VOLVO
• die

2001 VOLVO V70X(
COUNTRY

the fridge and must remain refrigerat-
ed.
Pickling is no longer a matter of
survival during cold winter months.
But, imagine a stacked, hot, corned
beef sandwich without a pungent
kosher pickle spear.

PICKLED GINGER, CARROTS
AND ONIONS
1 cup rice vinegar
1 cup water
1 cup sugar
2 tsp. pickling salt
1 tsp. red pepper flakes
1/3 cup peeled, sliced,
fresh ginger root
2 cups sliced onions
4 cups carrots rings
Bring vinegar, water, sugar, salt,
pepper flakes and ginger to a boil in a
medium saucepan over medium-high
heat. Add the onions and carrots,
cook for 1 minute more and remove
from heat to cool.
Place the mixture in a large clean
jar with a tight-fitting lid or a plastic
container with a tight-fitting lid, and
refrigerate for at least 3 days or up to 2
weeks, turning the container over daily
and keeping it upside down. Makes
about 4-5 cups pickled vegetables.

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$57

l W V 10 R

Stock ',16978

A N D

plus tax
& license

53560 due at delivery includes
S575 sec dep. 3 yrs 36 000 miles

CO ISI

VOLVO

248-624-0400

On Maple Rd-, West of Haggerty

—

OPEN

SATURDAY 10-4 —

PICKLED GARLIC CLOVES OR
PEARL ONIONS
1/2 cup white wine vinegar
1/2 cup water
2 Tbsp. red hot pepper sauce,
such as Tabasco
1 bay leaf
1 tsp. rosemary or 1 rosemary sprig
1 tsp. pickling salt
1 tsp. black peppercorns
1 Tbsp. sugar
1 1/2 cups peeled garlic cloves
or peeled pearl onions
1/4 cup minced red bell pepper
Bring vinegar, water, pepper sauce,
bay leaf, rosemary, salt, peppercorns
and sugar to a boil in a medium
saucepan over high heat. Cook for 3
minutes. Add the garlic and red pep-
per. Bring the mixture to a boil again
and remove from heat.
Cover the pan and allow the gar-
lic to cool for 10 minutes before
canning or pouring the mixture into
a plastic or glass bowl. Cover well
with a top or plastic wrap and
refrigerate for 1 week before eating
or using as an appetizer or in salad
dressings.

The Council of Orthodox Rabbis
of Greater Detroit wishes to inform
the public that:
Dexter Davison Kosher Meat Market,
located at 13181 West Ten Mile Rd.,
Oak Park, MI 48237,
is no longer under the Council's
supervision. This is in spite of their
continuing to show an old poster
in the store front window, that
has long expired dates on it.

VITAMINS • HERBS • ORGANIC FOODS

r

1
1 s 00
Healthfoods including a variety of
1 1
KOSHER PRODUCTS like Maxi-Health 1 with purchas OFF
e over a

I

8/25
2000

106

Sun. 11:00-3:00 • Mon/FrUSat 9:00-6:00 • Tues./Wed/Thurs. 9:00-7:00 1
iii
120 S. Main Street, Royal Oak 248.541.6820

$30011 with this

1

_ E x p Ce o s ttoin 3i too.. .:

BREAD & BUTTER PICKLES
1 Tbsp. minced garlic
3 Tbsp. pickling salt

1 tsp. black peppercorns
2 cups sugar
2 cups white vinegar
2 tsp. celery seed
1 Tbsp. mustard seed
2 tsp. turmeric
1/2 tsp. whole cloves
8 cups unpeeled cucumbers,
sliced into 1/2-inch rounds
2 cups thin sliced yellow onions
1 cup small-diced red bell pepper
Bring garlic, salt, peppercorns,
sugar, vinegar, celery seed, mustard
seed, turmeric and cloves to boil in a
large pot over high heat. Add the
cucumbers, onions and bring the
mixture to a boil again. Allow to cool
10 minutes before canning or to
room temperature if chilling.
Pour the pickles into a glass or
plastic bowl and cover tightly with a
top or with plastic wrap. Turn the
pickles daily. Pickles will be ready to
eat in three or more days.

UNCOOKED DILL PICKLES
24 small pickling cucumbers
(or 16 larger)
2 1/2 cups water
2 cups white or cider vinegar
2 cups chopped fresh dill
1/2 cup sugar
12 whole peeled garlic cloves
3 Tbsp. kosher salt
1 Tbsp. black peppercorns
1 Tbsp. dill seeds
Combine all ingredients in a large
glass or plastic bowl. Toss well to
combine.
Can at this point or cover well
with a lid or plastic wrap and refriger-
ate for two weeks, turning the ingre-
dients every day.

PICKLED ZUCCHINI
1 cup white vinegar
1 1/2 cups water