One problem with israel is that no one here eats dill pickles! Anyways, so I had a friend of mine bring me a jar of dill pickles from the US. So my question is this, is there a way for me to make more pickles out of the leftover pickle juice? Someone told me she thinks you take cucumbers and stick it in the brine in the frige for about two weeks. Is that how you do it? Do I have to boil the brine or something first? etc.etc.
Second question, how would I make dill pickles without the brine? ______________________
05-29-05, 11:12 AM kittypal Leppi, not sure if you could re-use the brine...I don't see why not, it should be safe to...You could try it and see how it works.
here is a recipe for dill pickles:
15 pickling cucumbers or Kirbies Pickling Liquid: 3 cups water 2 cups white vinegar 1/4 cup coarse salt 2 tablespoons granulated sugar 3/4 teaspoon ground cumin 1 teaspoon black peppercorns 1/2 teaspoon turmeric 2 whole cloves 1 bay leaf 1 medium onion, sliced 1 stalk celery, sliced 1/2 carrot, peeled and sliced 1 jalapeno pepper, sliced with seeds 1 stalk celery, sliced 1/2 carrot, peeled and sliced 1 jalapeno pepper, sliced with seeds 8 garlic cloves, peeled 1 bunch dill 1 sprig thyme
Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve. Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs.. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving.
05-29-05, 11:16 AM kittypal and another:
-------------------------------------------------------------------------------- 4 pounds pickling cucumbers (about 4 inches long) 2 teaspoons ground Turmeric 10 cups boiling water 3 tablespoons Dill Seed, divided 3 tablespoons Dill Weed, divided 6 teaspoons Mustard Seed, divided 6 or more crushed, peeled garlic cloves Peppercorns 2 1/4 cups distilled white vinegar (5% acidity) 2 1/4 cups water 3 tablespoons Pickling or non-iodized salt ***For Each Jar***
Wash cucumbers with cold water. Trim off blossom ends and quarter cucumbers lengthwise. Place in a large bowl with turmeric. Pour boiling water over cucumbers, stir well. Let stand at room temperature for 1 hour. This will give a nice color to pickles. Drain, rinse and drain again. Prepare 6 hot sterilized wide-mouth, pint-size canning jars. Place the dill seed, dill weed, mustard seed (optional), crushed, peeled garlic cloves (to taste), and Peppercorns in each jar.
Combine remaining ingredients in large saucepan; bring to boil and stir to dissolve salt. Pack cucumber wedges vertically in jars and ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run a thin, non-metallic utensil inside jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands. Process in boiling water canner at 180-190°F (simmering water) for 15 minutes.
05-30-05, 08:38 AM FredPuli Leppi ,no dill pickles in Israel ? Is everyone there meshugge(as we say in North London) ? Big Grin My jokey enquiry is because we tend, in England, to think of them, and much else from central Europe, as Jewish foodstuffs. That's natural, seeing as how many Jewish immigrants and refugees came from there ( We tend to get confused between culture, religion and region around here Big Grin )
So what else do you not get in Israel that you have found elsewhere?
[North London has many people who use a lot of Yiddish words, though no longer speaking Yiddish, because of its long tradition as a place where Jews settled, once they had prospered enough to leave there initial homes, in East London, near the docks]
05-30-05, 01:25 PM Professor
quote: North London has many people who use a lot of Yiddish words, though no longer speaking Yiddish
So do many parts of the U.S. (typically big cities) with sizeable Jewish populations.
No dill pickles in Israel? Oy vay is mir! Who knew? Is there anything in Israel that even resembles the traditional "New York-style Jewish delicatessen"?
06-01-05, 03:05 AM Leppi Yea, I know. It can be almost considered a crime. Most of the pickles here come in cans and are pickled in salt. Even the ones that are made in vinegar, they are not the same. And they aren't even crunchy!
06-01-05, 04:50 AM clarebear I thought if someone was meshugge they were crazy.. or is that meshuggenuh? Must be a mishegas. Big Grin
06-01-05, 05:49 AM FredPuli Tahkeh , Clare ! Yes. Crazy, meshugge/ mashugga/meshugeh, is certainly what they are,if they won't have dill pickles !
Never have understood Israel and the food and drink. Not since I was on a kibbutz, surrounded by orange groves, and asked for orange juice with breakfast. It came in a can and was from Florida, USA ! Yup. Imported.
This message has been edited. Last edited by: DorianGreyed,
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