Dill Pickles (s Koprem Okurky)--czech Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Select fresh, evenly colored cucumbers. Wash and pack in a
stereilized jar. Place several sprays of dill on topp of cucumber.
Heat 1 qt. water, 1 c. vinegar and 1/4 c. salt to boiling. Cool. Pour
over cucumbers, filling jars to within 1/4 inch of top. Seal. Liquid
will become cloudy in a few days, but it will soon clear. The
pickles will be firm, crisp and evenly colored.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Title: Sauerkraut (For Canning)--Czech
Categories: Canning, Vegetables, Ethnic
Yield: 1 Recipe
Shred cabbage very fine, season well with salt to taste and rub with
hands in tub until cabbage gives juice and is wilted. Pack firm in
jars, but not too tight and seal. Kraut will ferment in jars in 10
days to 2 weeks. Dill may be added if desired.
Source: "Kolache and other fine Czech Recipes", Prague, OK, 1952
Source from luhu.jp
stereilized jar. Place several sprays of dill on topp of cucumber.
Heat 1 qt. water, 1 c. vinegar and 1/4 c. salt to boiling. Cool. Pour
over cucumbers, filling jars to within 1/4 inch of top. Seal. Liquid
will become cloudy in a few days, but it will soon clear. The
pickles will be firm, crisp and evenly colored.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Title: Sauerkraut (For Canning)--Czech
Categories: Canning, Vegetables, Ethnic
Yield: 1 Recipe
Shred cabbage very fine, season well with salt to taste and rub with
hands in tub until cabbage gives juice and is wilted. Pack firm in
jars, but not too tight and seal. Kraut will ferment in jars in 10
days to 2 weeks. Dill may be added if desired.
Source: "Kolache and other fine Czech Recipes", Prague, OK, 1952
Source from luhu.jp