Preparation / Directions:
SALT DILL PICKLES
My mother, a superb pickler, maintains that the crunchiness and good green
color of pickled cucumbers are achieved by first pouring boiling water over
the cucumbers, blanching them for a few seconds and then refreshing them
immediately with cold water.
Wash and blanch the cucumbers. Refresh and arrange in a crock or a large
glass jar in layers, interspacing them with dill, garlic and spices. Pour
cold water, to cover, over the cucumbers in the crock. Pour out the water
into a measuring jug. Salt with 1 tb (30g/1oz) salt for each 2 cups water
(500ml/1pint). Dissolve the salt well in the measured water and pour over
the cucumbers. Place vine leaves on top, then fit a heavy plate or wooden
cover inside the crock and place a weight on to hold the cucumbers
submerged. Leave in a warmplace to ferment. Skim as needed during the
fermentation period. When bubbles disappear, the pickles are ready use;
this can take up to 2 weeks or in a warm, sunny place it can take as little
as 4-5 days. When fermentation stops, keep the pickles in a dark, cool
place or refrigerate.
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