[CH] Cold Pickle recipe

Jim Weller (Jim.Weller@salata.com)
10 Jul 00 15:29:01 -0800 

 -=> Quoting danceswithcarp to All <=-

 da> Does anyone have a cold pickle recipe, like Clausen's?

I haven't tried this but it looks like it would work.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dave's Cold-Packed Polish Dills
 Categories: Pickles
      Yield: 36 Servings
 
      4 lb Pickling cucumbers
      8    Dill heads
      6    Cloves of garlic (or more)
      8 c  Water
      2 c  White vinegar
    1/2 c  Pickling salt
    1/2 ts Crushed Red Pepper
      4 ts Whole mustard seed

MMMMM------------------OPTIONS (PERSONAL TASTES-----------------------
      2 ts Alum (option)
      3 ts Crushed Red Pepper (option)
      2 tb Whole mustard seed (option)
 
  Wash and dry the cucumbers;  prick a few holes in each with a fork, or
  quarter them lengthwise.  Peel and break the garlic cloves.
  
  Place half of the dill heads in the bottom of a clean 1-gallon jar.
  Add the garlic, crushed red pepper, and mustard seed. Pack loosely
  with cucumbers and top with the remaining dill. Refrigerate while
  preparing brine.
  
  Combine water, vinegar, and salt in a saucepan.  Heat to boiling, then
  cool to room temperature.  Pour the cooled brine over the cucumbers,
  making sure they are covered.  Screw a lid on the jar and store in the
  fridge for about 4 - 6 weeks before serving. If you've quartered the
  cucumbers instead of leaving them whole, they will be ready somewhat
  sooner (two or three weeks instead).
  
  Ingredients can also be divided between four 1-quart widemouth jars. I
  find it more convenient to make a gallon jar batch (takes less of a
  footprint in the refrigerator) and then divide up the pickles later
  into separate jars when they're ready to eat.  (That frees up the jar
  for the next batch, too...these pickles are really popular with my
  family and friends, and we are never without a gallon in the back of
  the fridge "curing.")
  
  The options given above are from my personal experimentation.
  
  The addition of a small amount of alum makes a marked improvement in
  the flavor of the pickles.  The slight bite provided by the alum is
  appreciable.   A spicier pickle can be made by increasing the pepper
  flakes to 2, 3 or more tsp.   Increasing the mustard seed to 2 Tb
  makes a nice mustard pickle.  A mild mustard flavor becomes more
  pronounced in the flavor of the pickle.  I personally prefer less
  mustard seed.

  Originally from: Dave ?
  From: John Prather  Date: 27 Oct 96 International Cooking D
 
MMMMM

                                                Jim in Yellowknife