Kosher Dills Recipe

Ingredients

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

It is possible to track the history of `recipes` back into history, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.

In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a collection of clay tablets in ancient 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`.

During the time of the Romans a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. He recounts how the meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the early Romans were skilled in the use of a good variety of herbs and spices, including some familiar names such as thyme, rue and dill.

Moving our culinary historical trip onwards, there were some books dating from the fourteenth century : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that is served today, but rather accounts of the types of food prepared for the rich people of that time.

In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new herbs and spices led to an increase in cookery books, some of which are now in private cookery archives.

Over the next few hundred years, the upper classes strove to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down popular recipes of the day.

When we get to the 1900s, cookery books are greatly in demand due to more people being able to read, people having increased spare time and a general increase in wealth.

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We hope you enjoy this Kosher Dills recipe.

 


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