From uunet!asylum.gsfc.nasa.gov!chris Mon Jul 1 10:31:02 1991 >From media!uunet!asylum.gsfc.nasa.gov!chris Tue Jun 18 02:58:19 1991 Date: Mon, 17 Jun 91 11:01:41 EDT From: Chris Shenton To: media!thanatos!chris Subject: pickels From: DVORAH@AGRI.HUJI.AC.IL Newsgroups: rec.food.cooking Subject: Re: Sea urchin aka Uni Date: 16 Jun 91 17:37:35 GMT Reply-To: DVORAH@agri.huji.ac.il Organization: The Hebrew University, Jerusalem, Israel Regarding recipes and cooking: does anyone have a good dill pickle recipe, preferably one that leaves the pickles crisp (or somewhat crisp). I would really appreciate it. My aunt's trick for crispy pickles is to put fresh grape leaves in with the dill and spices. Her pickles do not have vinegar, only salt, garlic, pepper, dill, 1 dried red pepper (left in only 1 day) and grape leaves. Absolutely the best, and even better than guss's on the lower east side. (of n.y.) i have read that cherry leaves will also work. From uunet!asylum.gsfc.nasa.gov!chris Mon Jul 1 10:40:43 1991 >From media!uunet!asylum.gsfc.nasa.gov!chris Thu May 30 23:30:25 1991 Date: Tue, 30 Apr 91 10:51:37 EDT From: Chris Shenton To: media!thanatos!chris Subject: Pickle recipe Bill Salin's pickel recipe -- per 1 qt mason jar 1 1 qt mason jar (large-mouth) 6-8 pickling cucumbers (5-6") 1 clove garlic 1 Tbs pickling spice [suggested variation: substitute grape leaves] ??? whole red peppers, dried [to taste] 1 Tbs kosher salt (like sea salt) 1 stalk dill Soak cukes overnight in water. Scrub cukes, but leave skin. Sterilize jars and rubber parts by steaming for 20 minutes. Stuff cukes in jar. Add spices. Fill with tap water to within 0.5-0.75" of top (leave air gap to relieve pressure built-up from fermentation). Seal and test the seal. For one week, each day shake/stir/invert jars. After that, let them sit undisturbed. They are best in a month or two.