For the Sound of a B-24!!!
My DAD'S Favorites :)
My dad loves his pickles! During the year he has to settle for store bought, but once pickle season is in, he grows his own & supplies the neighborhood, (S) & anyone else who wants to "chomp" on a nice juicy, crispy, home grown pickle. He has literally sent me 3,000 miles 'cross country on an airplane with a jar for friends during a visit, as well as taken them to the many Air Force Reunions he attends with my mom, to share as part of the "goodies" with his pals from World War II. The only reason he hasn't been able to make them in the past a few seasons back was during their visit when he couldn't find any decent "cukes".
When I first started on the computer in 1995-96, he & my mom had absolutely no idea what I was doing down in the basement. Sometimes I didn't quite know myself,,,,,,,compiling a bunch of memories at best, as he fixed his watches, and occasionally peeked behind to see what the heck I was up to. One day, after realizing I could write into this machine & save it for all posterity, he dictated the much coveted recipe for me. As he approaches his 95th birthday & still going healthy and strong :), he is still making his pickles & potato latkes at home, & a mess in the kitchen! (S),,,,,,giggle,,,I think my mom likes it,,,,,,hehehe
The music background is for his love of the organ & piano :) He still plays by ear :)
Herman’s Famous Kosher Dills®
- 1 gallon jar
- 4.5 pickling cukes (Kirby's are recommended)
- 3 level Tbs. + 1 Tsp. Kosher salt
- 1 clove thinly sliced garlic...or more depending on your preference
- 1 heaping Tbs. pickling spices...but remove the red peppers
- 1 full stalk of dill
- 1/4 Tsp. powdered or granulated alum
- 1 cup of white vinegar
- Wash & pack pickles halfway into jar.
- Pour all ingredients
- Finish packing pickles
- Fill to top with cold tap water
- Seal jar and invert jar several times to dissolve ingredients.
- Let stand at room temperature for 24 hours & then refrigerate.
- Ready to eat in two days (for half sour), let stand longer for increased sourness.
- (BTW: salt & vinegar may be varied to suit individual taste.)
- To make pickled green tomatoes.....use the same recipe as above, but add a 2-3 inch piece of fresh stalk of celery to the jar. Let stand for 5 weeks at room temperature, then refrigerate and enjoy.....
Remember, do not use a bare metal top.....the vinegar & salt will rust it and give the pickles a bad taste...
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