In the basement of our house was a root cellar, sometimes called the fruit cellar depending on what was stored in there at the time. The cellar was under the stairs and it was tucked in behind suitcases and old trunks and my grandmother's treadle sewing machine. There was a plain wooden door that opened into a dark room lit by a single light bulb. Nothing inside but rough shelving and a dirt floor that kept it cool. This is where my mother stored all the preserves, the potatoes, the turnips and the onions. This is where she kept the wine she made in a ceramic pot at Pesach. But this is not where she kept the pickles.
The pickles had special status. They were kept in another cupboard that was slightly warmer than the cellar but cool enough to preserve the contents. Why she did this, I may never know but this is where the jars went after the cukes had "turned" - after 5 days of sitting on the kitchen counter.
BT's Kosher Dills
Ingredients:
For each 2 quart sealer:
As many kirby cucumbers as will fit
2 level tablespoons (30 grams) kosher salt
2 cloves garlic, peeled (more if you like)
1 tablespoons (30 grams) pickling spice
1/2 red chili
Dill with stalks
Directions:
Wash cucumbers very well or soak in cold water for half an hour to remove dirt
Cut off ends
Thoroughly wash sealer jars
Pour boiling water in the jars and leave five minutes to sterilize them.
Soak lids in boiling water for five minutes
Pack jars with cukes. You may need to lay the jar
on its side to maximize number
Jam dill into jar on one side
Add salt, garlic, spice and chili
Fill jar with cold water up to 1/2 (1.5 cm) inch below lip
Seal the jars with the lids
Turn the jars upside down and leave on the counter for 24 hours
Turn jars over and leave for 4 days
If cucumbers change from dark green to olive green - it is working
Store in a cool place or just eat them.
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