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  • Salted Cucumbers

    From Ben Collver@1:124/5016 to All on Sun Oct 13 11:25:10 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salted Cucumbers
    Categories: Pickles, Russian
    Yield: 1 Batch

    5 l Water
    2 1/2 kg Cucumbers (5-1/2 lb) (the
    -smaller the better); up to
    -3 kg (6-1/2 lb)
    2 bn Fresh dill
    1 c Coarse pickling salt
    -(kosher or sea salt)
    15 cl Garlic; peeled, cut into
    -slivers
    5 Cloves
    1 ts Mustard seed
    1 ts Coriander seed
    Fresh oak, blackcurrant, or
    -cherry leaves if available.
    -If not, substitute fresh
    -tarragon or coriander
    -leaves.
    5 Bay leaves
    1/8 c Whole black peppercorns

    * If you like your pickles with a slightly spicy bite, try adding
    horseradish or slivers of seeded red chili peppers.

    Thoroughly clean and sterilize all tools, containers, and surfaces.
    Wash and rinse hands thoroughly.

    Prepare the cucumbers: Wash carefully, reject any with bruising, and
    trim the ends. Plunge them into a large bowl of ice water.

    Bring the water to a rolling boil in a clean and sterilized pot, and
    then dissolve pickling salt. This is now "brine." Cool to slightly
    above room temperature.

    Place one bunch of dill on the bottom of the jar, and then stand
    cucumbers on end (vertical) into the crock snugly in one layer.

    Pour the warm brine solution over the packed cucumbers until they are
    completely covered. Add half of the remaining ingredients on top of
    the cucumbers. Add a second layer of cucumbers on top of the spices,
    and top with the remaining spices.

    Pour the remaining brine over the cucumbers, ensuring that they are
    completely covered. Darra Goldstien, author of A La Russe, suggests
    placing a saucer or sterile jar lid on top of the cucumbers and
    weighting it down with a heavy weight. This will ensure that the
    cucumbers remain immersed throughout the pickling process.

    Cover the crock with a cloth, and then set up on wooden blocks or on
    a wire shelf, which will allow air to circulate under the crock.

    Pickles will be ready in 2 days!

    Recipe by Jennifer Eremeeva

    Recipe FROM: <https://www.rbth.com/articles/2011/07/29/
    cool_cucumbers_in_a_pretty_pickle_12816>

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