Ingredients
1 cucumbers
1 fresh dill
1 salt
1 red peppers
1 garlic
1 vinegar
Directions
Put a sprig of dill in the bottom of quart jar. Pack cucumbers in jar.
Place 1 clove garlic and 1 small red pepper in jar. Put 2 tablespoons
of salt in jar.
Make a brine: add one cup vinegar to three cups of water and bring
to a boil. Pour solution over pickles.
Seal jar and place in a pan of boiling water. Be certain that the
lids are covered with the water to ensure a good seal. When cucumbers
begin to change from dark green to light green, remove from boiling
water and cool. Let sit for a mimimum of two weeks before using.
Origin: Atlan Pfluger, 1960s
Pflugerville, TX
Shared by: John Poole, May 1995
Servings: 1 batch
Pflugerville Dill Pickles Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into distant history, in fact as far back as early Egypt, and potentially, even further back. In practice though, mostly, these old cookbooks were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in ancient Sumerian which show 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 anyone who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks like basil, fennel and parsley. Over the succeeding few hundred years, the powerful and rich strove to offer the most extravagent meals, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Pflugerville Dill Pickles recipe.
