Title: Kosher Salt Dill Pickles (Sam Lefkowitz) Mcf
Categories: Pickle Jewish
Yield: 1 Servings

	2 l	b Small cucumbers -- blanched
:		refreshed
	2 o	z Dry dill stems and flower --
:		heads; bruised
	6 e	a Cloves garlic -- peeled and
1	te	aspoon Black peppercorns
	1	teaspoon Allspice
	1	teaspoon Mustard seeds

5 Bay leaves Water Salt 4 each Small dried hot chiles (to -- taste) Vine leaves

This recipe came from Sam Lefkowitz so it is his narrative that you will be reading here.

My Mother, a superb pickler, maintains that the crunchiness and good green color of pickled cucumbers are acheived 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. pickling salt for each 2 cups water. 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.

NOTE: Jewish Inns used to specialize in pickled vegetables and preserves. many housewices in the SHTETL and ghettos 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.

Recipe from"In Search of Plenty, A History of Jewish Food Published By: Kyle Cathie Ltd. Written by: Oded Schwartz Submitted by Sam Lefkowitz typed into MM format by Mary Riemerman Leave in a warm place to ferment. Skim as needed during the fermentation period. When bubbles disappear, the pickles are ready to use; this can take up to two weeks or in a warm sunny place it can take as little as 4 or 5 days. When fermentation stops, keep the pickles in a dark, cool place or refrigerate.

Recipe By :

From: Mary Riemerman Date: 08-27-97 (17:57) The Pine Tree Bbs (222) Cooking(F)

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