Dill Pickles

Ingredients

• Select medium-sized green cucumbers
• starting with a layer of grape leaves
• layer of dill
• bring the same salt brine to a boil

Method

1. 1

   Wash and rub dry the cucumbers.

2. 2

   Slip them into boiling hot brine for 2-3 hours.

3. 3

   Layer cucumbers in a crock with grape leaves and dill.

4. 4

   Pour cooled brine over cucumbers, ensuring they are covered.

5. 5

   Place a lid and a heavy rock on top.

6. 6

   Skim any scum that forms.

7. 7

   Store in a cool, dry, dark place.

8. 8

   Ready in ten days.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 103. The excerpt below is the record exactly as published.

DILL PICKLES Rightly prepared can be used to great advantage in dis- orders of the digestive organs, particularly the liver and where there is starch poisoning. But the secret lies in the preparation. Select medium-sized green cucumbers. Wash each one of them and rub dry. Slip them gently into a tub of boiling hot brine and leave them in for two to three hours or until cold. (The brine must be heavy enough that a raw egg will keep on top the water.) Now put up the cucumbers in an earthenware crock or an old whisky barrel, layer upon layer, starting with a layer ot grape leaves, dill, then cucumbers, and so on, ending up on top with a layer of grape leaves and dill. Bring the same salt brine to a boil

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