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DavidE
Ultra Nomad
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Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Jewish Deli Dill Pickles In Bahia Asuncion?
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.
A Lot To See And A Lot To Do
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KaceyJ
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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.
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DavidE
Ultra Nomad
Posts: 3814
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Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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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.
A Lot To See And A Lot To Do
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bajagrouper
Senior Nomad
Posts: 964
Registered: 8-28-2003
Location: Rincon de Guayabitos, Nayarit, Mexico
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Mood: happy and retired
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"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 ?
I hear the whales song
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Ok but understand it involves secret chants, curses, snipe hunts, and grape leaves (Aguascalientes for you?)
A Lot To See And A Lot To Do
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shari
Select Nomad
Posts: 13052
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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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]
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vacaenbaja
Senior Nomad
Posts: 643
Registered: 4-4-2006
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OY VEY! What's next kosher bacon wrapped hotdogs?
(With "special turkey bacon" of course!)
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zforbes
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Please count me in on those dills...I can trade something from my kitchen...brownies? key lime tart? chipotle sweet potato casserole?
\"You cannot prevent the birds of sadness from passing over your head, but you can prevent them from nesting in your hair.\"
Swedish proverb
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redmesa
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Posts: 580
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Location: Van Isle and Bahia Asuncion
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As much as i love them they are not for a low salt diet.
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zforbes
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Mood: Living the dream
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| 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.
\"You cannot prevent the birds of sadness from passing over your head, but you can prevent them from nesting in your hair.\"
Swedish proverb
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DENNIS
Platinum Nomad
Posts: 29510
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Location: Punta Banda
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| Quote: | Originally posted by KaceyJ
a good kimchi |
That earns an oxymarooon award.
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KaceyJ
Nomad
Posts: 402
Registered: 10-7-2011
Location: there
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| 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 
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greengoes
Select Nomad
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Mood: Today I slay the Red Dot.
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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.
ANUNCIATE AQUI
DISPONIBLE
INFORMES LLAMA SNOWBALL - 646-115-7754
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Hook
Elite Nomad
Posts: 9011
Registered: 3-13-2004
Location: Sonora
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Mood: Inquisitive
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| 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]
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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
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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-so
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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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!
A Lot To See And A Lot To Do
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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Here's one Jewish guy's recipe
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]
Bob Durrell
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Not Bad, Not Bad, heh heh heh
A Lot To See And A Lot To Do
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bajagrouper
Senior Nomad
Posts: 964
Registered: 8-28-2003
Location: Rincon de Guayabitos, Nayarit, Mexico
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Mood: happy and retired
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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.
I hear the whales song
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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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.
A Lot To See And A Lot To Do
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