Lili Krakowski on mon 5 jul 04
Some time ago we had a learned foodspeak session on dill pickles. You =
gotta admit that if there is artspeak there is foodspeak.
OK. Promised Mme Claybair a recipe which I know works, and decided that =
as my dill is finally dilling this is the time. Might as well share =
with all.
Kosher Dill Pickles
Love and Knishes by Sara Kasdan
1/2 bushel small, firm cucumbers
1/2 bunch dried dill
water to cover --about 3 gallons,=20
about l lb salt
5 pods garlic, sliced
1/2 lb mixed pickling spices
Wash cukes very carefully, one at a time, as any sediment can spoil the =
batch. Put in stoneware crock. layering brfoken up dill, garlic, =
cukes. Make a brine of water, salt, spices. TEST: Wash a fresh egg =
thoroughly. Put it in its shell in the brine. If the egg rises to the =
surface your brine is right.
Completely cover cukes with brine. Cover with an inverted dish weighed =
down by a nice clean stone. Let stand at room temp until done to your =
liking. After that you should refrigerate to prevent further pickling.
This makes about 10 quarts. =20
You can pickle green tomatoes same way. But omit dill.
Then:
Friend Sue learned this from Ag Extension. To dry herbs. Place clean, =
dry--as in not wet--herbs in a brown paper bag. Close bag well. Place =
in rear widow of your car for a few Summer days. Oopla! Dried herbs.
THEN: QUESTION (I am betting this will be answered by Phil or =
Wayne....Mebbe not.)
Mr K bought at a farm auction a cast iron funnel.
The thing is 11 inches tall, the spout part is 3 inches long. Diameter =
of funnel top is ten inches, the spout about 1.5. The thing weights =
exactly ten pounds.
NO ONE around here seems to know what it is from. Now remember: We are =
near Rome NY, aka Copper City; we had a barge canal, we had a railroad =
system. Someone suggested--no one knows--it was used to fill up ????? =
on a locomotive or similar. BIG engine of some sort. But then why =
something so thick and heavy etc? Ideas???
claybair on mon 5 jul 04
Lili,
Yum..... I could smell the aroma as I read the recipe!
The egg test is new to me!
When I was in elementary school (back in the Jurassic era)
during outdoor recess we were allowed to go around the corner
to a little grocer who amongst other items had penny candy
and huge pickles in a wooden barrel.
I regularly passed up the candy for one of those pickles.
You have revived that memory.... it's a good one!
Thanks for the recipe and smile I now have on my face!
Gayle Bair
Bainbridge Island, WA
http://claybair.com
-----Original Message-----
From: Lili
Krakowski
Some time ago we had a learned foodspeak session on dill pickles. You gotta
admit that if there is artspeak there is foodspeak.
OK. Promised Mme Claybair a recipe which I know works, and decided that as
my dill is finally dilling this is the time. Might as well share with all.
Kosher Dill Pickles
Love and Knishes by Sara Kasdan
1/2 bushel small, firm cucumbers
1/2 bunch dried dill
water to cover --about 3 gallons,
about l lb salt
5 pods garlic, sliced
1/2 lb mixed pickling spices
Wash cukes very carefully, one at a time, as any sediment can spoil the
batch. Put in stoneware crock. layering brfoken up dill, garlic, cukes.
Make a brine of water, salt, spices. TEST: Wash a fresh egg thoroughly.
Put it in its shell in the brine. If the egg rises to the surface your
brine is right.
Completely cover cukes with brine. Cover with an inverted dish weighed down
by a nice clean stone. Let stand at room temp until done to your liking.
After that you should refrigerate to prevent further pickling.
This makes about 10 quarts.
You can pickle green tomatoes same way. But omit dill.
snip>
Kathy McDonald on sat 10 jul 04
My understanding is that.....
The egg will take the place of putting the more harmful alum
additive in the recipie.
Makes great pickles.
Whining here because we have had no sun and all my cucumbers
vines in the patches are not growing at all.
Kathy
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG]On Behalf Of claybair
Sent: Monday, July 05, 2004 5:12 PM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Re: OT all the way; pickles, drying herbs,; big funnel
Lili,
Yum..... I could smell the aroma as I read the recipe!
The egg test is new to me!
When I was in elementary school (back in the Jurassic era)
during outdoor recess we were allowed to go around the corner
to a little grocer who amongst other items had penny candy
and huge pickles in a wooden barrel.
I regularly passed up the candy for one of those pickles.
You have revived that memory.... it's a good one!
Thanks for the recipe and smile I now have on my face!
Gayle Bair
Bainbridge Island, WA
http://claybair.com
-----Original Message-----
From: Lili
Krakowski
Some time ago we had a learned foodspeak session on dill pickles. You gotta
admit that if there is artspeak there is foodspeak.
OK. Promised Mme Claybair a recipe which I know works, and decided that as
my dill is finally dilling this is the time. Might as well share with all.
Kosher Dill Pickles
Love and Knishes by Sara Kasdan
1/2 bushel small, firm cucumbers
1/2 bunch dried dill
water to cover --about 3 gallons,
about l lb salt
5 pods garlic, sliced
1/2 lb mixed pickling spices
Wash cukes very carefully, one at a time, as any sediment can spoil the
batch. Put in stoneware crock. layering brfoken up dill, garlic, cukes.
Make a brine of water, salt, spices. TEST: Wash a fresh egg thoroughly.
Put it in its shell in the brine. If the egg rises to the surface your
brine is right.
Completely cover cukes with brine. Cover with an inverted dish weighed down
by a nice clean stone. Let stand at room temp until done to your liking.
After that you should refrigerate to prevent further pickling.
This makes about 10 quarts.
You can pickle green tomatoes same way. But omit dill.
snip>
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Steve Dalton on mon 12 jul 04
On Saturday, July 10, 2004, at 06:35 AM, Kathy McDonald wrote:
> My understanding is that.....
>
> The egg will take the place of putting the more harmful alum
> additive in the recipie.
>
> Makes great pickles.
> Whining here because we have had no sun and all my cucumbers
> vines in the patches are not growing at all.
>
> Kathy
My grandmother used to use grape leaves for the alum.
She had a small vine in her front yard.
Steve Dalton
Clear Creek Pottery
Snohomish, Wa
clearcreekpottery.com
John Rodgers on thu 9 sep 04
Lili,
I was readin some past mail that I didn't get to red while I was offline
a spell - I found your Pickle messae. Makes my mouth water.
Years ago, my Dad and I were riding through an area that had a field
that was fresh plowed. We stopped and inquired of a man in a truck who
was looking at the field as to what was being planted. We were told
cucumbers for the pickle packing plant over in the city just to the
south - Montgomery, AL
. I remembered that plant, because as a kid I thought it cool to drive
by there with my folks and read the sign. There were lots and lots of
ladies who worked there packing pickles. The big billboard sign in front
of the plant read "Whitfield Pickle Company - Home of the Pickle
Packing Mama's". I always got a kick out of that sign.
But to the planted cucumbers ...... as the harvest season arrived, I had
occasion to drive back by that big field - maybe 20 acres - of
cucumbers .....not! As I approached, I could see just hundreds and
hundreds and hundreds of something orange and white, mixed with green
and purple in that field. I stopped and got out. I was really puzzled. I
walked to the edge of the field and on close inspection, discovered that
what was supposed to be cucumbers was in fact a field full of small,
colorful, knobby, knotty ornamental gourds...........20 acres of them.
Seems that the farmer had gotten a deal on some cucumber seeds somewhere .
Regards,
John Rodgers
Chelsea, AL
Lili Krakowski wrote:
>Some time ago we had a learned foodspeak session on dill pickles. You gotta admit that if there is artspeak there is foodspeak.
>
>OK. Promised Mme Claybair a recipe which I know works, and decided that as my dill is finally dilling this is the time. Might as well share with all.
>
>
>Kosher Dill Pickles
> Love and Knishes by Sara Kasdan
>
>1/2 bushel small, firm cucumbers
>1/2 bunch dried dill
>water to cover --about 3 gallons,
>about l lb salt
>5 pods garlic, sliced
>1/2 lb mixed pickling spices
>
>Wash cukes very carefully, one at a time, as any sediment can spoil the batch. Put in stoneware crock. layering brfoken up dill, garlic, cukes. Make a brine of water, salt, spices. TEST: Wash a fresh egg thoroughly. Put it in its shell in the brine. If the egg rises to the surface your brine is right.
>
>Completely cover cukes with brine. Cover with an inverted dish weighed down by a nice clean stone. Let stand at room temp until done to your liking. After that you should refrigerate to prevent further pickling.
>
>This makes about 10 quarts.
>
>You can pickle green tomatoes same way. But omit dill.
>
>
>Then:
>
>Friend Sue learned this from Ag Extension. To dry herbs. Place clean, dry--as in not wet--herbs in a brown paper bag. Close bag well. Place in rear widow of your car for a few Summer days. Oopla! Dried herbs.
>
>THEN: QUESTION (I am betting this will be answered by Phil or Wayne....Mebbe not.)
>
>Mr K bought at a farm auction a cast iron funnel.
>
>The thing is 11 inches tall, the spout part is 3 inches long. Diameter of funnel top is ten inches, the spout about 1.5. The thing weights exactly ten pounds.
>
>NO ONE around here seems to know what it is from. Now remember: We are near Rome NY, aka Copper City; we had a barge canal, we had a railroad system. Someone suggested--no one knows--it was used to fill up ????? on a locomotive or similar. BIG engine of some sort. But then why something so thick and heavy etc? Ideas???
>
>______________________________________________________________________________
>Send postings to clayart@lsv.ceramics.org
>
>You may look at the archives for the list or change your subscription
>settings from http://www.ceramics.org/clayart/
>
>Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
>
>
>
Woozie on fri 10 sep 04
Hi all dill pickle lovers! Never thought I'd find this on a clayart list,
but chemistry is chemistry, I guess. And physics is physics. I want to
toss my thoughts on alum, grapeleaves and fresh eggs into the pickle
barrel. My understanding is that alum and grapeleaves help maintain
crispness in the cuke. The eggshell might do that too, dunno about that.
But in re-reading the original recipe, I think the egg was to test the
salinity of the brine. A fresh egg sinks in plain water, but will float in
salty water: just like us floating higher in the ocean than we do in the
lake. The key, though, is FRESH! Fresh eggs from the supermarket may not
be very fresh at all. So before you use the egg to test the brine, make
sure it sinks all the way to the bottom of a bowl of fresh water and lies
right down on its side. Then you will know your brine is really salty
enough to make safe pickles! ~~Woozie
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