Recipe - Daves Cold-Packed Polish Dills

ORIGINAL RECIPE
4 pound Pickling cucumbers
8 Dill heads
6 Cloves of garlic (or more)
8 cup Water
2 cup White vinegar
One half cup Pickling salt
One half teaspoon Crushed Red Pepper
4 teaspoon Whole mustard seed

OPTIONS (PERSONAL TASTES
1 teaspoon Alum (option)
2 teaspoon Whole mustard seed (change)
3 teaspoon 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 1gallon 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 1quart 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 One half 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 One half 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 JEWISHFOOD digest 301

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

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