Kosher Jewish Pickles recipe – 67 calories

Ingredients:
20-25 mildly ripe firm pickling cucumbers
16 cups water
1/4 cup kosher salt
1 bunch fresh dill
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 head garlic, peeled and broken up into cloves
1/2 lb ice
3 grape leaves (optional)

Preparation:
1. Cut 1/16″ off the ends of the cucumbers and scrub very well.
2. Soak the cucumbers in ice-cold water for a few hours.
3. When the cucumbers are almost done soaking, mix in the kosher salt.
4. Wash or sterilize a giant pickle jar (about a gallon).
5. Pack as many of the pickles into the jar as you can. Stick in all the dill, garlic cloves, seeds and grape leaves (if you have).
6. Pour the salt water into the jar, all the way up to the top minus an inch.
7. Tightly cover the jar (as hard as you can) with the lid that came on the giant pickle jar.
8. Place the jar upside down in a cool (65-58° F) place in your home with a towel over it (to keep it dark). Put a plate under the jar in case it might leak (but it should not leak if you followed the instructions correctly).
9. The next day (24 hours later) check to see if the jar leaked. If it did, tighten the lid and turn it upward, cover it with the towel, and ignore it.
10. Leave in a cool dark place for five days to a full week.
11. Enjoy your authentic Kosher pickles!

Servings: 15

Nutritional information for one serving:
Calories: 67
Total fat: 0.5 g
Cholesterol: 0 mg
Sodium: 1900.4 mg
Total carbs: 16 g
Fiber: 2.2 g
Protein: 2.9 g
Weight Watchers points: 1

Photo credit: pink_fish13

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Tayglach (Jewish dessert) recipe – 152 calories

Ingredients:
1 3/4 cups all-purpose flour
3 eggs, beaten
1 lb honey
5 ounces golden raisins
10 ounces unsalted roasted almonds
1 tablespoon sugar (or half amount of Splenda)
1 cup sugar
1 tablespoon vegetable oil or canola oil
1/2 teaspoon salt
1 teaspoon ground ginger (or 1/2 inch fresh ginger, peeled)
3/4 cup hot filtered water
1/2 cup sweet wine (optional)

Preparation:
1. In a large bowl, make a well of flour, salt and 1 tablespoon sugar.
2. Add the eggs and oil; mix very well with wooden spoon (the dough will be quite elastic).
3. Pinch off large egg-size pieces.
4. Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
5. Place on a floured board and roll flat so it is approximately 1 inch wide.
6. Cut into 1 inch pieces; place one almond and two raisins on each piece.
7. Roll into a ball, making sure that it is sealed completely; set aside.
8. In a large pot, bring the honey, sugar and ginger to a boil.
9. Drop the pieces in and reduce the heat to medium.
10. Cook for about 35-40 minutes, stirring with a wooden spoon.
11. Adjust the heat to maintain a slow rolling boil.
12. Remove the pieces from honey with a slotted spoon and set aside.
13. Turn the heat to low, add hot water and cook down, stirring frequently.
14. When the mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
15. Remove with slotted spoon to cookie sheet or flat platter to cool (at this time, you could sprinkle with the remaining crushed almonds).
16. If you want to plump the raisins, drain them, and then soak them in the sweet wine.

Servings: 36

Nutritional information for one serving:
Calories: 152
Calories from fat: 45
Total fat: 5.1g
Cholesterol: 17mg
Total carbs: 25.8g
Protein: 3.1g

Photo credit: Thorsten

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