Kosher Dill Pickles...
Harry Shin
I don't know if this can be called "cuisine", but I am in search of the
definitive New York Deli Kosher Dill Pickle recipe. My quest was
initiated when I used to go to Stamford, Connecticut on business. Often,
they would send out for sandwiches for a working lunch. Anyway, the
pickles which accompanied the sandwiches were these big, delicious dill
pickles, of which I have never experienced an equal.
This last summer, determined to make my own killer pickles, I grew
pickling cucumbers, bought a 3 gallon ceramic crock pot, and used a recipe
from a Jewish cookbook. My total investment, not including time, is
probably $50.00. The resulting pickles are just barely edible, being
hollow, rubbery, too salty, and generally pretty bad. :-(
Any suggestions/recipes/spiritual guidance would be sincerely appreciated.
Harry Shin
Brian Mailman
Rubbery and hollow--you used old cukes. This is what I find works for
me:
DILL SOURS
3 to 4 pounds pickling cucumbers 6 cloves garlic, halved
1/2 bunch fresh dill 3-5 dried chile peppers
Two pieces of rye bread 4 tbsp. kosher/pickling salt
Rinse cucumbers. Put the dill, along with spices and peppers (if
used) into the jar.
Stand cucumbers into the jar, sprinkling garlics and salt among
them.
Cover jar with rye toast, and add boiling water to cover.
Let stand in a warm place [NOTE: Out of direct sunlight] for a
week. You may wish to taste pickles after 3-4 days. If you're
not on a low-sodium diet (and you're not if you're making
these!), the juice makes a refreshing tonic. Don't worry if the
garlic turns blue. It does that sometimes.
B/
Jeffrey A. Freedman
Harry Shin wrote:
> The resulting pickles are just barely edible, being
> hollow, rubbery, too salty, and generally pretty bad. :-(
Harry: below you will find a recipe I have used successfully
for years. It's my Mom's creation.
Hollow pickles are caused by "variables in watering your crop"
according to our local pickle stand. Our pickles came out about
75% crunchy - 25% mushy; even with the alum. We had an unusually
wet growing season which does account for the poor yield.
Other pickle recipes may be found on the jewish-food recipe archives
at http://www.eskimo.com/~jefffree/recipes/
Hope this helps ...
Dill Pickles
Source: Evelyn Freedman
Recipe is per quart jar. Can be quadrupled for gallons.
1-1/2 tsp. pickling spices (heaping)
1 T. plain salt - not iodized
2 cloves garlic
1 (or more) sprigs dill
1 pinch alum - for lasting firmness and color
pickling cucumbers to fill jar
water to fill jar
Put spice on bottom of jar with salt and garlic. Pack pickles into
jar. More garlic (1-2 cloves) may be added to taste. Continue to
layer pickles. Cover with cold water. Seal jar.
Should start to ferment (bubble) in 3-4 days. Keep in cool location
until ready to refrigerate.
While Mom's time-tested recipe is great, I tried some variations
with good success. For a spicy-hotter pickle, add a tablespoon of
crushed chili peppers. I also added twice the garlic and dill as the
recipe calls for with outstanding results. (Sorry Mom!)
I understand a grape leaf can be substituted for the alum; although
I have not tried it.
Finally, try to find good quality pickling cukes. A big change in
irrigation patterns (lots of rain or poor irrigation) will cause the
center of the pickles to have a large cavity. The pickle should be
firm and crunchy throughout. Nothing worse than biting into a mushy
pickle.
---------------------------------------------------------------------
Jeffrey A. Freedman jeff...@eskimo.com
University Place, Washington K7JF
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R&A Gordon
On 26 Sep 1997 18:43:52 GMT, sh...@slac.stanford.edu (Harry Shin)
wrote:
>I don't know if this can be called "cuisine", but I am in search of the
>definitive New York Deli Kosher Dill Pickle recipe. My quest was
>initiated when I used to go to Stamford, Connecticut on business. Often,
>they would send out for sandwiches for a working lunch. Anyway, the
>pickles which accompanied the sandwiches were these big, delicious dill
>pickles, of which I have never experienced an equal.
>
>This last summer, determined to make my own killer pickles, I grew
>pickling cucumbers, bought a 3 gallon ceramic crock pot, and used a recipe
>from a Jewish cookbook. My total investment, not including time, is
>probably $50.00. The resulting pickles are just barely edible, being
>hollow, rubbery, too salty, and generally pretty bad. :-(
>
>Any suggestions/recipes/spiritual guidance would be sincerely appreciated.
>
>Harry Shin
>
I tried to get to you through your e-mail, but could not get
through. Here is my receipe for barrel pickles as given to me by my
mother.
To a gallon of water add apprx. 1/2 cup salt or to
taste
Fill jar with cucs. within 1 inch from top
Add one whole garlic peeled
Add pickling spices apprx 1/4 to 1/2 cup to taste
Put a piece of jewish rye bread on top
Do not cover
Put in a dark cool place for apprx 3 days until you see the
water turns cloudy.
Then put on a counter or any place with normal light taste
and when they are pickled the way you like half-sour or sour put in
refrig.
Have been making them for years.
Hope you enjoy them