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koko

On Fri, 12 Sep 2014 23:57:11 +0200, (Victor Sack)
wrote:

>koko > wrote:
>
>[snippage throughout]
>
>> Dill Pickle Soup
>
>> 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
>
>> 2 cups dill pickle juice*
>
>> *All pickle juice is not created equal. Some is saltier than others.
>
>> from the noblepig.com
>
>I see that Cathy of the noblepig.com presents this as a "Polish" recipe,
>while stating that she uses Vlasic's vinegar-based pickles. In Polish
>zupa ogórkowa, vinegar-based pickles are never used, always sour, i.e.
>malolactically fermented cucumbers. I posted a few sour-pickle soup
>recipes over the years:
>
><http://groups.google.com/group/rec.food.cooking/msg/8646512d70ac92a8>
>
><http://groups.google.com/group/rec.food.cooking/msg/ce860cf1d89eafd4>
>
><http://groups.google.com/group/rec.food.cooking/msg/2a8f5bbf7772ba1f>
>
>Victor

I used my homemade fermented sour pickles and some of their juice in
the recipe.

koko

--

Food is our common ground, a universal experience
James Beard