1/2 lb 4 inch pickling cucumbers
1 (5 or 6 cucumbers)
4 heads fresh dill
1 or
2 tbsp dillseed
1 clove garlic
1 small piece dried hot red pepper
1 (optional)
2 1/4 cup water
3/4 cup vinegar
1 tbsp pickling salt
Directions
Preparing: Thoroughly rinse cucumbers, remove stems
and blossom ends. Pack cucumbers loosely into hot,
clean quart jar(s) leaving a 1/2 inch headspace. Add
dill, garlic and red pepper.
Make a brine by combining water, vinegar and salt.
Bring to boiling.
Water Bath Canning: Slowly pour hot brine over
cucumbers, leaving a 1/2 inch headspace. Wipe jar
rim, adjust lid.
Process in boiling water bath for 15 minutes for
quarts (start timing when water boils). Let pickles
stand for at least one week before opening.
Better Homes and Gardens
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 05-21-96
Servings: 1 quart
Kosher Dill Pickles Recipe brought to you by Recipe Ideas
Categories: Jewish; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into distant history, in fact as far back as ancient Egypt, and quite possibly further than that. Interesting though that is, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to academics is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, something we still use today. Aspicius also describes how the Romans were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Closer to modern times, there are some interesting books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is familiar to us all today, but instead accounts of the types of food on the menus of the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including basil and rosemary. The introduction of these new tastes prompted an increase in recipe publications, many of which are now in private collections. During the next few hundred years, the wealthy families of Wesstern Europe tried to serve up the most exotic meals, and consequentially cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and publishing recipes of the day. By the advent of the 1900s, recipe publications are increasing in popularity mostly as a result of better eduction, more free time and being a little richer. |
We hope you enjoy this Kosher Dill Pickles recipe.
