Text 4411, 74 rader
Skriven 2013-09-08 06:45:16 av Dave Drum (1:261/38)
Ärende: Chile 3914
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kamala's Kosher Garlic-Dill Pickles
 Categories: Squash, Chilies, Preseving
      Yield: 12 servings

      1    Case of pickling cucumbers
     15 c  Water
  1 1/2 c  Kosher salt
           Pickling spice mixture
      3    Heads of garlic; in cloves,
           - peeled *
           Dried red chilies; in
           - pieces
      1 bn (HUGE) fresh dill; both weed
           - + seeds

  Lots of quart jars for preserving, with rubber rings and covers

  * allow about 3 cloves per jar

  Chronicle contributor Marlena Spieler says her friend
  Kamala adds fresh jalapeno peppers to her pickles and a
  bit less garlic. I add dried red chile and a bit more
  garlic. The difference is subtle, but with pickles, they
  just gotta taste like your childhood.

  Wash the cucumbers; scrub them clean to remove all
  bacteria that has accumulated from the handling and
  fields. As each cucumber is scrubbed clean, drop it into a
  bowl of ice water.

  Boil the jars, rubber rings and covers, or run them
  through the dishwasher to sterilize them. Let cool.

  Mix the water with the salt and stir well to combine. The
  salt will dissolve, though a bit slowly and have a
  tendency to settle at the bottom. You will need to stir
  this brine every so often before ladling it into the jars
  of cucumbers and spices.

  Line up the jars, and into each one place a teaspoon of
  the pickling spice, then about 2 garlic cloves, then a
  small piece of dried chile.

  Fill the jars with as many cucumbers as can fit firmly
  into them. Ladle in as much of the brine as will fit,
  allowing space at the top of each jar to place a clove of
  garlic and a big sprig of fresh dill. Finish topping up
  the jars with enough brine to reach the top and cover the
  garlic and dill. Seal tightly. Set aside in a cool (not
  cold) place out of direct sunlight.

  For the first week, tighten the lids each day as they will
  loosen with the gases and pickling.

  In two to three weeks the pickles are green new dills. The
  longer they stay in jars unopened (2-3 months) the more
  pickled they become.

  Once opened, store them in the refrigerator.

  URL: http://sfgate.com

  MM Format by Dave Drum - 01 August 2013

  Uncle Dirty Dave's Archives

MMMMM

... A converted cannibal is one who, on Friday, eats only fishermen. E. Lotney

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 * Origin: Prism bbs (1:261/38)