It Doesn’t Have to Cost A Fortune . . .

Only Look Like It!

jews d

in
the

Hannah Lewis
prepares beets
and turnips for
fermentation.

continued from page 20

Make Some
Sauerruben!

Hannah Lewis and Valeriya Epshteyn both
recommend pickled turnips as a delicious
project for beginners. Sauerruben (sauer
= sour, as in sauerkraut; ruben = turnips),
according to Epshteyn, “tastes like mild
horseradish, but not overwhelming like
horseradish.”

She adds salt to
the grated veg-
etables as a prep
for the brine.

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248.851.6989

Lois Haron, Allied Member ASID

Valeriya’s
Recipe

Grate turnips. Add salt.
Massage the turnips until
they weep some liquid into
the bowl. Put the salted
turnips into a jar. Make sure
the liquid covers the turnips;
add salted water, if needed.
Keep the jar out of the
refrigerator, but let it burp.
Open the cover every day
and then screw the cover
back on. Or have some
sort of valve to let the burp
escape. It smells for two or
three weeks. Then seal and
refrigerate.

Franklin Cider Mill

“A FAMILY TRADITION”

Kosher Dill Pickles

OPENING
SATURDAY,
9.1.18

• Make a brine of 3.5 to 5 percent salt
by dissolving two or three tablespoons
of non-iodized salt in a quart of water.
• Put a bunch of fresh cucumbers (pick
small, green, under ripe ones) into a
glass jar. It is traditional to add spices:
a hot pepper, cloves of garlic, dill
seeds (or fresh dill), peppercorns and
mustard seeds. Add enough of the
brine to cover the cucumbers.
• Some people add a leaf from a
horseradish plant, a grape vine or a
raspberry or currant bush. They say it
makes the cucumbers crisper.
• If you can, find a non-metal weight to
keep the top cucumber below brine
level. Close the jar with a non-metal
lid.
• Remember to open the jar once a
day to let gasses escape. If you have
a valve to let the mixture burp, you
do not need to open the jar. In a few
days, you will have new pickles; a few
days later, half-sours; after a week
or so, sour pickles. When the pickles
taste the way you like them, move
them to the refrigerator.

248-626-8261

14 Mile Rd.
and Franklin Rd.

HOURS:
Open Daily
7am-6:30pm
Weekends
8am-6:30pm
Thanksgiving Day
8am-4pm
Last Day of Season,
Sunday,
November 25th

Make us your stop for
the Jewish Holidays. A
full assortment of Dakota
Breads and our Franklin
Homemade Apple Pies.

22

August 30 • 2018

For more recipes, go to
thejewishnews.com.

jn

Lewis adds
liquid from
the bowl to
fill the jar
to cover the
veggies.