Authentic Jewish Pickled Cucumber
Ingredients: 3kg of cucumber (8cm long), 18 strands of dill, 18 garlic cloves peeled, 1 table-spoon of pickle spices, 8 litres of water, 350g of salt, 100 ml cider vinegar, optional: 1 tbsp of alum *to keep crisp, can be found in pharmacy*
Equipment: 6x500ml jars with rims and new lids. Big pot for processing. Rack or rings to keep jars in place. Big stockpot for brine. Funnel. Ladle. Tongs. Clean dish-towel.
Sterilization: Boil jars and lids for 15 mins. Leave the jars in hot place. Or clean in dishwasher right before.
Get the brine hot: Boil water, salt and vinegar in large stockpot.
Fermentation: Cucumber: 3 to 6 days. the longer – the more sour
Boiling time: Time: 15 mins. At 100 degrees.
Slow and even cooling
Pop? Safety first! If the jar popped, do not eat!!!
Recipe: Select your cucumbers. After having sterilized the jars, divide the spices: 3 strands of dill, 3 cloves of garlic, some pickle spices and the cucumbers per jar. Fill the jars with brine until the cucumbers are covered. Close the jars and leave for 3 days in cool, dark place (if do not want to fermentation, pass directly to canning). Sample for taste. Put jars in big stockpot, fill water to cover jars with at least 2 cm. Bring to boil slowly. Start timing after boil: 15 mins. Turn off heat, let them cool before taking them out. Label and store in cool, dark place.
Ingredients: 6.5 kg of tomatoes (4.5 kg whole, 2kg crushed), 2 onions chopped, thyme, oregano, bay leaves, juice from 2 lemons, salt, fresh basil leaves.
Equipment: 8x500ml jars with rims and new lids. Big pot for processing. Rack or rings to keep jars in place. Big stockpot for sauce. Filter. Funnel. Ladle. Tongs. Clean dishtowel. Strainer.
Acidity level: this method requires low acid food (Tomatoes pH=4.6)
Boiling time: Slow and even cooling: Time: 30 mins. At 100 degrees. Respect the recipe!
Boil jars and lids for 15 mins. Leave the jars in hot place.
Hot packing is safe and easy. See Recipe.
Safety first! If the jar popped, do not eat!!!
Recipe: Put the crushed tomatoes in stockpot at low heat. Add onions, spices and lemons. Salt to taste and keep at low heat for 15 to 20 mins, stirring regularly. Meanwhile, put the whole tomatoes in hot water for few mins to help peel the skin. Slice them horizontally and de-seed. Once the jars are boiled, fill them with tomatoes and add basil leaves. Strain the sauce to get ride of seeds and skins. Fill the jars with liquid until the shoulder of the jar. Get rid of air bubbles by moving ingredients around with knife until all air bubbles have disappeared, tapping the jar also helps. Wipe rims, put on warm lids and rims, tighten until finger tight. Put in biggest pot with water and make sure they are covered with at least 2 cm. Bring to boil slowly. Start timing after boil: 30 mins. Turn off heat, let them cool before taking them out. Label and store in cool, dark place.