 |
|
4 handfuls fresh dill
1 gallon glass jar or crock
3 cloves garlic, peeled
3 hot chili peppers, washed, slit, and seeds removed
1 pound Jerusalem artichokes, sliced into 1/2-inch rounds
6 scallions, cut in half; use tops also
1/2 head cauliflower, broken into florets
1/2 pound green beans, whole
3 medium-size carrots, cut diagonal slices
3 stalks celery, cut in diaganol slices
10 small pickling onions
1/3 cup salt
8 cups white vinegar, approximately
Place 1 handful of dill on the bottom of a 1-gallon glass jar crock.
Add garlic and peppers. Top with the Jerusalem artichokes. Add
a layer of dill. Place scallions on the dill. On top of this
place a layer cauliflower. Next, add a layer of beans. Next, a
layer of dill. The carrots are the next layer, followed by the
celery, topped with whole small onion, Top all with remaining dill.
Combine salt with 2 cups vinegar. Mix to dissolve salt. Pour into
jar or crock. Add remaining 6 cups vinegar to cover ingredients.
Be sure all vegetables are covered with vinegar solution. Crunch
up clear plasti wrap to push vegetables down and cover with a
weight.
Let stand on kitchen counter 4 to 6 days, then refrigerate. It wil
keep up to a week. Drained, it will keep 2 to 3 months. Drain
before serving.
Yield: 1 gallon
Dill, Crock (without salt)
4 handfuls fresh dill
1 gallon glass jar or crock 3cloves garlic, peeled
3 hot chili peppers, washed, slit, and seeds removed
4 tablespoons rice bran (nuka)
1 pound Jerusalem artichokes, peeled and quartered
9 grape leaves
6 spears horseradish root, 3x1/2 inche rounds
6 scallions, cut in half, use tops also
1 1/2 head cauliflower, broken into florets
1/2 pound green beans, whole
3 medium-size carrots, cut in diagonal slices
3 stalks celery, cut in diagonal slices
10 small pickling onions
1 gallon cider vinegar
Place 1 handful of dill on the bottom of a 1-gallon glass jar or
crock, add garlic, peppers, and 1 tablespoon rice bran. Top with
Jerusalem artichokes, 3 grape leaves, and 2 of horseradish root
spears. Next, add the scallions, a handful of dill, and 1 tablespoon
rice bran. On top of this place a layer of cauliflower, then a
layer of beans. Now another layer of 3 grape leaves, 2 horseradish
root spears, and 1 tablespoon rice bran. The carrots are the next
layer. Then a layer of dill, 3 grape leaves, and 2 horseradish
root spears. Add the celery in a layer, and top with the small
onions. Complete with a handful of dill and the remaining tablespoon
rice bran. Cover with vinegar.
Place a plastic bag filled with water on top of jar or crock to
keep ingredients immersed for 9 days. Drain and refrigerate. It
will keep for 2 to 3 months.
Yield: 1 gallon
|
|
Brine-Cured Dill Crock (with salt)