There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Monday, October 3, 2011

Untested - Dill Pickles a Maman

7 lbs cucumbers (3 and one half inches long)
12 stalks fresh dill
2 cups vinegar
12 green grape leaves
1 cup salt 9 cups water

Wash cucumbers thoroughly in 2 or 3 cold waters. Pack vertically in clean, sterile quart or half gallon jars, leaving enough space in the top of jar for dills. Wash dill quickly through cold water to remove dust. Fold up compactly and stuff one stalk down between the pickles and one in top of each jar to fill up the space above the pickles. Heat vinegar, salt and water just to the boiling point; then immediately pour over the pickles, filling jars to one quarter inch from the top. Seal and store in a cool dark place. Let pickles stand at least three weeks before using. Makes 6 to 7 quarts.

NOTE: I'm not sure where the grape leaf comes in, but I'd imagine it's stuffed in along with the dill stalk.
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