he 2 1/2 Tablespoons kosher salt. Heat just until the
Drain Kosher Dill pickle.
Cut pickle round not too small (thin).
Put in same jar.
Mix sugar and vinegar.
Put cloves in thin cloth and put in jar with pickle.
Add garlic.
Pour sugar mixture over pickle.
Put pickle in refrigerator jar upside down to dissolve sugar.
Shake often.
When sugar is dissolved pickle is ready to eat 24 hrs.
Keep refrigerated.
an with a layer of kosher salt. Place the roast, bone
esult in a great authentic Kosher pickle.
Enjoy, then leave
Layer ingredients into a crock pot as follows:
Beef.
Flour, Corn Starch and Seasonings.
Broth.
Potatoes.
Carrots.
Celery.
Cook on high for 6 hours or on low for 10-12 hours.
Optional:
Drop kosher dumpling mix on top for the last 30 minutes of cooking.
Boil and pour drained kosher pickles.
Chill in refrigerator a few days.
Boil water and kosher salt together for 2 to 3 minutes.
When stops boiling, add vinegar.
In large jar, put pickling spice, dill and garlic.
Fill jar with pickling cucumbers (sliced longways).
Pour liquid over pickles, etc.
Close cover.
Leave out until cool.
Refrigerate and use next day.
They keep well in refrigerator.
Drain kosher dills; discard juice.
Rinse pickles.
Slice like bread and butter pickles and put in large bowl.
Add sugar and vinegar.
Let stand 3 days at room temperature (covered), stirring occasionally.
Refrigerate after 3rd day.
Boil sugar, vinegar and spices, and cool.
This makes a good sauce.
Rinse kosher dills in cold water.
Pour sauce over dills that have been put in a jar.
Let stand 2 weeks in refrigerator, turning daily.
bowl. Many Vietnamese Chicken recipes usually require a short time
br>**TYPES OF SALT:
Kosher salt is the ONLY type
In a bowl combine the ingredients. Some recipes online indicate to mix well while others stir the ingredients together in a \"swirly\" manner (think of a marbled cake). I'll let you decide that.
Serve at room temperature.
Use as a spread/dip with Turkish or Arabic bread, French bread, etc.
Place potatoes in a steamer basket over 1\" simmering water. Cover and steam until tender, 15-20 minutes.
In a saucepan, mash half of the potatoes with a potato masher or ricer.
Add remaining potatoes, butter, creme fraiche, fleur de sel (or kosher salt) and pepper.
Gently stir to combine.
Transfer potatoes to a serving bowl.
Garnish with creme fraiche, basil and chives.
*Fleur de Sel is available online at chefsshop.com or at specialty food markets. It is sea salt.
o 'real' measurements to these recipes, I base it on the
ith a fair amount of kosher salt and ground black pepper
t: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/roasted
ee original content and other recipes at www.woodfiredkitchen.com.
ven door closed. (In other recipes I have read that one
o describe some of these recipes better!) but I am assuming
chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes