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Receta Dave's Cold Packed Polish Dills
by Global Cookbook

Dave's Cold Packed Polish Dills
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 12

Ingredientes

  • 4 lb Pickling cucumbers
  • 8 x Dill heads
  • 6 x Cloves of garlic (or possibly more)
  • 8 c. Water
  • 2 c. White vinegar
  • 1/2 c. Pickling salt
  • 1/2 tsp Crushed Red Pepper
  • 4 tsp Whole mustard seed
  • 1 tsp Alum (option)
  • 2 tsp Whole mustard seed (change)
  • 3 tsp Crushed Red Pepper (option)

Direcciones

  1. Wash and dry the cucumbers; prick a few holes in each with a fork, or possibly quarter them lengthwise. Peel and break the garlic cloves. It is easiest to cut the cloves with a sharp knife into thin slices or possibly small chunks.
  2. Place half of the dill heads in the bottom of a clean 1-gallon jar. Add in the garlic, crushed red pepper, and mustard seed. Pack loosely with cucumbers and top with the remaining dill. Chill while preparing brine.
  3. Combine water, vinegar, and salt in a saucepan. Heat to boiling, then cold 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 possibly three weeks instead).
  4. Ingredients can also be divided between four 1-qt 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. (Which frees up the jar for the next batch, too)
  5. OPTIONS, PERSONAL TASTES AND MODIFICATIONS
  6. A great garlic pickle results from deletion of the dill heads. The dill heads are not necessary for an excellent pickle.
  7. 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.
  8. For warm dill pickles, increase the pepper flakes to 2 or possibly 2 1/2 teaspoon Cut the cucumbers in 1 inch slices instead of length wise for identification purposes.
  9. This pickle has a pronounced mustard flavor when pickling is complete.
  10. Reduce the mustard seed to 2 tsp if you like . This produces a pickle closer to those found in the stores.
  11. The following can be added. 6 to 8 whole pepper corns, 3 to 4 mace heads and 1/2 teaspoon whole corriander. Other spices can be used. Don't use pickling spice mixes bought in stores. These are meant for sweet pickles.