March 6, 2014
Author: Liz Bartl
The secret of how to make these like grandma was never told. My brother experimented 2 years and recreated the recipe. Now it’s his secret :-)
Ingredients:
Small cucumbers
Kosher salt
Dill
Water
Preparation:
Combine and wait
October 15, 2012
Author: Sybil Sage
This was a recipe my mother altered, depending on whether it was going to a daughter or a daughter-in-law. As the daughter, I have the real one.
Ingredients:
4 pounds cucumbers or tomatoes
2 strips pickling spices
1/2 tsp. Salt
2 cloves garlic
2 TBSP. dill
Preparation:
Put cucumbers, pickling spices, garlic & dill in large jar. Fill with Water. Fill to top. Add 3 TBSP kosher salt. You can add more dill & vinegar as well as garlic. (That’s the way mothers used to cook).
Cover with Saran Wrap. Let stand at room temperature 5-6 days. You then screw on the top and refrigerate. You will have pickled in 3 weeks.
Courtesy of Mina Adelman’s daughter.
March 6, 2014
Author: Francis Levine-Grater
I got this recipe in my first year of marriage, and I am celebrating 18 years of happiness! It is perfect for Shavuot or Shabbat lunch in the summer.
Ingredients:
1 jug of tomato juice
2 small cucumbers
Handful of parsley or cilantro
2 small tomatoes, chopped
6 tbs olive oil
6 tbs balsamic vinegar
3 tbs honey
Juice of 2 lemons
Preparation:
Mix wet ingredients together. Add veggies and herbs. Can be left chunky or blended. Enjoy!
May 2, 2014
Author: Kim Samek
This is my great grandmother’s recipe. My mother has fond memories of going with her grandmother to Eastern Market in downtown Detroit to get the ingredients. This tradition has continued- but we go to the local farmer’s market. A whole day is spent washing the pickles, peeling the garlic and sterilizing the bottles etc. Then there was the production line of filling the jars. Everyone had a job. The hardest part was waiting 3 weeks to sample our work.
Ingredients:
1 tbsp kosher salt
1 tbsp pickling spices
1 dried hot pepper
2-3 garlic cloves
Handful of fresh dill (unwashed)
Pickling cucumbers
Preparation:
Use wide mouthed glass quart jars. Sterilize jars in dishwasher. Sterilize lids and rings in boiling water.
In each quart, put in spices. Put in washed pickles. Cover with cold water. Close, shake and put upside down for 1 hour. Tighten lids again. Turn right side up. Let pickles stand at least 2-3 weeks.
