Kosher Dill/Garlic Pickled Cukes, carrots, turnips
Maybe someone will pickle me when the time comes?
Well, I pickled the hell out of all kinds of stuff per Marlena Spieler's Jewish Heritage Cookbook...or the later version "Jewish Cooking". I love to can, to preserve...I grew up with a mom who preserved everything. She grew up with acres of fresh veggies...but that is another story.
I pickled everything: cauliflower, carrots, turnips, celery, red bell peppers, garlic and Mediterranean cucumbers. I made one jar with the cauliflower, carrots, red bell peppers, and 1/2 tsp of turmeric.
Be sure to check out Eileen and Shankari's blogs for their offerings...although they might be finished with Marlena's cookbook by now. Go check it out!
- Pickle it recipe: for 2 lg jars, 16 oz (divide ingredients for each jar)
- 2 1/2 quarts of water --for both jars
- 3/4 cup kosher salt--for the water
- four bunches of baby dill
- 12 garlic cloves (unpeeled)
- 2 TBSP pickling spices
- 2 tsp hot pepper flakes (or 1/2 hot pepper per jar)
- 1 TBSP dill seeds
- 1 TSP turmeric-- for jar with cauliflower
- 4 cardamom pods (my addition)
- 2 sterilized 16 oz jars and lids.
While that is going on, lightly crush each garlic cloves. Leave peels on. Wash your veggies and cut according to the size of the jar. I got the mediterranean cukes so didn't have to cut them. Peel your carrots.
Layer in the veggies, garlic cloves, spices, and baby dill. Pack two jars...16 oz each. Then pour the cooled brine over the mixture..making sure everything is covered. Put lid on and let sit for 7-14 days prior to chowing down. NOTE: Store in the fridge after they sit at room temp for several days. Be sure to go over and check out my blogger buddies and what is up with their Jewish Cooking recipes for this week. Just the Two of us and Sacramento Spice.