Pickles!
Today Maxell's "Mojej Mamy" (My Mother) recipe for dill pickles.Easy and simple.
For quart jar:
Fresh small cucumbers
Dill seeds- 1/4 tspn
2-3 cloves garlic
small ring of horseradish root pealed
5-6 peppercorns
all spice 2-3 corns
1/2 tspn of yellow mustard seed
small ring of carrot
Marinade -
150 ml ( 10 Tbs) vinegar (5% acidity)
1 1/2 Tbs sugar
1 tspn salt
cold non chlorinated water
on bottom of jar insert ingredients, pack tightly cucumbers.on top of cucumbers put salt sugar, pour vinegar and fill-up to top with water. Close jars and make pasteurization at 182 F for 6-8-minutes or to change color by cucumbers.
For quart jar:
Fresh small cucumbers
Dill seeds- 1/4 tspn
2-3 cloves garlic
small ring of horseradish root pealed
5-6 peppercorns
all spice 2-3 corns
1/2 tspn of yellow mustard seed
small ring of carrot
Marinade -
150 ml ( 10 Tbs) vinegar (5% acidity)
1 1/2 Tbs sugar
1 tspn salt
cold non chlorinated water
on bottom of jar insert ingredients, pack tightly cucumbers.on top of cucumbers put salt sugar, pour vinegar and fill-up to top with water. Close jars and make pasteurization at 182 F for 6-8-minutes or to change color by cucumbers.
Stefan you are the pickle master! I promised on the Polish site to make Maxell Mother's pickles but so far had not the time. Gotta do it soon, before the cucumbers are done. I also have only the larger slicing variety, but will pick a few smaller ones and try this recipe. And right now I'm not even home, so there is just so little time to do anything these days.
Tis the Season
Half Sours
Re: Pickles!
I also made a couple of large jarge a couple of weeks ago and they were gone in no time. Always a yearly treat at our hour house.
Re: Pickles!
Is the recipe for half-sours different? How do you arrest the fermentation?
Re:
Room temp start and then refrigerated to slow fermentation. They are best if consumed in the first 3-6 days, after that they start to get soft.
Recipe:
Recipe:
I also add some Red Pepper flakes.
Re: Pickles!
Thought I'd put my 2 pickles worth as well. Pretty much the same ole Polish recipe that every other Pole is using. 1 tbls of non-iodine salt, dill and black currant leaves. I just added a ton more of garlic - 10 cloves worth and a tps of chilli flakes for a lot of zing !!!
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