Pickles
Authentic No-Vinegar, Kosher-Style Dill Pickles (Denise)
24-36 small cucumbers, not too ripe
3 bay leaves, crumbled
6 garlic cloves
6 whole peppercorns, bruised
6 dill springs OR 2 tablespoons dill weed and 1 tablespoon dill seed
6 tablespoons coarse salt
9 cups boiling water
Scrub the cucumbers. Place them in a large bowl or
crock. Scatter the bay leaves, garlic, 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 of the cucumbers; weighted if possible to
ensure that cucumbers stay in the brine without floating. Cover with cloth
and store in a dark place for a week in warm weather, or 10 days in cool
weather. Refrigerate when done.
Half-Sour Pickles (Denise)
5 lbs cucumbers
1 teaspoon salt per cup of water
7-12 cloves of garlic
fresh dill weed
Combine cucumbers and garlic. Pour salt water over,
leaving a few inches of headroom. Top with dill. Cover pickles the
pickles so they do not float. Set crock pot on a large plate to catch
fermentation spillage. Put in sun/warm area. Refrigerate when done
in approximately 10 days (or less).
Profoundly Perfect Pickle Pieces (Mitch)
I took a half-gallon pitcher and filled it half way with water.
I placed three giant cloves of Elephant garlic (sliced) into the water
along with two tablespoons of crushed black peppercorns
(use the flat side of a big knife handle)
a large amount of fresh dill fronds chopped up
Kosher salt, a handful of cilantro leaves
and several bay leaves.
I stirred them all together well, then added
sliced cucumber, sliced zucchini, and sliced yellow onions
to the mix until the pitcher was full.
Lastly, I added a good amount of Sour Salt and stirred it all thoroughly.
I let it stand at room temperature overnight
(at least12 hours-this starts the pickling process),
then I refrigerated it.
It was ready in 4 days, and it was scrumptious in the extreme.
I even use it as a garnish on top of my salads.
You can also use green tomato chunks
but they take a bit longer to sour, so let them sit out a bit more.
Voila! Ooh you're going to be so happy!
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