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

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 .
++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++==

"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
>