Your recipe for Kosher Deli Diils calls for too much salt.. The average
recommended amount is one tablespoon per 16 ounces of water. Your recipe
calls for double this amount .
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"Sheldon" > wrote in message
oups.com...
>
>
> Melba's Jammin' wrote:
>> In article . com>,
>> "Bridgett" > wrote:
>>
>> > I am going to do my summer canning in a month or 2 and I would like a
>> > pickle recipe that tastes like the Claussen Kosher Dills you buy in the
>> > cold section of the grocery store. I already have a very good regular
>> > dill pickle recipe and I am specifically interested in the Claussen
>> > flavor. Anyone have any recipes? Can you make the recipe for long term
>> > canning? (not just the fridge) I have made the simple recipe of using
>> > the Claussen brine and my own cucumbers. I used to have a website that
>> > specialized in recreating store-bought and restaraunt dishes at home,
>> > but I can't remember it any more. Does anyone have a link? Thanks for
>> > all of your help!!
>>
>> > Bridgett
>>
>> That's a fermented pickle and not one that's been processed for
>> long-term storage (why it's in a refrigerated section). Bridgett, if
>> you don't have a copy of the Ball Blue Book, get one. It has info for
>> brining/fermenting cucumbers with some variations to make them "Kosher".
>> Also has canning info for them, though you'll probably lose something in
>> the processing. Page 45. Current version of BBB has a picture of a
>> lemon almond tart on the cover. <www.homecanning.com>. And check in
>> at rec.food.preserving, too. It's the appropriate place for the subject
>> and I've set the follow-up for this to go there. Looking forward to
>> seeing you there.
>> --
>> -Barb
>
> This works:
>
> KOSHER DELI PICKLES
> Source: From "My Mother's Kitchen" by Mimi Sheraton
>
> 24-30 small very firm Kirbys (pickling cucumbers), unblemished
> 7-8 cloves fresh garlic, unpeeled but lightly crushed
> 1 teaspoon corriander seeds
> 1 teaspoon mustard seeds
> 1 teaspoon black peppercorns
> 4-5 small dried hot red peppers - SEE NOTE
> 3 bay leaves
> 12-14 sprigs dill, preferably with seed head, well washed
> Heel of sour rye bread with caraway seeds
> 3 quarts water, or as needed
> 3/4 Cup Kosher salt, or as needed
> Carefully wash the cucumbers, with a soft cloth or brush, taking care
> not to bruise them. Remove all traces of sand. Do not use any bruised
> cucumbers. Stand the cucumbers on one end around the sides and across
> the bottom of the jar so that they hold each other in place, but not so
> tightly that they crush each other. A second upright layer can be added
> if the crock is tall enough. Add in herbs, spices and bread.
>
> Mix 3 quarts water with 3/4 cup Kosher salt and mix until the salt is
> dissolved. Pour salt water into container to completely cover pickles.
> Let the water overflow the top so you will then be sure there are no
> air pockets. If you do not have enough slat water, run the container
> under the faucet gently until it just overflows.
>
> Place the jar on a stain-proof surace in a cool place, 65-70 degrees
> Farenheit. DO NOT REFRIGERATE. Place a dish or wooden disk directly
> over the brine, and top with the stone or jar with water. Cover the
> crock loosely with a dish towel. Each time you check the pickles,
> replace the top and weight.
>
> Check the pickles every 24 hours, and remove any white or gray foam
> that has risen to the surface. This is most important to prevent
> rotting. Add salt or other seasonings if the brine seems bland. The
> pickles will be 1/2 sour in 4 to 5 days, and very sour in about 10
> days. When they are as sour as you would like, they can be put into
> closed jar with brine and stored in the refrigerator. They should keep
> for 4-5 weeks, unless eaten first.
>
> Note: 1/2 Teaspoon hot red dried Italian pepper flakes can replace hot,
> red peppers. If no dill seed heads, add 1 teaspoon dried dill seed.
>
> You will need a five quart crock, wide mouth jar or bean pot. Make sure
> that it is washed first. Also needed is either a clean stone (about 6-7
> oz) or a 10 oz jar two-thirds full of water.
>
> ---
>
> BEETS STUFFED WITH VEGETABLES AND RICE
> Source: "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York
>
> Yield: 6 servings
>
> 6 lg Beets
> 1/4 c Oil
> 1/2 c Kohlrabi; chopped
> 12 Green olives; chopped
> 3/4 c Sour pickles; chopped
> 1 c Onion; chopped
> 2 tb Lemon juice
> 1/2 ts Each salt and pepper
> 1 c Rice; cooked
> 1 ts Thyme (optional)
> 1/3 c Parsley; chopped
> 6 sl Lemon; peeled
> Remove stems and roots from beets. Drop beets into boiling water; cook
> until tender. Drain and cool. Peel beets. With a melon ball scoop,
> remove the beet flesh, leaving a 1/2" shell. Heat oil in a large
> skillet. Saute kohlrabi, olives, pickles and onions until the
> vegetables are soft. Add lemon juice, salt and pepper. Remove mixture
> from heat; cool. Blend in the cooked rice, thyme and parsley. Stuff
> beets with this mixture and cover each with a slice of lemon. Bake in a
> preheated 325 F oven for 35 minutes.
> ---
>
> Sheldon
>