry, and pack into jars in layers,
putting them in  vertically and fitting them in tightly. Sprinkle each
layer with  peppercorns and slip a couple of garlic cloves, a bay leaf,
and a red  chili between the layers. Insert a couple of good dill
stalks in each  jar.  Bring water to the boil with salt, allow this
brine solution to cool,  and pour over cucumbers. There should be
enough bring to come to  about 1 inch above the cucumbers.  Cover with
a well-fitting lid, if necessary put a weight on top. The  cucumbers
must not be allowed to float up -- hence the weight. But  you must also
make sure that the lid and weight, or whatever you use  for cover, does
not press directly on the cucumbers, as this may  cause bruising.
Leave in a cool dry place until ready, which can be from one to three
weeks, dependent on climate. Should there be any evaporation of the
liquid, make up more brine and top up. Allow six tablespoons coarse
salt per quart of water for the brine solution.  If you like the taste
of vinegar in your dill pickles, add two  tablespoons of vinegar to 1
quart of bring solution and bring to the  boil together. Then cool and
use as described.  Source: "The International Jewish Cookbook" by Nina
Froud  Posted to MM-Recipes Digest V4 #101 by Linda Place
<placel@worldnet.att.net> on Apr 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2359.6mg
Potassium: 4.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g