Title: Kosher Garlic Dill Pickles
Categories: Jewish Pickle
Yield: 1 Servings

30		Small, very firm Kirby
		Cucumbers, free of bruises
		Or brown spots
8		Cloves garlic, unpeeled but
		Lightly crushed
1	ts	Coriander seeds
1	ts	Mustard seeds
1	ts	Black peppercorns
5		Small, dried hot red peppers
		Or
1/2	ts	Crushed, dried hot red
		Italian peppers
3		Bay leaves
14		Sprigs dill, preferably with
		Seed heads, well washed
1	ts	Dried dill seeds, if the
		Dill has no seed heads
		Heel of sour rye bread with
		Caraway seeds
3	qt	Water, or as needed
3/4	c	Kosher (coarse) salt, or as
		Needed

"The following is a basic recipe that may be altered to suit varying tastes, and which should be adjusted slightly to the number of pickles being done in a particular size and shape of crock or jar. (I use a crock with a 5-quart capacity, which takes from 2 1/2 to 3 1/2 pounds of cucumbers, depending on size.) It is essential that the pickles be covered by the brine.

To accomplish this, the cucumbers to be pickled should be stood on end close together on the bottom of the crock, so they hold each other firmly in place. Even so, they may loosen and float to the top. To avoid that, place a plate or disk of wood directly in the brine, over the pickles, and weight them down, either with a clean stone or a 10-ounce glass two-thirds full of water. If it is necessary to skim the gray film off the brine's surface, replace the weight each time it is removed. The pickling receptacle should have a wide mouth so a salad or bread-and-butter plate, or similar sized disk of wood, can fit inside it. It should be made of ceramic, glass, or wood, not plastic or metal. Unwaxed Kirby cucumbers are the only type that will work for pickling.

Because of the yeast it contains, the crust of rye bread will result in a mildly fermented brine, similar to the Russian and Polish Kvass, and will give a subtle, mildly fermented flavor to the pickles.

In making these pickles, it is important that you do not used mixed pickling spices, because the cinnamon, cloves, and other sweetly aromatic spices in them will detract from the pickles' flavor. Also, it is important that you do not use iodized salt in the process, as that will leave a bitter aftertaste; if you cannot get kosher (coarse) salt, use uniodized table salt, substituting about two-thirds of the amount called for. These are fresh brine pickles, and no vinegar should be used.

Thoroughly wash a wide-mouthed bean pot, crock or glass jar. Carefully wash the cucumbers, rubbing gently with a sponge, a soft brush, or your hands to reomoves all traces of sand. Discard any with bruises. Stand the cucumbers on end around the sides and across the bottom of the crock or jar, so that they hold each other in place but not so tightly that they will crush each other. A second upright layer can be added if the jar is tall enough. To the crock add the garlic, all herbs and spices, and bread.

Mix 3 quarts of water with 3/4 cup coarse salt and stir until the salt dissolves. Pour the salt water into the crock to completely cover the pickles. The brine should overflow so you can be sure no air pockets remain. If it does not, place the crock under the faucet and let water run in slowly until it does overflow. You may wash out a few spices in the process, but that will not be critical.

Place the jar on a stain-proof surface in a cool place, but not in the refrigerator. A temperature between 65 and 70 degrees is just right. Place a dish or wooden disk directly over the pickles, in the brine, and top with a weight as described [above]. Cover the crock loosely with a dish towl or a double thickness of cheesecloth.

check the pickles every 24 hours and remove any white or gray foam that has risen to the surface; this will prevent rotting. Shake the crock slightly to distribute spices and be sure to re-weight. Add salt or other seasonings if the brine seems bland. The pickles will be half sour in about 4 to 5 days, and very sour in about 10 days. When they have reached the degree of sourness you like, they can be stored in the refrigerator in tightly closed jars. Pour some strained brine into the jars to cover the pickles. They will keep for about 5 weeks, assuming they have not been eaten long before.

Source: From My Mother's Kitchen...Recipes & Reminiscences... Author: Mimi Sheraton Publisher: Harper Collins

PICKLED GREEN TOMATOES

Small, hard, unripe green tomatoes can be prepared exactly as the cucumbers above. Pleace them in the crock, bottoms down. If the tomatoes are thick-skinned, it may be necessary to prick their surface in several places with a fine needle, so the solution will penetrate. It is very important that the tomatoes be small (about the size of Italian plum tomatoes), very hard and dark bright green." From: Tosher@bellatlantic.Net Date: 15 May 97 Jewish-Food List Ä

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