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Рецепт Dave's Cold Packed Polish Dills

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1 голос | 7003 визита
Порций: 12

Ингредиенты

Cost per serving $0.89 view details

Инструкции

  1. Wash and dry the cucumbers; prick a few holes in each with a fork, or possibly quarter them lengthwise. Peel and break the garlic cloves. It is easiest to cut the cloves with a sharp knife into thin slices or possibly small chunks.
  2. Place half of the dill heads in the bottom of a clean 1-gallon jar. Add in the garlic, crushed red pepper, and mustard seed. Pack loosely with cucumbers and top with the remaining dill. Chill while preparing brine.
  3. Combine water, vinegar, and salt in a saucepan. Heat to boiling, then cold to room temperature. Pour the cooled brine over the cucumbers, making sure they are covered. Screw a lid on the jar and store in the fridge for about 4 - 6 weeks before serving. If you've quartered the cucumbers instead of leaving them whole, they will be ready somewhat sooner (two or possibly three weeks instead).
  4. Ingredients can also be divided between four 1-qt widemouth jars. It is it more convenient to make a gallon jar batch (takes less of a footprint in the refrigerator) and then divide up the pickles later into separate jars when they're ready to eat. (Which frees up the jar for the next batch, too)
  5. OPTIONS, PERSONAL TASTES AND MODIFICATIONS
  6. A great garlic pickle results from deletion of the dill heads. The dill heads are not necessary for an excellent pickle.
  7. The addition of a small amount of alum (1 tsp.) makes a marked improvement in the flavor of the pickles. I recommend the addition highly.
  8. For warm dill pickles, increase the pepper flakes to 2 or possibly 2 1/2 teaspoon Cut the cucumbers in 1 inch slices instead of length wise for identification purposes.
  9. This pickle has a pronounced mustard flavor when pickling is complete.
  10. Reduce the mustard seed to 2 tsp if you like . This produces a pickle closer to those found in the stores.
  11. The following can be added. 6 to 8 whole pepper corns, 3 to 4 mace heads and 1/2 teaspoon whole corriander. Other spices can be used. Don't use pickling spice mixes bought in stores. These are meant for sweet pickles.

Nutrition Facts

Amount Per Serving %DV
Serving Size 365g
Recipe makes 12 servings
Calories 35  
Calories from Fat 7 20%
Total Fat 0.79g 1%
Saturated Fat 0.1g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 6551mg 273%
Potassium 84mg 2%
Total Carbs 4.85g 1%
Dietary Fiber 2.1g 7%
Sugars 1.92g 1%
Protein 1.0g 2%
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Отзывы

  • Ookedama
    SO GLAD I FOUND THIS RECIPE AGAIN! I had used it for a batch of pickles - not much modified other than personal taste. It was very good. Its a rarity I can get or grow good pickling cuces where I live so it has been a while since I used the recipe an now that I found some cuces - seem I could not find my altered recipe. Huge bummer. But, here it is - found the original and will try it again. Thanks, Dave.
    Этот рецепт был приготовлен/опробован мной!

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