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Mother's Dill Pickles

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 2 ingredients

  1. a cup of salt
  2. two tablespoons of vinegar

Method

  1. Examine the cucumbers carefully, discard all that are soft at the ends, and allow them to lay in water overnight.
  2. In the morning drain, and dry them with a clean towel.
  3. Then put them in a wooden pail or jar, along with the dill, putting first a layer of dill at the bottom then a layer of cucumbers, a few whole peppers, then a layer of dill again, and so on until all are used, and last lay a clean, white cloth on top, then a plate and a stone to give it weight, so that the pickles will be kept under the brine.
  4. To a peck of cucumbers use about a cup of salt.
  5. Dissolve the salt in enough cold water to cover them.
  6. You may add one or two tablespoons of vinegar to the brine.
  7. If the cucumbers are small, and if they are kept in a warm place, they will be ready for the table in five or six days.
  8. If salt pickles have turned out to be too salty, just pour off the old brine and wash the pickles and then examine them closely, and if they are spoiled throw them away.
  9. Lay those that are sound in a clean jar and pour over them a weak solution of salt water, into which put a dash of vinegar.
  10. Always examine the pickles weekly.
  11. Take off the cloth, wash it, and remove all the scum that adheres to the pail, and lay a clean cloth over the pickles again.
  12. Do not use more than a cup of salt in the new brine, which must be thoroughly dissolved.
  13. You will find among Salads a nice recipe wherein salt pickles are used.
  14. (See "Polish Salad," or "Salad Piquant.") It is a good way to make use of pickles in winter that have become too salty for ordinary use.

Plating

Cookware for this recipe

  • Colander
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.