On what he described as his “Midwest tour,” Margolin presented a program called “Kosher Pickle Making” to some 30 would-be pickle mavens at The Shul in Bayside last Tuesday evening, April 1.
Not only did participants leave the class with a freshly-made container of kosher pickles and knowledge of the ingredients and techniques for repeating the process, they also added something to their souls, according to Margolin, of Chabad-Lubavitch.
The rabbi said that teaching the fundamentals of kashrut is at the root of his pickle-making classes. It is one of the ten basic, critical mitzvot that Chabad emissaries should teach, as directed by the late Rabbi Menachem M. Schneerson, the last spiritual leader of the Chabad-Lubavitch movement.
Kashrut, “adds an aspect of purity,” Margolin explained. “When you control what you eat, it adds something to your soul.”
Sprinkled with jokes and stories containing lessons on being a good Jew, Margolin’s instructions were delivered in front of an eye-catching display laden with all the necessary ingredients — pickling cucumbers spilling from wooden crates, boxes of kosher salt, containers of seeds and spices, garlic bulbs, bunches of dill and pitchers of water.
Ranging from 10- to 90-years-old, attendees filled plastic containers, using more or less garlic and spices, according to their personal tastes.
Participants said they came because they love pickles and the event “looked like fun.”
Stan Weiss said, “I came because my wife [Barbara] suggested it.”
“I like to cook and I’ve never made pickles before,” said Cary Rothman, who attended with his wife, Laura.
Sheila Appel, there with husband Larry, said, “It’s been a while since I’ve made pickles.” She thinks this class will spur her to make them again.
1/8 to 1/4 cup pickling spice (mixture varies but this one contained mustard, coriander and dill seeds, English pepper and allspice)
5-6 garlic cloves, skin opened slightly, but not peeled
2 sprigs dill (as with all leafy vegetables, check to assure there are no insects)
In a quart container, cover salt with water and stir to dissolve. Add pickling spice, garlic, and cucumbers and top with dill sprigs, which will hold cucumbers down below the top of the water. Refrigerate, uncovered. Check after three days. Will last up to 14 days.
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