{"id":7912,"slug":"salt-pickles","title":"SALT PICKLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["nice, large cucumbers","coarse salt","dill","whole peppers","grape leaves","bay leaves","water","a piece of rye bread"],"ingredients_norm":["nice large cucumber","coarse salt","dill","whole pepper","grape leaf","bay leaf","water","rye bread"],"steps":["Take nice, large cucumbers, wash and wipe them; lay them in a jar or wooden pail.","Sprinkle coarse salt over each layer, and add dill, whole peppers and grape leaves, if you have them, also a very few bay leaves.","Cover with water up to the brim and lay a piece of rye bread in the jar; it will help to quicken the process of souring.","Cover with a plate and put a clean, heavy stone on top of the plate, in order to keep them well covered with the brine.","Set them in a warm place, say back of the kitchen stove, for the first three days. They will be ready to use in a week."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w107:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"416eb6733e78e379c07a8ceb0bd39f79791cc08685c511ace2199e015a636898","created_at":"2026-08-02T17:05:17Z","updated_at":"2026-08-02T17:05:17Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/salt-pickles"}