4 lb pickling cucumbers (4-inch)
14 cl garlic, peeled/cut in hal
1/4 cup pickling salt
3 cup water
2 3/4 cup vinegar (5% acidity)
14 fresh dillweed
28 peppercorns
Directions
cucumbers, and cut in half lengthwise. Combine garlic,
salt, water, and vinegar; bring to a boil. Remove
garlic and place 4 halves into each hot sterilized
jar. Pack cucumbers into jars, adding 2 sprigs
dillweed and 4 peppercorns to each jar. Pour boiling
vinegar mixture over cucumbers, leaving 1/2-inch
headspace. Remove air bubbles; wipe jar rims. Cover
jars at once with metal lids, and screw on metal
bands. Process jars in boiling-water bath 10 minutes.
Yield: 6 to 7 pints.
Preparation Time: South
Servings: 36 servings
Kosher Dills Recipe brought to you by Recipe Ideas
Categories: Jewish; Vegetable
The History of Recipes
Written recipes as an idea can be tracked far back into antiquity, in fact as far into history as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these old recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, main meal and afters, a very modern way of dining. He also recounts how the ancient cooks made use of many spices and herbs, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later on, we have a couple of cookery books from the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they have no connection with the curry that we all know today, but rather recipes for the types of food on the tables of the nobility of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an explosion in manuscripts on cooking, the majority of which are now in private collections. For the next few years, the wealthy families of Europe competed to lay on the best banquets, and consequentially chefs and their recipes were greatly in demand. Even so, it was during the 19th century that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe books were highly popular due to better eduction, leisure time and being a little richer. The introduction of the TV brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Kosher Dills recipe.
