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
Transcribed cooking instructions as a concept can be traced way back into history, in fact as far into history as pharonic Egypt, and maybe further still. However, sadly, these old cookbooks were just very simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. During the time of the Romans a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and afters, something that is very familiar to us today. He also informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today for example thyme, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including basil and coriander. These new herbs and spices created an explosion in cookery books, some of which are now in private libraries. The arrival of TV brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Kosher Dills recipe.
