is pickled enough. If it isn’t, wash the cheesecloth and board and replace for another 5 days. Taste again.
Cucumber Relish
5 cucumbers, peeled and chopped
1½ pounds tomatoes, diced
2 cups finely shredded cabbage
2 green peppers, minced
2 onions, minced
1¼ cups vinegar
1½ cups sugar
2 teaspoons salt
1 tablespoon mustard seed
½ tablespoon celery seed
Mix all the ingredients together very thoroughly. Pack into three 3-quart sterile jars. Chill for 36 hours before using.
Pickled Tomatoes
30 green tomatoes
½ cup salt
2 quarts water
1 cup white vinegar
4 cloves garlic
3 bay leaves
¼ teaspoon whole peppercorns
1 teaspoon pickling spice
10 sprigs dill
Buy even-sized, very firm tomatoes. Wash and dry them. Arrange in a crock or glass jar.
Bring the salt and water to a boil. Cool and add the vinegar, garlic, bay leaves, peppercorns and pickling spice. Pour over the tomatoes. Arrange the dill on top.Be sure the liquid covers the tomatoes; if not add more salted water. Cover with a plate or wooden board to weight it down if crock is used. Keep in a cool place for a week.
Pumpkin Pickle
4 cups peeled, cubed pumpkin
¾ cup white vinegar
1 cup sugar
¼ cup dark corn syrup
10 cloves
1½ teaspoons cinnamon
1 teaspoon salt
Cut the pumpkin into 1-inch cubes.
Combine pumpkin with the vinegar, sugar, corn syrup, cloves, cinnamon and salt in a saucepan. Bring to a boil and cook over low heat until pumpkin looks translucent or until it is easily pricked with a toothpick. Pack into two one-pint sterile jars and seal. Refrigerated, keeps 3 months.
Dill Pickles
30 cucumbers
½ cup coarse salt
2 quarts water
2 tablespoons vinegar
4 cloves garlic
4 bay leaves
¼ teaspoon mustard seed
1 teaspoon mixed pickling spice
10 sprigs dill
Buy even-sized cucumbers and be sure they are very firm. Wash and dry them. Arrange the cucumbers in a crock or jar.
Bring the salt and water to a boil. Cool; then add the vinegar, garlic, bay leaves, mustard seed and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers; if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.
PANCAKES AND BREADS
and Passover Dishes
Cheese Pancakes
2 egg yolks
½ teaspoon salt
2 tablespoons sugar
2 cups cottage cheese, drained
1 cup sifted flour
2 egg whites, stiffly beaten
Butter for frying
Beat the egg yolks, salt and sugar together. Stir in the cottage cheese and flour and fold in the egg whites.
Heat enough butter to cover the bottom of a skillet about ¼ inch. Drop the batter into it by the tablespoon. Fry until browned on both sides. Serve hot, garnished with sour cream and jelly. Serves 4.
Potato Latkes
2 eggs
3 cups grated, drained potatoes
4 tablespoons grated onion
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons cracker or matzo meal
½ cup fat or butter
Beat the eggs and add the potatoes, onion, salt, pepper and meal.
Heat half the fat or butter in a frying pan and drop the potato mixture into it by the tablespoon. Fry until browned on both sides. Keep pancakes hot until all are fried and add more fat or butter as required. Serves 8.
Buckwheat Pancakes
1 cake or package yeast
1 tablespoon sugar
¼ cup lukewarm water
2½ cups lukewarm stock or milk
2 cups buckwheat flour
4 eggs
1 teaspoon salt
3 tablespoons chicken fat or butter, melted
Fat or butter for frying
Combine the yeast, sugar and water. Let stand 5 minutes, then stir in 1 cup stock or milk and 1 cup buckwheat flour. Cover and let rise in a warm place until it bubbles and is double in bulk.
Beat the eggs and salt until thick. Stir in the melted fat or butter, remaining stock or milk, remaining flour and the yeast mixture.
Heat some fat or butter in a skillet and drop the batter into it by the
Cucumber Relish
5 cucumbers, peeled and chopped
1½ pounds tomatoes, diced
2 cups finely shredded cabbage
2 green peppers, minced
2 onions, minced
1¼ cups vinegar
1½ cups sugar
2 teaspoons salt
1 tablespoon mustard seed
½ tablespoon celery seed
Mix all the ingredients together very thoroughly. Pack into three 3-quart sterile jars. Chill for 36 hours before using.
Pickled Tomatoes
30 green tomatoes
½ cup salt
2 quarts water
1 cup white vinegar
4 cloves garlic
3 bay leaves
¼ teaspoon whole peppercorns
1 teaspoon pickling spice
10 sprigs dill
Buy even-sized, very firm tomatoes. Wash and dry them. Arrange in a crock or glass jar.
Bring the salt and water to a boil. Cool and add the vinegar, garlic, bay leaves, peppercorns and pickling spice. Pour over the tomatoes. Arrange the dill on top.Be sure the liquid covers the tomatoes; if not add more salted water. Cover with a plate or wooden board to weight it down if crock is used. Keep in a cool place for a week.
Pumpkin Pickle
4 cups peeled, cubed pumpkin
¾ cup white vinegar
1 cup sugar
¼ cup dark corn syrup
10 cloves
1½ teaspoons cinnamon
1 teaspoon salt
Cut the pumpkin into 1-inch cubes.
Combine pumpkin with the vinegar, sugar, corn syrup, cloves, cinnamon and salt in a saucepan. Bring to a boil and cook over low heat until pumpkin looks translucent or until it is easily pricked with a toothpick. Pack into two one-pint sterile jars and seal. Refrigerated, keeps 3 months.
Dill Pickles
30 cucumbers
½ cup coarse salt
2 quarts water
2 tablespoons vinegar
4 cloves garlic
4 bay leaves
¼ teaspoon mustard seed
1 teaspoon mixed pickling spice
10 sprigs dill
Buy even-sized cucumbers and be sure they are very firm. Wash and dry them. Arrange the cucumbers in a crock or jar.
Bring the salt and water to a boil. Cool; then add the vinegar, garlic, bay leaves, mustard seed and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers; if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.
PANCAKES AND BREADS
and Passover Dishes
Cheese Pancakes
2 egg yolks
½ teaspoon salt
2 tablespoons sugar
2 cups cottage cheese, drained
1 cup sifted flour
2 egg whites, stiffly beaten
Butter for frying
Beat the egg yolks, salt and sugar together. Stir in the cottage cheese and flour and fold in the egg whites.
Heat enough butter to cover the bottom of a skillet about ¼ inch. Drop the batter into it by the tablespoon. Fry until browned on both sides. Serve hot, garnished with sour cream and jelly. Serves 4.
Potato Latkes
2 eggs
3 cups grated, drained potatoes
4 tablespoons grated onion
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons cracker or matzo meal
½ cup fat or butter
Beat the eggs and add the potatoes, onion, salt, pepper and meal.
Heat half the fat or butter in a frying pan and drop the potato mixture into it by the tablespoon. Fry until browned on both sides. Keep pancakes hot until all are fried and add more fat or butter as required. Serves 8.
Buckwheat Pancakes
1 cake or package yeast
1 tablespoon sugar
¼ cup lukewarm water
2½ cups lukewarm stock or milk
2 cups buckwheat flour
4 eggs
1 teaspoon salt
3 tablespoons chicken fat or butter, melted
Fat or butter for frying
Combine the yeast, sugar and water. Let stand 5 minutes, then stir in 1 cup stock or milk and 1 cup buckwheat flour. Cover and let rise in a warm place until it bubbles and is double in bulk.
Beat the eggs and salt until thick. Stir in the melted fat or butter, remaining stock or milk, remaining flour and the yeast mixture.
Heat some fat or butter in a skillet and drop the batter into it by the
Similar Books
