48 small cucumbers
1 box whole pickling spices
3 bunch dry dill
1 pt white vinegar
2 gal water
1 lb salt
Directions
Wash and drain cukes. Put down a layer of dill in a large crock. Layer
cukes, dill, pickling spices (and whole rocambole and washed grape
leaves if desired) in crock. Stir together remaining ingredients and
pour over cucumbers until well covered. (make more brine as
necessary) Place a heavy plate on top of cukes, and weight it down
with a large jar filled with water. Do not fill crock to the top as
it may overflow when the cukes release water. Let sit for approx 3
weeks, or until cukes are uniformly colored throughout and well
flavored with dill. Remove cukes from brine and wash, discarding any
soft cukes. Pack pickles into clean quart jars adding 1-2 cloves
sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling
spices, and 1/2 t turmeric. Make up fresh brine from recipe above,
bring to a boil and pour over dills in jar leaving 1" of headroom.
Seal jars and process in boiling water bath 5 minutes. Start counting
time the second the jars are placed in the boiling water. Wait at
least three weeks before eating.
Servings: 6 servings
Brined Dills Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have proved the existence of recipes back into the far past, in truth as far back into history as the Egyptians, and quite possibly further than that. Having said that, these, ancient records were just basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to historians are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is served today, but rather accounts of the types of meals prepared by the chefs of the rich. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including spices like parsley and basil. These new culinary innovations was responsible for a surge in cookery books, some of which still exist in private cookery archives. Over the next few centuries, the rich families of the West tried to serve up the best banquets, and as a result the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking publications were increasing in popularity due to increased literacy, people having increased free time and having more money. The introduction of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Brined Dills recipe.
