| Hi,
There are 2 ways that I know of.
The first one,and the easier goes like this:
1 kg vegetables (carrots,green pepper,tiny egg-plants,cucumbers
etc.)
1 garlic,peeled,sliced.
1 lemon,sliced.
parsley
thorn.
about 4-5 cups of water-boiled,mixed with 4-5 tablespoons of salt.
large (very large..) jar.
Put vegies,garlic,parsley.thorn vegies,garlic........
pour water+salt,stuff the lemmon in between,close and let still
for 4-6 days.
The second one goes like this:
1 kg vegetables (same as above but you can add cauliflower and cabbage)
6 hot peppers
put the vegies and the pepper in a large pot,cover with water,add
crocus and baharat (an oriental spice).Boil for 1 minute,let cool
and put in a jar.let still for 1-2 days.
|
| I'm looking for any good recipes for pickles, i.e., bread-&-butter,
dill, etc. I would like refrigerator (vs. canned) recipes. A visit to
my garden last night told me I need to think fast!
Thanx in advance,
Deb
|
| This recipe comes from the "Favorite Recipes" cookbook published by the
Felician Sisters in Enfield, CT. I've never tried it - if you do, let
us know how they come out.
BREAD & BUTTER PICKLES
1 gallon cucumbers sliced with skins
8 small onions sliced in rings
2 green peppers, sliced
1/2 cup canning salt
Place in a large container, cover with salt and mix. Place on top of
these, a large amount of ice cubes. Let stand 3 hours or overnight.
Drain when ready to use.
SYRUP:
5 cups sugar
1 1/2 tsps turmeric
1/2 tsp ground cloves
5 cups white vinegar
2 tspns mustard seed
1 tsp celery seed
Heat until well blended. Add well-drained cucumbers. Stir well and
cook until they change color. Do not boil. Keep the heat low. Fill
hot jars with cucumbers and syrup. Seal at once.
(For a variation, 2 red peppers can be added for color).
|
| Here's one, also from the "Favorite Recipes" cookbook, for dills - made
the Polish way.
DILL PICKLES
,
(KISZONE OGORKI)
Choose small or medium size fresh cucumbers
1 gallon jug
2 1/2 quarts water (boiled and cooled)
2 1/2 tbls coarse pickling salt
1 slice rye bread
dill
garlic to your taste
1/2 tspn pickling spices
Boil water and cool. Put sprig of dill on bottom of gallon jug and
arrange cucumbers. Add another sprig of dill and another layer of
cukes. Add garlic, spices, the rye bread and another sprig of dill.
Cover with the cooled water. Cover lightly. Put in warm place. Ready
to eat in 4 or 5 days depending on weather. Seal tight and keep in
refrigerator.
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| The Kiszone Ogorki (polish pickles) are more of a half-sour
pickle than the real dilly pickle taste. You also don't have
to wait 4 or 5 days to try them. My Mom and I prefer them after
about a day or 2 while they are still really crunchy and don't
have a strong garlicy/pickled taste but my Dad likes them a little
bit less crunchy with a good, solid flavor. Once they reach the taste
that you like, put them in the refrigerator and this will stop
(or at least slow down) the pickling process. The best part is testing
them each day (or a couple of times a day) to see if they are "ready"
yet. :^)
Diane
|