RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Pickles, Dill (2) - pareve
In article <356E496C.84B66045@accessone.com>, Wynn says... > >I would love to have a great kosher dill pickle recipe...you know one >that comes from a great kosher deli in NYC, or even Cleveland?!?!?! Here is a recipe which I think is promising, followed by how I make them. Eeghirkis (Kosher-style Dill Pickles) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is from "Memoirs and Menus-The Confessions Of A Culinary Snob," by Georges Spunt. 24-36 small, not too ripe, cucumbers 3 bay leaves, crumbled 6 cloves of garlic 6 whole peppercorns, bruised 6 sprigs of dill -- or -- 2 Tbsp dill weed and 1 Tbsp dill seed 6 Tbsp coarse salt 9 cups boiling water Scrub the cucumbers. Place them in a large bowl or crock. Scatter the bay leaves, garlic, whole black peppercorns, and dill among the cucumbers. Sprinkle all over with salt. Pour boiling water on top of the cucumbers. Remove any scum as it appears. Put a plate on top, weighted with a brick (this is to keep the cucumbers in the brine). Cover with a cloth and store in a dark place for a week in warm weather or for 10 days in cool. This simple recipe makes the real Jewish dill pickle -- no vinegar, no sugar, and no packaged pickling spice. ~~~~~~~~ This method is from my Polish-Jewish uncle, so it's gotta be good. ;-) I use a three-gallon jar, which takes about: 5 pounds of small cucumbers 1 teaspoon table salt per cup of boiled water 7-12 cloves of garlic 1/4 cup vinegar (optional)* several sprigs of fresh dillweed (about 1/2 cup, packed) Scrub the cucumbers. Pack them snugly in the jar/crock, interspersing the garlic cloves. Pour in the salted water, leaving a few inches headroom. Add the vinegar. Top with the dillweed. Cover. Set on a large plate, to catch spillage (which is likely when fermentation starts) in a warm or sunny spot. During warm weather, these can be at the half-sour stage within as few as three days. When they reach the level of flavor you're seeking, refrigerate. *(For a smaller jar/crock, use a few tablespoonsful of vinegar.) Since I like a more developed level of garlic flavor, I usually let them stand for about 10 days before declaring them ready. (But the regular tasting to check the development is a major perk in preparing them.) Enjoy! (Let me know how they turn out.) Ruth
