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FareShare Gazette Recipes --February 2001 - M's (Page 1)

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Making Genuine Dill Pickles
Maple Bean Tarts
Marianne Lesher's Basic Popovers

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                     * Exported from MasterCook *
                       Making Genuine Dill Pickles
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        [See Below]
Making Genuine Dill Pickles
Date: August 1987 (Revised April 1995)
The old-fashioned way of making dill pickles, fermenting cucumbers in a 
salt-brine, produces the type of dill pickle commercial picklers call a 
"genuine dill pickle." While you preserve most other kinds of pickles by 
using acetic acid present in vinegar, this type of dill pickle is preserved 
by lactic acid produced during a fermentation process that takes place over 
several weeks.
Here's what happens. You place cucumbers in a glass or stoneware crock or 
heavy food-grade plastic container. Cover with a salt brine that contains 
dill, garlic, spices and a little vinegar. The cucumbers are weighted to 
keep them below the surface of the brine. Cover the container loosely and 
allow it to stand at room temperature, preferably between 70 and 75 degrees F.
Natural sugars from the cucumbers begin to go into the brine where salt-
tolerant lactic acid bacteria cause natural fermentation. The amount of salt 
in the brine is very important if fermentation is to go well.
Too little salt lets undesirable bacteria grow rapidly. Too much salt slows 
down the fermentation process. Yeast and molds can grow on the surface of 
the brine where air is present, so you need to skim off any surface scum 
each day. If you don't, the vegetables may soften, develop off-flavors and 
Place thoroughly washed cucumbers in a clean five gallon non-metallic, food 
grade plastic, crockery, or glass container and cover with the brine. Use a 
plate and a weight, or a food grade plastic bag containing 4 1/2 tablespoons 
salt and 3 quarts water to keep the cucumbers below the surface of the 
After about three weeks, the cucumber flesh will become a translucent olive 
green. At this point, you can pack the pickles in clean jars. Cover with 
boiling hot brine that they were fermented in, and process pint jars for 10 
minutes and quart jars for 15 minutes in a boiling water bath canner, if you 
live at altitudes below 1,000 feet. This stops the fermentation and lets you 
store the pickles at room temperature without risk of spoilage.
Ohio State University Extension Fact Sheet
Human Nutrition
1787 Neil Avenue, Columbus, OH 43212
Making Fermented Dill Pickles
Fermented or brined products, such as dill cucumbers, cure for several 
weeks. Curing changes the color, flavor, and texture of the product. Lactic 
acid produced during fermentation helps preserve the product. Satisfactory 
products can be obtained only when quality ingredients are used and proper 
procedures followed. Correct proportions of vegetables, salt, vinegar, and 
spices are essential. 
Cucumbers--Select fresh, firm unwaxed cucumbers about 4 inches long. 
Cucumbers deteriorate rapidly, especially at room temperature. For best 
results, use varieties developed for pickling. 
Salt--Use non-iodized salt; iodine can prevent the bacterial fermentation. 
Canning or pickling salt can be purchased at most supermarkets. Changing 
salt proportions or using a reduced-sodium salt substitute in fermented 
products is not recommended because the product will not ferment correctly. 
Spices--Use fresh, whole spices for best flavor in pickles. 
The fermentation equipment must be washed in hot sudsy water and rinsed well 
with very hot water before use. 
Suitable Containers--A 1-gallon container is needed for each 5 pounds of 
fresh vegetables. A 5-gallon stone crock is the ideal size for fermenting 
about 25 pounds of fresh cucumbers. Food-grade plastic and glass containers 
are excellent substitutes for stone crocks. Other 1- to 3-gallon, non-food 
grade plastic containers may be used if lined inside with a clean food-grade 
plastic bag. Be certain that foods contact only food-grade plastics. Do not 
use garbage bags, trash liners, or plastic buckets not meant for food use. 
Covers and Weights--Cucumbers must be kept 1 to 2 inches under brine while 
fermenting. Insert a dinner plate or glass pie plate inside the fermentation 
container. The plate must be slightly smaller than the container opening, 
yet large enough to cover most of the cucumbers. To keep the plate under the 
brine, weight it down with 2 to 3 sealed quart jars filled with water. 
Covering the container opening with a clean, heavy bath towel helps prevent 
contamination from insects and molds. The plate also can be weighted down 
with a large food-grade plastic bag filled with 3 quarts of water containing 
4 1/2 Tablespoons of salt. Be sure to seal the plastic bag. Freezer bags 
sold for packaging turkeys are suitable for use with the 5-gallon 
Scales and Utensils--Household scales will be needed if the recipe specifies 
ingredients by weight. 
When heating pickling liquids, use unchipped enamelware, stainless steel, 
aluminum, or glass utensils. Other metals may cause undesirable color 
changes in the pickles or form undesirable compounds. 

Fermenting Temperatures and Times  





Product may not ferment

Below 55F

5 - 6 Weeks


55 - 65F

3 - 4 Weeks

Ideal Temperature 

70 - 75F


Product may soften or spoil

Above 80

Fermented Dill Pickles (by the gallon)
Use the following quantities for each gallon capacity of your container. 
4 pounds of 4-inch pickling cucumbers
2 Tablespoons dill seed, or 4 to 5 heads fresh or dry dill weed
1/2 cup salt
1/4 cup vinegar (5 percent)
8 cups water and one or more of the following ingredients:
2 cloves garlic (optional)
2 dried red peppers (optional)
2 teaspoons whole mixed pickling spices (optional)
Wash cucumbers. Remove blossom end and discard, leaving 1/4 inch of stem 
Place half the dill and spices on bottom of a clean, suitable container. Add 
cucumbers, remaining dill, and spices.  Dissolve salt in vinegar and water 
and pour over cucumbers. Add suitable cover and weight. 
Ferment pickles. Check the container several times a week and promptly 
remove surface scum or mold. If the pickles become soft, slimy, or develop a 
disagreeable odor, discard them. 
Fully fermented pickles may be stored for about 4 to 6 months in the 
Canning fully fermented pickles is a better way to store them. To can them, 
pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. 
Filter brine through paper coffee filters to reduce cloudiness, if desired. 
Fill jars with pickles and hot brine, leaving 1/2-inch headspace. Adjust 
lids and process as below, or use the low-temperature pasteurization 

Process Time for Fermented Dill Pickles in a Boiling-Water Canner

Style of pack

Jar size

 Process Time At Altitudes Of

0-1,000 ft.

1,001-3,000 ft.



10 min.

15 min.


15 min.

20 min.

Low-temperature Pasteurization:
The following treatment results in a better product texture but must be 
carefully managed to avoid possible spoilage. Place jars in a canner filled 
halfway with warm (120 degrees F to 140 degrees F) water. Add hot water to a 
level 1 inch above jars. Heat the water enough to maintain 180 to 185 
degrees F water temperature for 30 minutes. Check with a food thermometer to 
be certain that the water temperature is at least 180 degrees F during the 
entire 30 minutes. Temperatures higher than 185 degrees F may cause 
unnecessary softening of pickles. Use only for brined pickles when recipe 
S(MC Format by Art)
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g 
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 
Other Carbohydrates
                      * Exported from MasterCook *
                             Maple Bean Tarts
Recipe By     :Violet Currie and Kay Spicer
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Gluten-Free Unbaked Tart Shells
                        [recipe in this cookbook
                        and in a previous Gazette]
                        Or regular  unbaked tart shells
  1                cup  white kidney beans -- (cooked before measuring
     1/2           cup  maple syrup
  2                     eggs
     1/3           cup  packed brown sugar
     1/4           cup  butter or soft margarine -- melted
     1/2           cup  raisins
Filling : In food processor or blender, combine beans, maple syrup, eggs,
brown sugar and butter. Process until pureed and blended.
Divide raisins evenly among tart shells. Pour filling over raisins, filling
tart shells 3/4 full.
Bake in 350 F. oven for 20 minutes or until crust is golden brown and
filling is set.
Makes 24 tarts.
Per tart using Gluten-Free shells: 131 calories, 5 g fat, 1 g sat fat, 17
mg cholesterol, 2 g protein, 17 g carbohydrate, 46 mg sodium, 158 mg 
Source :   "Full of Beans, 1993, p. 201"
S(MC formatting by):   ""
Contributed to the FareShare Gazette by Bobbie <>; 
1 February, 2001.
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 71 Calories (kcal); trace Total Fat; (5% calories from fat); 
3g Protein; 15g Carbohydrate; 16mg Cholesterol; 8mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
1/2 Other Carbohydrates

                      * Exported from MasterCook *
                     Marianne Lesher's Basic Popovers
Recipe By     :Marianne Lesher, Old Louisville Inn, Louisville, KY
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-2 Feb. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     extra large eggs
  1                cup  milk
  1                cup  all-purpose flour
  1           teaspoon  salt
  2        tablespoons  unsalted butter -- melted
Position one rack in lower half of oven and remove the second rack. (The
popovers may rise and bump into the second rack if it's left in the oven.)
Preheat oven to 400 F. Grease popover pans with a heavy cooking spray.
Using a wire whisk, blend eggs and milk in a large bowl. Add flour and
salt. Pour melted butter over all.  Stir lightly a few times. You will
still see small white, hard lumps of flour in the butter. Allow the batter
to sit for at least 5 minutes. Stir again. If lumps won't stir out, let the
batter sit for another 5 minutes.
Pour batter into pans and bake for 45 minutes. Do not open oven until time
is up, or the popovers will lose the steam that makes them puff - and fall
Poke a hole in top of popovers to allow steam to escape. Allow cooked
popovers to sit for abut 5 minutes, then remove from pan. This technique
helps minimize sticking, without allowing the breads to become soggy.
Makes 6 in popover pans, 8 in a muffin tine. (Using popover pans is 
recommended, but not absolutely necessary.)
For cheese popovers: add 1/4 cup of finely grated hard cheese, such as
Parmesan or Romano, to batter before baking.
Source :   "Gannett News Service, Lansing State Journal, 2-18-2000"
S(MC formatting by):  ""
Contributed to the FareShare Gazette by Bobbie <>; 
22 February, 2001.
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 192 Calories (kcal); 9g Total Fat; (43% calories from fat); 
8g Protein; 18g Carbohydrate; 183mg Cholesterol; 425mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates


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