HERB - Another question about Dill

[Sheron Buchele/Curtis Rowland]

At 09:02 AM 5/26/99 EDT, you wrote:
>Do you have a recipe for a hot pickle (spicy) that is crisp.  I'd like a 
>recipe that I can spice up okra etc. I've got a sweet pickle recipe that is 
>really more candied than anything.  
>Jeanne de la Mer
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To make pickles hot, add powdered cayanne or crushed hot peppers of any
sort.  I have tried it with whole hot peppers and the pickles near the
pepper are nuclear and the rest are relatively un-impacted.

I have heard of 2 things to have a crisp pickle and have successfully tried
one of them.

The one I have tried:  cut the cukes and soak in salted ice water for at
least an hour.  I made my lord's mom's recipe for bread and butter pickles
this way and they were very crisp.

Untried, but vouched for: put a fresh grape leaf or two in the jar with the
pickles.  I love pickled grape leaves and have always wanted to try this,
but have never had a ready source of fresh grape leaves.

Good luck!

Leonora

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