{"id":1375,"date":"2013-07-17T21:11:58","date_gmt":"2013-07-17T21:11:58","guid":{"rendered":"http:\/\/www.nashcc.edu\/news\/?p=1375"},"modified":"2013-07-26T11:30:41","modified_gmt":"2013-07-26T11:30:41","slug":"lidded-cookie-jar-pickles","status":"publish","type":"post","link":"https:\/\/www.nashccnews.com\/news\/2013\/07\/lidded-cookie-jar-pickles\/","title":{"rendered":"Lidded Cookie Jar Pickles"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Ingredients;
\n4 pounds of Pickling Cucumbers, washed and cut into 1\/3\u201d slices
\n1 full Head Garlic, minced
\n\u00bd Poblano Pepper, julienne
\n1\/3 C Fresh Dill, chopped
\n1 Tbsp. Fresh Ginger, minced<\/p>\n

Place all in a bowl and toss well to coat, then pack into the cookie Jar.<\/p>\n

While the cucumbers are marinating, bring to a boil;<\/p>\n

3 C White Vinegar
\n3 C Cider Vinegar
\n\u00bd C Brown Sugar
\n3 C Water
\n6 Tbsp. Kosher Salt<\/p>\n

Then place the following ingredients into a mortar and pestle and crush or alternately place in a spice grinder and pulse for a few pulses.<\/p>\n

1 Stick Cinnamon
\n10 Whole Cloves
\n2 Tbsp Mustard Seeds
\n1 Tsp Brown Mustard Seed
\n1 Lg. Bay Leaf
\n2 Tbsp Whole Coriander
\n1 Tbsp Whole Cumin Seed
\n2 ea Whole Star Anise
\n1 \u00bd tsp Whole Allspice
\n1 Tbsp Black Pepper Corns
\n\u00bd tsp Ground Cardamom \u2013 or \u00bd Tbsp Whole<\/p>\n

Once the spices are very roughly ground place in the water\/vinegar mix and boil for 1 \u2013 2 minutes, stirring to dissolve the sugar and salt. Remove from the heat and let sit for a few minutes, then pour over the cucumbers. Stir to mix well and then cover with grape leaves. Let cool to almost room temperature and then put the lid on and refrigerate for a week, if you can!<\/p>\n

This is a modified recipe from the Dinosaur Barbeque Restaurant in New York.<\/em><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients; 4 pounds of Pickling Cucumbers, washed and cut into 1\/3\u201d slices 1 full Head Garlic, minced \u00bd Poblano Pepper, julienne 1\/3 C Fresh Dill, chopped 1 Tbsp. Fresh Ginger,… Continue Reading<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/1375"}],"collection":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/comments?post=1375"}],"version-history":[{"count":4,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/1375\/revisions"}],"predecessor-version":[{"id":1379,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/1375\/revisions\/1379"}],"wp:attachment":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/media?parent=1375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/categories?post=1375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/tags?post=1375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}