William Penn Life, 2010 (45. évfolyam, 1-12. szám)
2010-09-01 / 9. szám
The Hungarian Kitchen 24-Hour Pickles 2 quarts spring water 1 cup white vinegar Zi cup kosher salt 'A cup sugar 4 ounces fresh dill 7 cloves garlic, peeled then split 12 cucumbers, cut lengthwise into four slices In a saucepan, combine the water, vinegar, salt and sugar. Bring to a boil, then cool down and set aside. In the bottom of a gallon glass or plastic jar, place some of the dill and one-half of the garlic cloves. Add the sliced cucumbers to the jar, then the rest of the garlic and dill. Pour the cooled vinegar/water mixture into the jar, put on the lid and refrigerate for 24 hours. Hungarian Vodka Cherry Peppers 2 pounds sweet Hungarian cherry peppers 2 teaspoons canning salt 1 teaspoon sugar 2 cups white vinegar Zi cup spring water I cup vodka In a saucepan, combine the water, salt, vinegar, sugar and vodka, then bring to a boil. Stir to dissolve spices. Let cool to room temperature. Trim the stems of the peppers leaving a quarter inch. Cut four small slits in the sides of each pepper and place in a jar with a sealable lid. Pour the liquid over the peppers, seal and refrigerate for 24 hours. Classic Bread & Butter Pickles 3 pounds pickling cucumbers I large sweet onion 3 tablespoons kosher salt I teaspoon celery seed I teaspoon ground turmeric I tablespoon yellow mustard seed % teaspoon allspice 3 cups cider vinegar 2Zi cups light brown sugar Trim the pickles and cut into %-inch rounds. Peel and cut the onion into '/i-inch slices. Toss them both with salt and let stand for two hours. Drain and rinse well, then set aside. In a non-reactive saucepan, combine remaining ingredients and bring to a boil over high heat, stirring to dissolve the spices. Reduce heat and simmer for five minutes, then pour the liquid over the cucumbers and onions. Cool to room temperature, then place in a jar or covered container and refrigerate for at least 24 hours. Pickles will last for one month in the refrigerator. Bourbon Pickles Apricots I cup cider vinegar 1 cup fresh orange juice Zi cup white grape juice 'A cup sugar % cup maple syrup 2 teaspoons whole allspice berries 8 whole cloves Minced zest of two oranges I tablespoon minced fresh ginger 8 apricots, quartered and pitted Vi cup bourbon In a saucepan, combine the vinegar, juices, sugar and maple syrup, then bring to a boil. Stir to dissolve sugar and blend liquids. Add the allspice and cloves, bring back to a boil, then simmer for five minutes. Remove from heat, add the zest and ginger, then cool to room temperature. Add the apricots and the bourbon, then cover and refrigerate for 48 hours. Will last six weeks in the refrigerator. Enjoy a taste of Hungary today! The Official WPA Cookbook Over 500 recipes Hungarian favorites & other tasty dishes Kitchen tips from Chef Béla Information on cooking, dieting & entertaining PLUS an enclosed book stand Mtá VF (includes shipping & handling) For your copy, make your check payable to “WPFA Scholarship Foundation” and mail to: WPA Cookbook, William Penn Association ■ 709 Brighton Road, Pittsburgh, PA 15233 All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, Inc V\ ílliárwénnlLitei
