Jodi
07-21-2005, 08:13 AM
I got the new newsletter from the Botenko's and the first thing in it was a pickle recipe. I hope it's OK to post it:
Raw Familys Famous Rawssian Pickles Recipe:
(served at Raw Family booth at all Raw Food Festivals in Portland)
Ingredients:
3 lbs pickling cucumbers
1/2 big bunch of Pickling dill (with seeds)
4 horseradish leaves (for crunchiness)
1 medium head garlic
6 cups of water
9 Tablespoons of sea salt.
Cut one quarter of an inch off both ends of pickling cucumbers. Stuff the cucumbers into a glass gallon jar with garlic, dill (with seeds), and fresh horseradish leaves. If you have hard time finding horseradish leaves, you may use grape, currant or cherry leaves instead.
Mix the water and salt in a blender.
Pour the salt-water into the gallon jar so that the pickles are covered. If needed, add plain water to completely submerge the pickles. Let this jar sit on the counter covered with a cloth for two days. On the third day the pickles will be pickled enough to eat. If you will decide after four or five days that you want them to stop pickling, drain the water, cover the jar with lid and place them in the refrigerator.
Yields: 1 gallon of pickles
Warning: This dish contains large amount of salt, please eat sparingly!
If it's not OK to post from a newletter..mods, please delete and I'll PM it to Autumn or anyone else.
Jodi
Raw Familys Famous Rawssian Pickles Recipe:
(served at Raw Family booth at all Raw Food Festivals in Portland)
Ingredients:
3 lbs pickling cucumbers
1/2 big bunch of Pickling dill (with seeds)
4 horseradish leaves (for crunchiness)
1 medium head garlic
6 cups of water
9 Tablespoons of sea salt.
Cut one quarter of an inch off both ends of pickling cucumbers. Stuff the cucumbers into a glass gallon jar with garlic, dill (with seeds), and fresh horseradish leaves. If you have hard time finding horseradish leaves, you may use grape, currant or cherry leaves instead.
Mix the water and salt in a blender.
Pour the salt-water into the gallon jar so that the pickles are covered. If needed, add plain water to completely submerge the pickles. Let this jar sit on the counter covered with a cloth for two days. On the third day the pickles will be pickled enough to eat. If you will decide after four or five days that you want them to stop pickling, drain the water, cover the jar with lid and place them in the refrigerator.
Yields: 1 gallon of pickles
Warning: This dish contains large amount of salt, please eat sparingly!
If it's not OK to post from a newletter..mods, please delete and I'll PM it to Autumn or anyone else.
Jodi