How To make Kosher Garlic Dill Pickles Or Pickled Tomatoe

24 To 30
Firm

unwaxed, Free of bruises or brown Spots 7 Or 8
But lightly :

crushed 1 t Coriander seeds
1 t Mustard seeds
1 t Black peppercorns
4 To 5
1/2 ts Crushed dried hot red
Italian peppers 3 Bay leaves
12 To 14
Seed heads, well

Washed 1 t Dried dill seeds if there
Are no seed :

Heads Heel of sour rye bread with Caraway -- seeds 3 qt Water or as needed
3/4 c Kosher salt (coarse) or as
Needed Kirby cucumbers, small, very Cloves of garlic, unpeeled sm Hot red peppers or Sprigs dill, prefer with
This will be based to the usage of a 5 quart crock. Ingredients to be adjusted according to size vessal and number of pickles. A gallon jar could be used but, again, adjust ingredients. 2 1/2 to 3 1/2 lbs. cukes should be used, depending on size. It is essential that the pickles be covered by the brine. To accomplish this, the pickles used should be stood on end close together on the bottom of the crock, so that they hold each other firmly in place. even so they could loosen and float to the top. To avoid that, place a plate of a disk of wood directly in the brine, over the pickles, and weigh them down, either with a clean stone or a 10 oz. glass 2/3 full of water. If it is necessary to skim the grey film off the brines surface, replace the weight each time it's been removed. The pickling receptacle should have a wide mouth so a small plate or wooden disk , can fit inside. It must be ceramic, glass or wood; no metal or plastic. Because of the yeast it contains the rye crust will result in a mildly fermented brine, similar to the Russian or Polish kvass, and will give a subtle, mildly fermented flavor to the pickles. In making these pickles it is essential not to use mixed pickling spices, because the cinnamon, cloves and other sweet spices will detract from the flavor. No iodized salt (bitter taste). These are fresh brine pickles and no vinegar is to be used. Thoroughly wash a wide-mouth bean pot, crock or glass jar. Carefully wash the cucumbers, rubbiing gently with a sponge, a soft brush or your hands to remove all traces of sand. Discard any with brusies. Stand them in the bottom so that they hold each other up but not so tightly as to bruise them. A second layer can be added if the jar is tall enough. To the crock add the garlic, all herbs and spices and bread. Mix 3 qts. of water with 3/4 cup coarse kosher salt and stir till salt dissolves. Pour the salt water into the crock to completely cover the pickles.Let the brine overflow a bit to make sure there are no air pockets. If it does not overflow, place the crock under the faucet and let the water run slowly till it does overflow. A few spices may wash out but don't worry. 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 the weight on top that you have chosen. Cover the crock closely with a dish towel or a double thickness of cheesecloth. Check the pickles every 24 hours and remove any white or grey foam that has risen to the surface, this will prevent rotting. Shake crock slightly to distribute spices and reweight. Add salt or other spices if brine seems bland. The pickles will be half sour in 4 to 5 days and very sour in about 10 days. When they have reached the degree of sourness that you like, they can be put in the refrigerator in tightly closed jars. Pour some of the strained brine into the jars to cover the pickles. They should last about 5 weeks if not eaten up! <<***** Split Message. Part 2 Of 2 *****>> For the pickled tomatoes you need hard, unripened green tomatoes and prepare exactly as you would the cucumbers. place 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 to allow the solution to penetrate. It is very important that the tomaotes are small (about the size of Italian plum tomatoes), very hard and dark bright green. Typos by Mary Riemerman Recipe By : "From My Mother's Kitchen" by Mimi Sheraton From: Mary Riemerman Date: 06-01-96