Blog dev and testing page
H1 Title here
Passover recipe special, part 2! My grandmother Hannah’s pickled cucumbers
Jewish National Fund
Categories: Impact Blog,
Tags: historical preservation,
Michal Ansky, a well-known Israeli media personality and foodie, believes that "everyone brings their memories and defines themselves by the foods they eat." Here, she shares with us her grandmother's pickle recipe, a Passover favorite.
For a large jar
1 kg. (2.2 pounds) small cucumbers
10 peeled garlic cloves, sliced lengthwise
1 green chili pepper, sliced in half
2-5 sprigs of dill
2-3 bay leaves
1/2 tsp. whole black peppercorns
Water
Salt
2-3 tbs. natural vinegar
1. Rinse the cucumbers and remove any remaining barbs.
2. Spread the garlic and the hot chili pepper in the bottom of a tall jar and pack the jar with the cucumbers and the dill. Add the bay leaves and the peppercorns.
3. Boil water with salt -- about one heaping teaspoon per cup of water. After the water comes to a boil, lower the flame. Wait 2–3 minutes; then pour the hot, salty water over the cucumbers. Add the vinegar. Lay the gauze over the cucumbers, and place the not-particularly-fresh heel of bread on top of the gauze. Close the top, but not hermetically.
4. Set the jar in a sunny place, on a windowsill. Two or three days later, when the cucumbers and the pickling water change to a khaki color, they are ready to eat.
*Very important: Do not insert your fingers in the jar. Remove the pickles with a fork or tongs.
This recipe originally appeared in our B'yachad magazine.
 |
| Michal Ansky |
1 kg. (2.2 pounds) small cucumbers
10 peeled garlic cloves, sliced lengthwise
1 green chili pepper, sliced in half
2-5 sprigs of dill
2-3 bay leaves
1/2 tsp. whole black peppercorns
Water
Salt
2-3 tbs. natural vinegar
1. Rinse the cucumbers and remove any remaining barbs.
2. Spread the garlic and the hot chili pepper in the bottom of a tall jar and pack the jar with the cucumbers and the dill. Add the bay leaves and the peppercorns.
3. Boil water with salt -- about one heaping teaspoon per cup of water. After the water comes to a boil, lower the flame. Wait 2–3 minutes; then pour the hot, salty water over the cucumbers. Add the vinegar. Lay the gauze over the cucumbers, and place the not-particularly-fresh heel of bread on top of the gauze. Close the top, but not hermetically.
4. Set the jar in a sunny place, on a windowsill. Two or three days later, when the cucumbers and the pickling water change to a khaki color, they are ready to eat.
*Very important: Do not insert your fingers in the jar. Remove the pickles with a fork or tongs.
This recipe originally appeared in our B'yachad magazine.
Passover recipe special, part 2! My grandmother Hannah’s pickled cucumbers
Jewish National Fund
Categories: Impact Blog,
Tags: historical preservation,
Michal Ansky, a well-known Israeli media personality and foodie, believes that "everyone brings their memories and defines themselves by the foods they eat." Here, she shares with us her grandmother's pickle recipe, a Passover favorite.
For a large jar
1 kg. (2.2 pounds) small cucumbers
10 peeled garlic cloves, sliced lengthwise
1 green chili pepper, sliced in half
2-5 sprigs of dill
2-3 bay leaves
1/2 tsp. whole black peppercorns
Water
Salt
2-3 tbs. natural vinegar
1. Rinse the cucumbers and remove any remaining barbs.
2. Spread the garlic and the hot chili pepper in the bottom of a tall jar and pack the jar with the cucumbers and the dill. Add the bay leaves and the peppercorns.
3. Boil water with salt -- about one heaping teaspoon per cup of water. After the water comes to a boil, lower the flame. Wait 2–3 minutes; then pour the hot, salty water over the cucumbers. Add the vinegar. Lay the gauze over the cucumbers, and place the not-particularly-fresh heel of bread on top of the gauze. Close the top, but not hermetically.
4. Set the jar in a sunny place, on a windowsill. Two or three days later, when the cucumbers and the pickling water change to a khaki color, they are ready to eat.
*Very important: Do not insert your fingers in the jar. Remove the pickles with a fork or tongs.
This recipe originally appeared in our B'yachad magazine.
|
| Michal Ansky |
1 kg. (2.2 pounds) small cucumbers
10 peeled garlic cloves, sliced lengthwise
1 green chili pepper, sliced in half
2-5 sprigs of dill
2-3 bay leaves
1/2 tsp. whole black peppercorns
Water
Salt
2-3 tbs. natural vinegar
1. Rinse the cucumbers and remove any remaining barbs.
2. Spread the garlic and the hot chili pepper in the bottom of a tall jar and pack the jar with the cucumbers and the dill. Add the bay leaves and the peppercorns.
3. Boil water with salt -- about one heaping teaspoon per cup of water. After the water comes to a boil, lower the flame. Wait 2–3 minutes; then pour the hot, salty water over the cucumbers. Add the vinegar. Lay the gauze over the cucumbers, and place the not-particularly-fresh heel of bread on top of the gauze. Close the top, but not hermetically.
4. Set the jar in a sunny place, on a windowsill. Two or three days later, when the cucumbers and the pickling water change to a khaki color, they are ready to eat.
*Very important: Do not insert your fingers in the jar. Remove the pickles with a fork or tongs.
This recipe originally appeared in our B'yachad magazine.
html content and images here
Some content and h2