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