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Ингредиенты
- 2 lb Small Cucumbers (1kg), blanched and refreshed
- 2 ounce Dry Dill Stems and Flower Heads (50g), bruised
- 5 x To 6 ea Fat Cloves Garlic, peeled, quartered
- 1 tsp EACH: Black Peppercorns, Allspice and Mustard Seeds
- 4 x To 5 ea Bay Leaves
- Â Â X Water
- Â Â X Salt
- 3 x To 4 ea Small Warm Chillies (to taste)
- Â Â X Vine Leaves
Инструкции
- ....................................................... ........... 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 which 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 cool water.
- Wash and blanch the cucumbers. Refresh and arrange in a crock or possibly a large glass jar in layers, interspacing them with dill, garlic and spices. Pour cool 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 c. 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 possibly 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 possibly in a hot, sunny place it can take as little as 4-5 days. When fermentation stops, keep the pickles in a dark, cold place or possibly chill.
- Cathie Ltd. Written By: Oded Schwartz Written By: Oded Schwartz Submitted
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 16 | |
| Calories from Fat 2 | 13% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 159mg | 5% |
| Total Carbs 2.88g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.53g | 1% |
| Protein 0.75g | 1% |
