I learned the recipe and technique from a retired deli owner straight out of Brooklyn. Simon Weintraub. Guests proclaimed, "Best Pickle In The World"
at the hotel in Michoacan. Well, when I go north next week I could pick up the ingredients to make a big batch. Genuine pickles do not have a trace of
vinegar.
Thinking about having a couple of "Pickle Days" at the Mercado Miramar. In July. Free samples, and none of the C.S. method of cutting the dill into
small cubes and offering them on the end of a toothpick, either. Depending on the size of the available cucumbers they will either be whole or sliced.
If you are a "pickle" aficionado, you may get a chance to enjoy the best jewish style dill pickle on the face of the earth.
If interested, U2U me.KaceyJ - 6-15-2013 at 01:03 PM
Yep David , a proper Kosher dill is hard to beat and you're right -no vinegar.
I believe they are made by lactic fermentation- like a good kimchi or sauerkraut.
You might want to check up on method though and make sure you have the ability to keep things at proper temp for making them so you don't poison BA.
Winter may be a better time.DavidE - 6-15-2013 at 02:24 PM
I first sterilize the cucumbers in a boil blanch. The fermentation temperature is monitored by an infrared thermocouple. Upon completion of
fermentation the product is stored in a constant 42 degree environment. I slather on the alcohol gel and wear one time nitrile gloves. Yeah I know all
this goes contra convention down here but I'll be damned before I damage someone.
Michoacan is normally 85 in the day and 75 at dawn. A lot more humid with a lot more mold spores in the air. Did not have a problem making a few
hundred pounds of pickles there and I surely believe if anything BA is safer.
But thanks for the heads-up KC. I am a madman about food safety. A few bouts with restaurant e-coli over the years, and listeria sorta made me
graduate of the school of hard knocks.bajagrouper - 6-15-2013 at 04:06 PM
"I first sterilize the cucumbers in a boil blanch."
sounds like you would be destroying the natural yeast on the cucumber...
ow about a recipe ?DavidE - 6-15-2013 at 04:44 PM
Ok but understand it involves secret chants, curses, snipe hunts, and grape leaves (Aguascalientes for you?)shari - 6-15-2013 at 04:46 PM
OK, I'm game to try them...seeing as my grandmother was Polish, I get a hankerin for dills once in awhile.
[Edited on 6-15-2013 by shari]vacaenbaja - 6-15-2013 at 04:57 PM
OY VEY! What's next kosher bacon wrapped hotdogs?
(With "special turkey bacon" of course!)zforbes - 6-15-2013 at 06:03 PM
Please count me in on those dills...I can trade something from my kitchen...brownies? key lime tart? chipotle sweet potato casserole? redmesa - 6-15-2013 at 06:30 PM
As much as i love them they are not for a low salt diet.zforbes - 6-15-2013 at 06:41 PM
Quote:
Originally posted by redmesa
...they are not for a low salt diet.
Shhhhh...this little heart of mine does not want to hear that.DENNIS - 6-16-2013 at 06:32 AM
Quote:
Originally posted by KaceyJ
a good kimchi
That earns an oxymarooon award.KaceyJ - 6-16-2013 at 08:50 AM
Quote:
Originally posted by DENNIS
Quote:
Originally posted by KaceyJ
a good kimchi
That earns an oxymarooon award.
Hah!,
you must have never learned to stay away from that skanky stuff greengoes - 6-16-2013 at 10:12 AM
I hate to be a nitpicker but the correct terminology is Kosher Pickles, no vegetables to my knowledge practice a religion.
Although this reminds me of a funny story. One time I invited some friends over for a breakfast of lox and bagels and the wife said "Jewish fish is
good." I had to look twice to see if the smoked salmon had been circumcised.
Best pickles to be found in SoCal are Claussen brand dills.Hook - 6-16-2013 at 01:34 PM
Quote:
Originally posted by greengoes
Best pickles to be found in SoCal are Claussen brand dills.
Yeah, but Dave has already turned his nose up at those, in an earlier post.
Actually, the manner in which he used the descriptor "Jewish" described the deli, not the pickles. I guess if the owner was Jewish, it was a correct
usage.
[Edited on 6-16-2013 by Hook]Lindalou - 6-16-2013 at 06:56 PM
I bought a case of canned pickles on the internet called Osem Mediterranean Pickles. KOSHER-PARVE KOSHER FOR PASSOVER AND ALL YEAR AROUND. under the
supervision of Rabbinate Afula. I don't know why I bought these, I love dill pickles and these are just so-soDavidE - 6-17-2013 at 10:19 AM
My friend called Clausen Dills "The Checker Cab Of Kosher Pickles"
Soak these babies in fresh water for a hour, and it will reduce sodium around 50%.
The trip to the US was supposed to take place this Thursday. It has been delayed unfortunately for a week. Mañana Rules!
Here's one Jewish guy's recipe
durrelllrobert - 6-17-2013 at 10:50 AM
Kosher Dill Pickles
Adapted from Arthur Schwartz’s Jewish Home Cooking
Arthur advises making sure the cukes aren’t bitter before pickling them, so be sure to take a bite of one.
I found the recipe made a bit more brine than I needed, but that’s probably because my cucumbers were different than what was advised in the recipe.
Just for fun, I did one jar by splitting the cucumbers lengthwise and they worked great. It’s a good tip if you want your pickles in a hurry since
that jar was ready after just days of fermenting.
4 quarts (scant 4l) water
6 tablespoons coarse white salt (kosher, if available)
18-20 Kirby cucumbers, scrubbed
8 cloves garlic, unpeeled and lightly-crushed
2 tablespoons pickling spice (see links below)
6 bay leaves
1 large bunch of dill, preferably going to seed, washed
1. In a large pot, bring 1 qt (1l) water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.
2. Prepare three 1 quart (liter) wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.
3. Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and
dill amongst them.
4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with
the lids. Store in a cool, dark place for 3 days.
5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are
to your liking, refrigerate them.
[Edited on 6-17-2013 by durrelllrobert]DavidE - 6-17-2013 at 12:51 PM
Not Bad, Not Bad, heh heh hehbajagrouper - 6-17-2013 at 01:29 PM
How bout this one?
4 quarts boiling water, for cleansing jar
3 tablespoons pickling spices
6 cloves garlic
10 to 12 firm, small pickling cucumbers (about 1 1/2 pounds)
1/4 cup Kosher salt (preferably Morton's brand, which is saltier than others)
1 bunch fresh dill
1. Pour boiling water into a 1-gallon canning jar and pour out. Drop pickling spices and 3 of the garlic cloves into the bottom of the jar. Arrange
cucumbers in the jar to fill just up to the neck. Top with salt, remaining 3 garlic cloves, and dill. Add cold water to cover. Cover securely with the
lid. Shake well and let stand for 3 to 4 days in a cool, dark place before serving.
2. Refrigerate after 4 days to stop the pickling process. The pickles will keep for several weeks, covered, in the refrigerator.DavidE - 6-17-2013 at 02:06 PM
Pickling Spices? "No", the old man patiently explained to me "Recipes like that are found in the Bronx or out on Long Island. This recipe is genuine
from Eastern Europe. The ingredients are all fresh. The recipe calls for hand dug raw salt, which is not pure white. If I wanted pure sodium chloride,
I'll go to a Chemical Supply House". The recipe for these pickles is startlingly different.
I'm going to keep this under my hat until some fellow Nomads sample them and let them decide if the recipe and the pickles are special or not.Hook - 6-17-2013 at 04:11 PM
One LOOK at those Jewish guy's pickles in the pic and I can tell you that they arent crisp enough for my liking. Look at all that "flimsiness" in the
seed area.
Even with Claussens, I dont buy the spears or even the halves, anymore. Depending on how long they have been in the jar, they can get SLIGHTLY limp.
Of course, they are still more firm than any other commercial brand I've had.
DavidE, I guess the rest of us will just have to soldier on with Claussens.
But the boiling blanch step in yours has me skeptical. That has to reduce some crispness. Claussen's thing is cold pickling. I'm pretty sure that's
part of their legendary crispiness.
Maybe we look for different things in a pickle. Claussen does happen to have a brine that appeals to my palate, but even with that brine, if it's not
really crispy, it won't win any "best pickle" labels from me.
Now, that I'm almost 60, I can honestly say there is nothing more unfortunate than a soggy pickle.
[Edited on 6-17-2013 by Hook]DavidE - 6-17-2013 at 04:55 PM
ah HAH
An aficionado! Now we're talkin'! Pickles gotta SNAP. That's where Sto Tomás comes in.
When I get the fixings I intend to get a lot.
Egad limp pickles have caused a lot of fights I tell ya. They're sad to watch...KaceyJ - 6-17-2013 at 06:21 PM
You Claussens aficionados should give Bubbies a try,
might change your mind about what is a good picklemulegejim - 6-17-2013 at 06:29 PM
Quote:
Originally posted by KaceyJ
You Claussens aficionados should give Bubbies a try,
might change your mind about what is a good pickle
Love Bubbies but my favorites are from these guys.....not easy to find though. I have been to their location several times...old school to say the
least.
Originally posted by KaceyJ
You Claussens aficionados should give Bubbies a try,
might change your mind about what is a good pickle
Assuming they snap, how would compare the brine to Claussen's?durrelllrobert - 6-18-2013 at 11:42 AM
Quote:
Originally posted by Hook
One LOOK at those Jewish guy's pickles in the pic and I can tell you that they arent crisp enough for my liking. Look at all that "flimsiness" in the
seed area.
[Edited on 6-17-2013 by Hook]
What the Jewish guy said was:
" Just for fun, I did one jar by splitting the cucumbers lengthwise and they worked great. It’s a good tip if you want your pickles in a hurry "BajaBlanca - 6-18-2013 at 12:41 PM
David ! Include me in ! I would love some pickles to give to Les as a present! He LOVES pickles.DavidE - 6-18-2013 at 01:31 PM
OK, I'm going to make a tub. SHARI! Have you seen vendors selling those small 2kg sacks of hand dug sea salt, around here or in Guerrero? If I get to
use the deli slicer I'll make stacker pickle / cucumber sandwiches. Hope to get some bolillos up north the El Boleo bolillos are outrageously
expensive and not a bit different from ones sold in Mega and Soriana. Yeah, 500% more expensive is hard to swallow.shari - 6-18-2013 at 06:24 PM
david...which vendors are those in GN? I have bought rock sea salt in GN at a store that used to be a butcher shop and now is like a grocery
store....cant remember the name of it..they sell bags of salt from ESSA. Have you tried/priced the boleos frome the GN bakery?
