“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

  1. Bring to a boil the water and salt.

  2. In the bottom of each gallon jar place stalk of dill, one onion quartered, several cloves garlic and 1/4 head of optional cabbage.

  3. Pack jars with cucumbers, starting with larger cucumbers on bottom and smaller ones on top.

  4. Pour hot salt brine over cucumbers.

  5. Put lids on the jars and screw lids on tight (do not put in a hot water bath).

  6. 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.

  7. 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.

  8. 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.

  9. Chilling will keep cucumbers from “over fermenting” and keep crisp.

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