Side Pannel
Dave's Cold-Packed Polish Dills
Dave's Cold-Packed Polish Dills
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- ------------------------------ORIGINAL RECIPE------------------------------
- 4 lb Pickling cucumbers
- 8 Dill heads
- 6 Cloves of garlic (or more)
- 8 c Water
- 2 c White vinegar
- 1/2 c Pickling salt
- 1/2 ts Crushed Red Pepper
- 4 ts Whole mustard seed
Directions
OPTIONS (PERSONAL TASTES
1 ts Alum (option)
2 ts Whole mustard seed (change)
3 ts Crushed Red Pepper (option)
ORIGINAL RECIPE
Wash and dry the cucumbers; prick a few holes in each with a fork, or
quarter them lengthwise. Peel and break the garlic cloves. It is easiest
to cut the cloves with a sharp knife into thin slices or small chunks.
Place half of the dill heads in the bottom of a clean 1-gallon jar. Add the
garlic, crushed red pepper, and mustard seed. Pack loosely with cucumbers
and top with the remaining dill. Refrigerate while preparing brine.
Combine water, vinegar, and salt in a saucepan. Heat to boiling, then cool
to room temperature. Pour the cooled brine over the cucumbers, making sure
they are covered. Screw a lid on the jar and store in the fridge for about
4 - 6 weeks before serving. If you've quartered the cucumbers instead of
leaving them whole, they will be ready somewhat sooner (two or three weeks
instead).
Ingredients can also be divided between four 1-quart widemouth jars. It is
it more convenient to make a gallon jar batch (takes less of a footprint
in the refrigerator) and then divide up the pickles later into separate
jars when they're ready to eat. (That frees up the jar for the next
batch, too)
OPTIONS, PERSONAL TASTES AND MODIFICATIONS
A great garlic pickle results from deletion of the dill heads. The dill
heads are not necessary for an excellent pickle.
The addition of a small amount of alum (1 tsp.) makes a marked improvement
in the flavor of the pickles. I recommend the addition highly.
For hot dill pickles, increase the pepper flakes to 2 or 2 1/2 tsp. Cut
the cucumbers in 1 inch slices instead of length wise for identification
purposes.
This pickle has a pronounced mustard flavor when pickling is complete.
Reduce the mustard seed to 2 tsp if desired . This produces a pickle
closer to those found in the stores.
The following can be added. 6 to 8 whole pepper corns, 3 to 4 mace heads
and 1/2 tsp. whole corriander. Other spices can be used. Do not use
pickling spice mixes bought in stores. These are meant for sweet pickles.
1 ts Alum (option)
2 ts Whole mustard seed (change)
3 ts Crushed Red Pepper (option)
ORIGINAL RECIPE
Wash and dry the cucumbers; prick a few holes in each with a fork, or
quarter them lengthwise. Peel and break the garlic cloves. It is easiest
to cut the cloves with a sharp knife into thin slices or small chunks.
Place half of the dill heads in the bottom of a clean 1-gallon jar. Add the
garlic, crushed red pepper, and mustard seed. Pack loosely with cucumbers
and top with the remaining dill. Refrigerate while preparing brine.
Combine water, vinegar, and salt in a saucepan. Heat to boiling, then cool
to room temperature. Pour the cooled brine over the cucumbers, making sure
they are covered. Screw a lid on the jar and store in the fridge for about
4 - 6 weeks before serving. If you've quartered the cucumbers instead of
leaving them whole, they will be ready somewhat sooner (two or three weeks
instead).
Ingredients can also be divided between four 1-quart widemouth jars. It is
it more convenient to make a gallon jar batch (takes less of a footprint
in the refrigerator) and then divide up the pickles later into separate
jars when they're ready to eat. (That frees up the jar for the next
batch, too)
OPTIONS, PERSONAL TASTES AND MODIFICATIONS
A great garlic pickle results from deletion of the dill heads. The dill
heads are not necessary for an excellent pickle.
The addition of a small amount of alum (1 tsp.) makes a marked improvement
in the flavor of the pickles. I recommend the addition highly.
For hot dill pickles, increase the pepper flakes to 2 or 2 1/2 tsp. Cut
the cucumbers in 1 inch slices instead of length wise for identification
purposes.
This pickle has a pronounced mustard flavor when pickling is complete.
Reduce the mustard seed to 2 tsp if desired . This produces a pickle
closer to those found in the stores.
The following can be added. 6 to 8 whole pepper corns, 3 to 4 mace heads
and 1/2 tsp. whole corriander. Other spices can be used. Do not use
pickling spice mixes bought in stores. These are meant for sweet pickles.
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