Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 To 30
Firm -- unwaxed,
Free of bruises or brown
Spots
7 Or 8
But lightly -- crushed
1 t Coriander seeds
1 t Mustard seeds
1 t Black peppercorns
4 To 5
1/2 ts Crushed dried hot red
Italian peppers
3 Bay leaves
12 To 14
Seed heads, well --
Washed
1 t Dried dill seeds if there
Are no seed --
Heads
Heel of sour rye bread with
Caraway -- seeds
3 qt Water or as needed
3/4 c Kosher salt (coarse) or as
Needed
Kirby cucumbers, small, very
Cloves of garlic, unpeeled
sm Hot red peppers or
Sprigs dill, prefer with
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
