RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Pickles, Sweet, Martha Meisel's - pareve
Some encounters seem to be especially fortuitous. I ran into Phyllis Glazer today (in a health-food store, appropriately, for those who know who she is), whom I hadn't seen in some time, and we exchanged phone numbers. When I opened the Jerusalem Post magazine section, upon returning home, I found the following in one of her columns. Absurdly , Phyllis doesn't have a private email account, so she gladly gave me her permission to post this to the group. Martha Meisels, a wonderful and bright person who was the consumer-affairs columnist for the Jerusalem Post and Maariv (Hebrew daily), died at an entirely too-young age two years ago. BTW, Phyllis has a new cookbook coming out in a few months in Hebrew. Her expertise is in healthful foods and cooking, and she has done some wonderful research on foods of the bible. Some of this can be sampled at http://www.ariga.com From the "Feedback" column, Jerusalem Post Magazine, September 12, 1997: "_In the June 30, 1978, issue of The Jerusalem Post, Martha Meisels gave a terrific recipe for sweet pickles. Although it is not a relish, it is a favorite side dish in our family, and you can use misshapen cucumbers." --Bracha Rothner, Modi'in In loving memory of my colleague, I reprint her recipe. Sweet Pickles ~~~~~~~~~~~~~~~ 1-1/2 kg cucumbers [about 3 lb.] 4 large onions salt as needed 1-1/2 cups sugar 1-1/2 cups white vinegar 1 heaping tsp turmeric 6 cloves 4 whole allspice a few large cinnamon sticks 30 gr [1 oz.] whole mustard seeds Slice cucumbers into thin circles. Slice onions into thin discs. Place in alternating layers in a colander, generously salting each layer. Let sit 3 hours, rinse and drain. In a pot, mix sugar, vinegar, turmeric, cloves, allspice, cinnamon sticks and mustard seeds. (A few dry chili peppers also may be added.) Bring to a boil, reduce heat and stir in cucumbers and onions. Simmer 3 minutes, transfer to a large glass jar and cool. Refrigerate and let sit overnight before using. Store in the refrigerator. -- Phyllis Glazer
