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| HOMEMADE LITHUANIAN HALF-SOUR PICKLES | |
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35 to 40 cukes 1 gal. water 1 c. white vinegar 2 oz. or less pickling spice 2/3 c. canning salt 1 to 4 cloves garlic & dill weed to taste Wash cukes, layer dill, layer cukes in crock or large glass jar. Mix all ingredients together until salt is dissolved. Pour over cukes and keep cukes under liquid. Let stand for 2 to 3 days at room temperature. If cukes foam up, skim off. Keep a heavy weight on cukes if in a large crock. Do not cover tightly. Refrigerate after they have turned a brown color. | |
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recipe reviews #148070
Bob Witham (Connecticut) says:
This is similar to my mother's recipe, but she always added grape leaves to the mix. Supposedly it kept the pickles crisp and green. Most pickle recipes call for alum to do the same thing, but my mother and grandmother said you had to use grape leaves.
#165705
Theresa Gricius (Wisconsin) says:
I have been looking for the Lithuanian recipe my grandmother made....all of us kids and adults loved them....and they'd be gone within a day!!! She got to the point she had to hide them while they were brining or whatever it's called. And she used grape leaves, that's all we know. and we have all been looking for the recipe.
#190238
Kim Bascom (Arizona) says:
You can use Bay leaves, Oak leaves, Currant leaves or Grape leaves. It keeps them crispy and more crunchy. The reason is called tanning.
Many parts like Ukraine and Russia they use Currant and Grape. Other areas like Poland and the Baltics use Oak and/or Grape leaves while Europe uses Bay leaves. Many old timers in America used Oak leaves and Grape.
Many parts like Ukraine and Russia they use Currant and Grape. Other areas like Poland and the Baltics use Oak and/or Grape leaves while Europe uses Bay leaves. Many old timers in America used Oak leaves and Grape.
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