How To make Salt Dill Pickles
2 lb Small Cucumbers (1kg);
-blanched and refreshed 2 oz Dry Dill Stems and Flower
-Heads (50g); bruised 5 To 6 ea Fat Cloves Garlic;
-peeled; quartered 1 ts EACH: Black Peppercorns,
-Allspice and Mustard Seeds 4 To 5 ea Bay Leaves
X Water X Salt 3 To 4 ea Small Hot Chillies
-(to taste) X Vine Leaves ................................................................... Jewish inns used to specialize in pickled vegetables and preserves. Many houswives in the SHTETL and ghettoes also made pickle and jams to supplement the family income. Being frugal, they did not throw away the pickling juice but used it to flavor and sour many dishes, especially soups. ................................................................... SALT DILL PICKLES My mother, a superb pickler, maintains that the crunchiness and good green color of pickled cucumbers are achieved by first pouring boiling water over the cucumbers, blanching them for a few seconds and then refreshing them immediately with cold water. Wash and blanch the cucumbers. Refresh and arrange in a crock or a large glass jar in layers, interspacing them with dill, garlic and spices. Pour cold water, to cover, over the cucumbers in the crock. Pour out the water into a measuring jug. Salt with 1 tb (30g/1oz) salt for each 2 cups water (500ml/1pint). Dissolve the salt well in the measured water and pour over the cucumbers. Place vine leaves on top, then fit a heavy plate or wooden cover inside the crock and place a weight on to hold the cucumbers submerged. Leave in a warmplace to ferment. Skim as needed during the fermentation period. When bubbles disappear, the pickles are ready use; this can take up to 2 weeks or in a warm, sunny place it can take as little as 4-5 days. When fermentation stops, keep the pickles in a dark, cool place or refrigerate. From: In Search Of Plenty: A History Of Jewish Food Published By: Kyle Cathie Ltd. Written By: Oded Schwartz Written By: Oded Schwartz Submitted By Z@FYBITS.COM On FRI, 23 JUN 1995 095450 GMT
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Salt-Free Pickle Recipe | WEIGHT LOSS WEDNESDAY - EPISODE 180
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I call these Quickles because they are so quick and easy to make. Just use your favorite veggie and favorite vinegar. I like to use CaliforniaBalsamic.com in either Ruby Red Onion or Dill Mustard Seed. But you really can use any vinegar that you love. When marinating hard veggies like carrots or cauliflower, you may want to blanch them first.
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Make garlic dill pickles ONE JAR AT A TIME!
???????? “ONE JAR AT A TIME” DILL REFRIGERATOR PICKLES!
The perfect solution of you’ve got just a trickle of cucumbers coming in… enough for one jar.
No heating the brine— the pickles are made directly in the jar and couldn’t be quicker or easier!
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How to Make the Best Homemade Salt Free Crunchy Dill Pickles | Easy Recipe
This video goes over how to make delicious and crunchy dill pickles from fresh cucumbers that are salt free and easy to make. Whether you are trying to save some food from your garden or just trying to find a salt free pickle alternative, this recipe is a winner!
Side note: I know some people will not like the idea of calcium chloride in the recipe, however we feel for us it is fine. There really is a minute amount in a single jar and it helps keep the pickles crispy. The benefit of having the no sodium pickle is more important to us than the trace amount of calcium chloride. The decision is yours :)
Pint Jars:
Pickle Crisp:
Canning Tongs:
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Delicious pickles in 24 hours ???? #pickles #lifehacks #cooking
Kosher Dill Pickles - How to Make Kosher Dill Pickles from Scratch
Want to learn how to make great kosher dill pickles? This kosher dill pickles recipe will show you how to make kosher dill pickles from scratch. These NY deli style pickles are super easy to make, just takes a little patience. Yum!
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