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Pastimes : Pastrami on Rye -- Ignore unavailable to you. Want to Upgrade?

To: Mike McFarland who wrote (165)	8/29/2007 12:42:50 PM
From: Mike McFarland	Respond to of 379

For those of us who don't subscribe to HBO, check this out: Search for "Flight of the Conchords" very funny stuff, this one is the parody of LOTR youtube.com

To: Mike McFarland who wrote (165)	8/30/2007 7:50:37 AM
From: zeta1961	Respond to of 379

I tried this cuke recipe..we'll see!..and taste-g-..I also found premade packges of 'kosher dill pickle' ingredients where you only need mix water and vinegar..the folk who make the mason jars sell them..cukes for dummies.. While the whole clan was around, I made some strawberry and raspberry jam and the 12/13 year olds went nuts..put it on pancakes, toast, globbed it on their ice cream..the berries were just so fresh..all I did was heat, sugar, pectin..My big woo-hoo was finding no sugar needed pectin cuz the old recipes are too much.. Kosher Dill (Heinz Recipe) -------------------------------------------------------------------------------- 4 lbs pickling cukes 14 cloves garlic, peeled & split 1/4 cup canning salt 3 cups distilled or apple cider vinegar, 5 % acidity 3 cups water 12-14 sprigs fresh dill weed 28 peppercorns Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints. Prep Time: 45 min Total Time: 2 hr min Makes: about 8 (1-cup) jars

To: Mike McFarland who wrote (165)	8/30/2007 8:11:23 AM
From: zeta1961	Read Replies (1) \| Respond to of 379

Today, I'm trying the Clausen pickle recipe..this was posted by someone experienced who said they came out great..I learned that one of the tricks is to snip off both ends of the cuke when rinsing..the blossom end releases an enzyme that both softens and gives the cukes a funky taste(so I'm told)....and to soak them in ice cold bath for several hours to help them stay crunchy..cukes are in abundance and really cheap right now-or else I'd not bother.. PS..I made a load of cherry jam, stewed cherries earlier this summer and was not happy at all..but I recently opened a jar of the jam and something magical happened, it's outrageously good..really fresh, sweet/tart cherry flavor where before, it tasted like a lump of unidentifiable fruit..I regret not experimenting with brandy recipes..for gifting, of course Fermented Dill Pickles – Refrigerated "Clausen" Type 1 Gallon Jar Pickling Cucumbers 12 Fresh Dill Flower heads, or 2 Tbsp Dried dill weed and 2 Tbsp. Dried dill seed 10 to 12 Cloves Garlic 6 to 8 Peppercorns 1/4 Cup Vinegar 1/2 Cup Salt 1 1/2 Quarts Water In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine. Fermentation sequence 1. Clear brine – no cloudiness for 1 to 3 days 2. Cloudy brine with gas formation, 2-3 days 3. Cloudy brine – no gas formation, 5 to 6 days Pickles ready to eat after 10-11 days. Refrigerate pickles if you do not want to process them. To process the pickles Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.