Recipes Included On This Page Making Genuine Dill Pickles Maple Bean Tarts Marianne Lesher's Basic Popovers Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 spoil. 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 brine. 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. Ingredients: 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. Equipment: 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 containers. 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 Time Comments Temperature na Product may not ferment Below 55F 5 - 6 Weeks   55 - 65F 3 - 4 Weeks Ideal Temperature  70 - 75F na Product may soften or spoil Above 80 Recipes: 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 attached. 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 refrigerator. 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 treatment. 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. Raw Pints 10 min. 15 min. Quarts 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 indicates. 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 Filling: 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 potassium Source : "Full of Beans, 1993, p. 201" S(MC formatting by): "bobbi744@acd.net" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 1 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - 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 flat. 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): "bobbi744@acd.net" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 22 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - 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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