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                           SALT DILL PICKLES

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Side dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            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

 .......................................................
 ........... 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
 [email protected]  On   FRI, 23 JUN 1995 095450 GMT



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