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Thu Sep 02, 2010 at 05:19:01 AM PDT
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I come by pickling righteously. My Grandmother (an entrepreneur like me)started pickling in her basement, when my Grandfather broke his arm (not good if you are a painter) She had a captive audience for her pickles, as South St was teeming with other immigrants who loved pickles. The business grew out of a push cart and moved into a factory. All the male children went into the business. My Uncles were pretty standard for Jewish males of that period. Except Uncle Sidney. First to go to college. A painter,a pianist.
A communist.
Family history has Uncle Sidney trying to organize and unionize the workers. True or not true, I can only imagine him being a round peg in the Shupak male clan of square holes. |
| LeeN :: Vegan cooking for non vegans # 11 Uncle Sidney's Kosher Pickles |
The pickles were brined in oak barrels. I remember playing around those barrels as a child. To be honest I haven't had a good pickle since oak barrels were replaced by plastic buckets. Aside from BPA, no self respecting pickler, would use plastic! Here's the recioe from The Diner/Deli Cookbook. Self Published by Sidney Shupak 1990
Home Made Kosher Pickles
1 large jar (2 qt or 2 liter)
3 pounds of small pickling cucs (called Kirby specially bred for pickling)
4-5 cloves of garlic peeled and cut
1 teaspoon mixed pickling spices
1/2 teaspoon crushed red pepper
2 sprigs dill weed or 1 teaspoon dried
5 tablespoons salt
3 tablespoons white vinegar
Rinse soil off cucumbers and pack tightly in jar. Add the dry ingredients 4-5 cloves of garlic,teaspoon of pickling spices,red pepper and dill. Fill jar with brine
Brine
In a quart jar add 3 cups of water
5 tablespoons salt
3 tablespoons white vinegar
Stir to dissolve salt
Pour brine over cucumbers. this should cover cucumbers. If not add water and mix.
Do not seal jar tightly!
Keep jar at room temp till ready (5- 7 days) then seal and refigerate. Voila! Kosher pickles home made!( NOTE Uncle Sidney wrote this not me) |
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