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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*PICKLES AND RELISHES*

 

 

Use none but the best vinegar, and whole spices for pickling. If you

boil vinegar with pickles in bell metal do not let them stand in it one

moment after taken from the fire, and be sure that your kettle is well

scoured before using. Keep pickles in glass, stoneware, or wooden pails.

Allow a cup of sugar to every gallon of vinegar; this will not sweeten

the pickles, but helps to preserve them and mellows the sharpness of the

vinegar. Always have your pickles well covered with vinegar or brine.

 

 

MOTHER'S DILL PICKLES

 

Examine the cucumbers carefully, discard all that are soft at the ends,

and allow them to lay in water overnight. In the morning drain, and dry

them with a clean towel. Then put them in a wooden pail or jar, along

with the dill, putting first a layer of dill at the bottom then a layer

of cucumbers, a few whole peppers, then a layer of dill again, and so on

until all are used, and last lay a clean, white cloth on top, then a

plate and a stone to give it weight, so that the pickles will be kept

under the brine. To a peck of cucumbers use about a cup of salt.

Dissolve the salt in enough cold water to cover them. You may add one or

two tablespoons of vinegar to the brine. If the cucumbers are small, and

if they are kept in a warm place, they will be ready for the table in

five or six days. If salt pickles have turned out to be too salty, just

pour off the old brine and wash the pickles and then examine them

closely, and if they are spoiled throw them away. Lay those that are

sound in a clean jar and pour over them a weak solution of salt water,

into which put a dash of vinegar. Always examine the pickles weekly.

Take off the cloth, wash it, and remove all the scum that adheres to the

pail, and lay a clean cloth over the pickles again. Do not use more than

a cup of salt in the new brine, which must be thoroughly dissolved. You

will find among Salads a nice recipe wherein salt pickles are used. (See

"Polish Salad," or "Salad Piquant.") It is a good way to make use of

pickles in winter that have become too salty for ordinary use.

 

 

DILL PICKLES FOR WINTER USE

 

Take two or three dozen medium-sized cucumbers and lay them in salt

water overnight. Wipe each one dry, discarding all that are soft and lay

them in a wooden vessel (which is better than a stone one) along with

grape leaves and green grapes, if you can get them, whole peppers, or

one or two green peppers, a few bay leaves, a few pieces of whole

ginger, a few cloves and a stick of horseradish sliced upon top of all.

Use plenty of dill between each layer. Boil enough water to cover the

pickles. Use about one pound of salt to six quarts of water, and one cup

of vinegar. If you wish to keep them all winter, have your barrel closed

by a cooper.

 

 

GREEN DILL TOMATOES

 

Select small firm green tomatoes, follow recipe for Dill Pickles, using

the green tomatoes in place of the pickles.

 

 

SMALL DILL PICKLES

 

Select pickles of from two to three inches in length and scrub well with

a small brush. Pack in layers in Mason jars, a layer of pickles, a layer

of dill and a few mustard seeds, placing a bay leaf and a piece of alum

the size of a pea on the top of each jar.

 

Let one cup of vinegar, two cups of water and one tablespoon of salt

come to a boil. Pour boiling hot over the pickles and seal.

 

 

TEUFELSGURKEN (HOT PICKLES)

 

Pare large, green cucumbers, cut each one lengthwise, take out the seeds

with a silver spoon and then cut each piece again so as to have four

pieces out of one cucumber. When all are pared salt well and let them

remain in the salt for twenty-four hours or more; then dry each piece,

put in layers in a stone jar with whole white and black peppercorns,

small pickling onions, which have been previously pared and salted

overnight, pieces of horseradish, a few bay leaves, a little fennel,

caraway seeds, a few cloves of garlic (use this sparingly) and also some

Spanish pepper (use very little of the latter). Have a layer of the

spices at the bottom of the jar. A handful of mustard seed put on the

top layer will be an improvement. Boil enough pickling vinegar to cover

well. Add a cup of sugar to a gallon of vinegar, boil and pour over hot.

Boil again in three days and pour over the pickles after it gets cold,

and in two days pour off the vinegar and boil again and pour over the

pickles hot. Boil three times altogether.

 

 

MUSTARD PICKLES

 

Choose small cucumbers or gherkins for this purpose. Reject all that are

specked or misshapen. Wash them thoroughly; drain off all the water, and

allow them to lay in a tub overnight, thickly salted. In the morning;

wipe the pickles carefully. Lay them in a stone jar or a wooden bucket,

in this way: Put in a layer of pickles. Cut up a few green or red

peppers; put a few pieces in each layer, also a few cloves (remove the

soft heads) and a tablespoon of mustard seed, and one bay leaf, no more.

Then proceed in this way until the pickles are used. Then take half a

pound of the very best ground mustard, tie it in a cloth loosely (use

double cheese-cloth for the purpose), and lay this mustard-bag on top of

the pickles. Boil enough white wine vinegar in a bell metal kettle to

just cover them; add a cup of sugar for every gallon of vinegar, this

does not sweeten them, but tends to preserve them and cut the sharpness

of the vinegar. If the vinegar is very strong, add a cup of water to it

while boiling; it should not "draw" the mouth, but be rather mild. See

that the pickles are well covered with the vinegar, and pour the vinegar

hot over the pickles and mustard. If the vinegar does not completely

cover the pickles, boil more and add. Lay a plate on top of all to keep

the pickles under the vinegar, and when cold tie up. Look them over in a

few weeks, if you find any soft ones among them, boil the vinegar over

again, and pour it over them hot.

 

 

SALT PICKLES

 

(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay

them in a jar or wooden pail, sprinkle coarse salt over each layer, and

add dill, whole peppers and grape leaves, if you have them, also a very

few bay leaves. Cover with water up to the brim and lay a piece of rye

bread in the jar; it will help to quicken the process of souring. Cover

with a plate and put a clean, heavy stone on top of the plate, in order

to keep them well covered with the brine. Set them in a warm place, say

back of the kitchen stove, for the first three days. They will be ready

to use in a week.

 

 

SALZGURKEN

 

Take half-grown cucumbers; lay them in water overnight, then wipe each

one dry and reject all that are soft at the ends. Lay a layer of

cucumbers in a new barrel or wine keg (a small vinegar barrel is best),

then a layer of the following spices: Fennel, dill, bay leaves, a few

whole peppers; then cover with grape and cherry leaves, and begin again

with a layer of cucumbers and fill in alternate layers until all are

used. Then boil enough salt and water to just cover them, test the

strength of the water by laying an egg in it, if it rises the water has

enough salt in it, if not, add more salt. Pour this over the cucumbers

when cold. Get a cooper to tighten up the barrel, and roll it in the sun

and allow it to stay there for two weeks, turning over the barrel once

each day.

 

 

DELICIOUS MUSTARD PICKLES (SENFGURKEN)

 

Take about two dozen large, yellow pickles, pare them with a silver

knife (to prevent them from turning dark), and cut lengthwise. Now take

a silver spoon and remove all the seeds and soft inner pulp. Cut into

strips about as long as your finger; sprinkle salt over them, and so on,

until they are all cut up, then put in a wooden pail or large china bowl

overnight. At the same time take about two quarts of small pickling

onions, scald them with boiling water, remove the skins, also with a

silver knife, and salt the same as you did the pickles. In the morning

take a clean dish towel and dry each piece and lay them in a stone jar

in the following manner: First a layer of pickles then a layer of

onions, and then some horseradish, sliced, between the layers; a few

whole peppers, a very few bay leaves, and sprinkle mustard seed,

allspice and whole cloves between each layer. Remove the soft little

heads of the cloves to prevent the pickles from turning dark; cover all

with the best white wine vinegar; put a double cheese-cloth filled with

mustard seed on top. In two weeks pour off the vinegar carefully and

boil, and let it get perfectly cold before pouring over the pickles

again. You may pack them in small glass jars if you prefer.

 

 

CHOW-CHOW

 

Take pickles, cauliflower, beans, little onions and a few green and red

peppers. Cut all up fine, except the onions; salt well overnight, drain

off next morning and put in a large jar. Now mix one gallon or more of

best pickling vinegar with a pound of ground mustard (wet the mustard

with cold water before using). Put in a bag the following spices:

Cloves, whole peppers and mustard seed. Boil the vinegar and spices and

then throw over pickles boiling. Add a tablespoon of curry powder, and

when cold tie up, having previously put a cloth with mustard seed over

all.

 

 

CUCUMBERS IN OIL

 

One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint

salt, let stand overnight, drain thoroughly in morning, add two pints of

sliced onions, then add dressing, consisting of four tablespoons of

black mustard seed, four of white mustard seed, two of celery seed,

one-half pint of best olive oil, one-half pint of white vinegar. Put

cucumbers and onions into this, add one teaspoon of powdered alum,

dissolved in a little warm water, add enough vinegar to cover it well,

let stand three weeks before using.

 

 

SWEET PICKLES

 

Soak five hundred tiny cucumbers in salt water for twenty-four hours,

using one-half of a cup of salt to four quarts of water. Drain, pour hot

water over them and drain very dry. Take two ounces of cloves, heads

removed, four sticks cinnamon; tie these spices in a bag and heat with

three pounds of brown sugar and one pint of cider vinegar slowly, nearly

to the boiling-point, add the pickles and remove from the stove. Put in

glass jars and cover with vinegar.

 

 

MIXED PICKLES

 

Wash one quart of large cucumbers, cut in cubes, one quart of small

cucumbers left whole, one quart small silver-skinned onions, one quart

small green tomatoes chopped coarse, two red peppers chopped fine, one

large cauliflower broken in small pieces; pour over them a weak brine

solution made of one quart of water and a cup of salt. Let stand

twenty-four hours; bring to a boil in same solution, drain and make the

dressing.

 

*Mixed Pickle Dressing.*--Mix six tablespoons of mustard, one tablespoon

of turmeric, one cup of flour, two cups of sugar and two quarts of

vinegar. These ingredients must be thoroughly mixed and then cooked

until thick. Stir in the pickles; heat thoroughly; empty into glass jars

and stand away until needed.

 

 

PICKLED CAULIFLOWER

 

Separate flowerettes of four heads of cauliflower, add one cup of salt,

and let stand overnight. Place in colander, rinse with cold water and

let drain. Tie one-quarter of a cup of mixed pickle spices in a thin

bag and boil with two quarts of vinegar and two cups of sugar, throw in

the cauliflower, boil a few minutes and pour to over flowing in

wide-mouthed bottles or cans. Cork or cover and seal airtight.

 

 

PICKLED BEANS

 

Remove the strings and cut one pint of wax beans into one inch pieces;

wash and cook in boiling salt water (one teaspoon of salt to one quart

of water), until tender, but not soft. Drain beans and save the water in

which they were cooked. Reserve enough of this bean liquor to fill cans,

add one-half cup of sugar and one cup of vinegar, let just cook up add

the drained beans, cook all together and pour boiling hot into the cans.

Seal at once. Use as a salad or sweet sour vegetable.

 

 

PICKLED ONIONS

 

Pour hot salt water over the onions, which should be small and perfectly

white. Peel them with a silver spoon (a knife would injure their color),

and let them lay in a salt brine for two days. Then drain the onions and

boil enough vinegar to cover them. Throw the onions in the boiling

vinegar and let them boil only a few minutes. Take from the fire and lay

them in glass jars, with alternate layers of whole white peppercorns and

a few cloves (removing the soft heads, which would turn the onions

black), a stick of horseradish sliced, and mustard seed and dill (used

sparingly). When the jars are filled heat the vinegar and add a cup of

sugar to a gallon of vinegar. Cover the jars to overflowing with the

vinegar, and seal while hot.

 

 

GREEN TOMATO PICKLE (FRENCH PICKLE)

 

Wash thoroughly a peck of green tomatoes, eight large white onions and

six green-bell peppers. Remove the seeds from the peppers. Slice all the

vegetables very thin. Put them in a stone jar; sprinkle a pint of salt

over them, add a pint of cold water. Cover them with a napkin and let

stand overnight.

 

In the morning put as much of the pickle as it will hold in a colander;

let cold water run over; drain the vegetables a moment, then turn them

from the colander into a large preserving kettle. Repeat the process

till all are in the kettle. Then add a quart of cider vinegar, a half

pint of tarragon vinegar, a pound of granulated sugar, a half pound of

yellow mustard seeds, four bay leaves, an ounce of stick cinnamon

(broken in short lengths), six whole cloves and stand the kettle over a

slow fire and let the whole simmer for an hour with the cover of the

kettle drawn back two inches. Stir the mixture frequently. At the end of

the hour put the pickle in a stone crock or in glass jars.

 

 

PEPPER MANGOES

 

Take large green peppers; extract the seeds and core with a penknife,

being careful not to break the peppers. Chop up one head of cabbage

after boiling it in salt water. When cold add one cup of mustard seed,

two tablespoons of grated horseradish, one nutmeg grated, one clove of

garlic grated, a pinch of ground ginger, one dozen whole peppercorns,

half a tablespoon of prepared mustard, one teaspoon of sugar and half a

teaspoon of best salad oil. Lay the peppers in strong salt brine for

three days; then drain off the brine and lay them in fresh water for

twenty-four hours. Fill the peppers with the above mixture, sew or tie

them up with strong thread, pack them in a large stone jar and pour

scalding vinegar over them. Repeat this process three times more, at

intervals of three days. Then tie up the jar and set it away in a cool,

dry place for three months.

 

 

PICCALILLI

 

Take one-half peck of green tomatoes, three red peppers, chopped; put in

one cup of salt. Let stand overnight, then strain off the water. Five

chopped onions, one pound of brown sugar, one-quarter ounce of allspice,

and whole cloves put in a bag; one bunch of celery, one-half ounce of

mustard seed. Cover with vinegar and boil three hours.

 

 

PREPARED MUSTARD

 

Rub together one teaspoon of sugar, saltspoon of fine salt and one

tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of

ground mustard with vinegar enough to thin it. Then add to the mixture

of sugar, and if too thick, add a little boiling water.

 

 

BEET AND HORSERADISH RELISH

 

Take three cups of cold, boiled beets, grate and add one-half cup of

grated horseradish; season with one-quarter teaspoon of pepper, one

teaspoon of salt and two tablespoons of sugar. Add all the vinegar the

horseradish and beets will absorb, and place in covered jar or glass and

it is ready for use. Will keep a long time.

 

 

CABBAGE, BEET AND HORSERADISH RELISH

 

Take two quarts of boiled beets chopped, two quarts of cabbage chopped,

one cup of grated horseradish, mix with two cups of sugar and two

teaspoons of salt, add cold vinegar to cover, and place in gallon jar.

 

 

PICKLED BEETS

 

Take two pounds of cold, boiled beets, slice, place in crock in layers,

sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one

teaspoon of brown sugar, one teaspoon of caraway seed, if you like, and

cover with one pint of vinegar.

 

Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the

beets for decorations. The eggs will be red.

 

 

PICKLED RED CABBAGE (HUNGARIAN STYLE)

 

Select a medium-size, very hard head of red cabbage. Remove the outer

leaves and cut the stalk off close to the head. Then cut the cabbage in

quarters and take out the heart close to the leaves.

 

With a very sharp, thin-bladed knife cut the cabbage in shreds as fine

as possible.

 

After the cabbage is all finely cut let cold water run over it through a

colander; put the cabbage in a big kitchen bowl or a stone-crock in

layers about two inches thick.

 

Over each layer place two or three thin slices of red onions, and

sprinkle about four generous tablespoons of salt. Repeat this process

till all the sliced cabbage is in the jar or bowl. Let the last layer be

one of salt.

 

Pour a pint of cold water over this. Cover it with a plate that fits

closely and lay a weight of some sort on the plate and stand the bowl in

a cool place overnight.

 

In the morning pour the cabbage, brine and all, in a large colander to

drain; let the cold water from the tap run over it for about five

minutes; then return the cabbage to the receptacle in which it was

salted.

 

A stone-crock is really the best, as the cabbage will keep in it all

winter. In a kettle or saucepan over the fire add a pint of good cider

vinegar, a gill of tarragon vinegar, a half pint of cold water, a half

pound of granulated sugar, four bay leaves, a level tablespoon of

allspice, a teaspoon of peppercorns and three ounces of stick cinnamon

broken in half-inch pieces.

 

Let this all boil one minute and while boiling hot pour it over the

cabbage in the jar; place the plate which should be of porcelain, over

it; then put the cover of the jar on and let this stand for twenty-four

hours. Then pour off the vinegar, heat it again till it just boils, pour

it over the cabbage, cover it and put it in a cool place. It will keep

in perfect condition all winter, and is one of the most delicious

relishes known.

 

 

SAUERKRAUT

 

Line the bottom and sides of a clean barrel or keg with cabbage leaves.

Cut into fine shreds one or two dozen large heads of white, crisp

cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in

a layer of cabbage, say about four inches deep, and press down firmly

and sprinkle with about four tablespoons of salt. Put one or two tart

apples, cut up fine, between each layer, or some Malaga grapes (which

will impart a fine flavor to the kraut). When four layers have been put

in, pound with a wooden beetle until the cabbage is quite compact and

then add more cabbage, and so on until all has been salted, always

pounding down each layer. Last, cover with cabbage leaves, then a clean

cloth, a well-fitting board, and a heavy stone, to act as weight on top

of all. It is now ready to set away in a cool cellar to ferment. In two

weeks examine, remove the scum, if any; wash the cloth, board and stone,

wash also the sides of the keg or jar, and place all back again. This

must be done weekly.

 

 

CORN RELISH

 

Boil nine ears of corn and cut from cob; chop fine large head of cabbage

and salt it; chop six green peppers; two tablespoons of white

mustard-seed, three pints of vinegar, one cup of granulated sugar, two

tablespoons of turmeric, two tablespoons of cornstarch, and one

tablespoon of dry mustard. Dissolve cornstarch and mustard in the

vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all

the ingredients and stir in pot of vinegar. Let all get very hot and

seal in pint jars. This is fine as a pickle with cold meats.

 

 

MUSHROOM CATSUP

 

Wash and look over one pint of mushrooms carefully, put them in an

earthen jar with alternate layers of salt. Let stand for twenty-four

hours in a comparatively warm place; put through a fruit press and add

one-fourth ounce of green ginger root cut in small pieces. Measure the

mushroom liquor; to one pint of liquor add one-half ounce of peppercorn

and simmer for forty minutes; then add one-fourth ounce of allspice and

of cloves and one blade of mace and boil for fifteen minutes. Take from

fire and cool. Strain through a cloth, bottle and seal.

 

 

TOMATO CATSUP

 

Cut eight quarts of tomatoes in pieces and stew them until soft; press

through a sieve to remove the skins and seeds; add one head of garlic or

one-half onion, one-half tablespoon of black pepper, one-quarter

teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a

cup of salt and one of cider vinegar; mix thoroughly and boil about

three hours or until reduced one-half. Bottle without straining, then

seal.

 

 

TOMATO SAUCE (CHILI)

 

Forty-five large tomatoes, skin and cut into pieces, twenty green

peppers, twenty red peppers, six onions, all cut fine, two tablespoons

of salt, six small cups of vinegar, two cups of sugar. Mix all together

and boil two hours, then add one tablespoon each of ginger, cloves,

cinnamon and allspice, and boil up once. Bottle and seal at once.



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