“Quasaks” Czech Kosher Dills
(from cokerlj’s recipe box)
I haven’t tried to make these but Mothers and Totsy’s were always great.
This a great recipe. These pickles come out very much like Kosher Dills.
Source: Totsy Dornhoefer, Vasek Family Cookbook, Millie Vasek Bartek
Categories: Canning & Pickling, Czech Family Recipes
Ingredients
- large & medium garden cucumbers
- 1 small stalk fresh dill with "seed heads" per gallon
- 1 cup canning salt
- 2 gallon jars
- 1 gallon distilled water
- 2 large onions
- hand full of garlic cloves
- 1 small head green cabbage (optional)
Directions
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Bring to a boil the water and salt.
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In the bottom of each gallon jar place stalk of dill, one onion quartered, several cloves garlic and 1/4 head of optional cabbage.
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Pack jars with cucumbers, starting with larger cucumbers on bottom and smaller ones on top.
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Pour hot salt brine over cucumbers.
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Put lids on the jars and screw lids on tight (do not put in a hot water bath).
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Store in a warm place (not direct sunlight and cover with a towel to keep light out) and let stand for one week or 10 days, up to 2 weeks depending upon how warm the weather is, if it is nice and warm it may only take 5 – 7 days to be ready.
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Check to see if they are “ready”, open jar and taste one, if it is not ready…and you will know…let ferment a little longer…check again. They will be white inside and sweet, not bitter when you bite into one.
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When done you can lightly rinse cucumbers off (they will get sort of a light fermenting slime on them), remove from jars, saving brine…rinse jars…re-pack, cover with brine and then chill.
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Chilling will keep cucumbers from “over fermenting” and keep crisp.