Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jewish inns used to Income Being frugal, they
Specialize in pickled Did not throw
Vegetables and preserves. Away the pickling juice but
Many houswives in the SHTETL Used it to flavor and sour
And ghettoes also made Many dishes,
Pickle and jams Especially soups.
To supplement the family

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.

2 lb Small Cucumbers (1kg); blanched and refreshed 2 oz Dry Dill
Stems and Flower Heads (50g); bruised 5-6 ea Fat Cloves Garlic;
peeled; quartered 1 ts EACH: Black Peppercorns, Allspice and Mustard
Seeds 4-5 ea Bay Leaves x Water x Salt 3-4 ea Small Hot Chillies (to
taste) x Vine Leaves

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
From: Sam Lefkowitz Date: 03-29-95 (18) (E)Homecooki

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