Dave's Cold-Packed Polish Dills

Title:
Dave's Cold-Packed Polish Dills

Yield:
36 Servings

Categories:
Pickles,
Vegetables




Ingredients:




------------------------------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





--------------------------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.


 Posted to JEWISH-FOOD digest 301


 


 Date: Mon, 5 Aug 1996 09:24:00 +0300 (IDT)


 


 From: rodp@iquest.net (John R. Prather)