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Eeghirkis (Kosher-style Dill Pickles)


24-36 small, not too ripe, cucumbers
3 bay leaves, crumbled
6 cloves of garlic
6 whole peppercorns, bruised
6 sprigs of dill -- or --
2 tablespoon dill weed and 1 tablespoon dill seed
6 tablespoon coarse salt
9 cups boiling water

Scrub the cucumbers. Place them in a large bowl or crock. Scatter the bay leaves, garlic, whole black peppercorns, and dill among the cucumbers. Sprinkle all over with salt. Pour boiling water on top of the cucumbers. Remove any scum as it appears.

Put a plate on top, weighted with a brick (this is to keep the cucumbers in the brine). Cover with a cloth and store in a dark place for a week in warm weather or for 10 days in cool.

This simple recipe makes the real Jewish dill pickle -- no vinegar, no sugar, and no packaged pickling spice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.