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Kosher, polkish dill pickles
tccox
Member Posts: 7,379 ✭✭
What are the best? I like them small and crisp. Just got a container of mt olive kosher dill petites and they are great. Have also eaten the Polish dills but it has been awhile back. I like the tiny, maybe 2 inches, very crisp and sort of spicey.
Can anyone point me to a very good recipie to can either one. Maybe I can make it out the door before the Rabbi catches me or just maybe he will give me some pointers. I usually like the dills but other times, I like the little sweet crisp gerkins.
I have found several on the internet but was wonderking if any of you normal peole have reci[pies you use all the time with good resu;ts. I will not be ;putting up overa pint at one time. All help appreciated. T
Can anyone point me to a very good recipie to can either one. Maybe I can make it out the door before the Rabbi catches me or just maybe he will give me some pointers. I usually like the dills but other times, I like the little sweet crisp gerkins.
I have found several on the internet but was wonderking if any of you normal peole have reci[pies you use all the time with good resu;ts. I will not be ;putting up overa pint at one time. All help appreciated. T
Comments
One of the other names for those little gherkins is cornichon. Here's a recipe for the little cornichons but it's not kosher...
Cornichon-Style Pickles
From Country Living
This recipe has been tested by Country Living
Cornichons -- French for "gherkins" -- are tart pickles made from tiny gherkin cucumbers. Finding these cucumbers can prove difficult, so we created an equally tasty and petite alternative by slicing the smallest available pickling cucumbers into thin spears. Store either in vacuum-sealed Mason jars or packed in glass-topped jars and refrigerated.
Ingredients:
2 pound(s) small pickling cucumbers, cut into 1/2-inch spears
1/2 cup(s) kosher salt
2 cup(s) white distilled vinegar (5% acidity)
1 clove(s) garlic, halved
1 tablespoon(s) onion, chopped
1/2 tablespoon(s) peppercorns
2 whole(s) cloves
2 bay leaves
* You can also add other aromatics such as: sprig of thyme and tarragon, dried chili pepper, oak or grape leaf.
DIRECTIONS:
1. Prepare the cucumbers: In a large nonreactive bowl, toss cucumbers with 1/4 cup plus 2 tablespoons salt. Transfer to a cheesecloth-lined colander and let drain for 2 hours. Rinse cucumbers thoroughly with cold water and set aside.
2. Process the pickles: Combine vinegar, 2 cups water, and remaining salt in a small saucepan over high heat and bring to a boil; reduce heat to medium and set aside. Sterilize two 1-pint jars and keep hot. Divide the garlic, onion, peppercorns, cloves, and bay leaves between the jars. Add the cucumbers up to 1/2 inch from the top of each jar. Pour the hot vinegar mixture over the cucumbers, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method (see Related Links) for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place at least 3 weeks before opening. Will keep for up to 1 year. Thoroughly cooled, unprocessed pickles will keep refrigerated for up to 1 month.
Best.
No, unfortunately I never make large enough batches to last the year, too many other things to get done.
Two other things I thought of when I was trying to get some sleep:
Look for or I can supply you with a recipe for Dilly Beans. This is a way to use green beans in a pickling/spice mixture that you can also add a touch of heat to. I use a little red pepper flake or you could use one of those tiny Thai peppers. These things are like potato chips, I can eat a small jar in one sitting.
Another fun pickling-type food is an old Armenian preparation named Toorshi. There are several variations but all of them involve many of the firm vegetables that we get from the garden. Once you start a batch in the refrigerator, you can add to it as you go along. Just be sure to let the new adds develop some flavor before devouring it. It's easier to start two batches and alternate. I've eaten Toorshi with breakfast, lunch and supper.
Best.
Former Member U.S. Navy Shooting Team
Former NSSA All American
Navy Distinguished Pistol Shot
MO, CT, VA.
Any thought?
That's not unusual. The farm I grew upon had artesian wells and no one in the family can duplicate the recipes that my Grandmother made and wrote down. The only thing we all agree on is that the water was from the artesian wells.
Best.