Deli Pickles Half Sours Recipes

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EAST SIDE NEW YORK HALF-SOUR PICKLES



East Side New York Half-Sour Pickles image

Posted as per a request for amberngriffinco. This is from "Eat, Enjoy! The 101 Best Jewish Recipes in America" this was from Frank Kachman, Valley Stream, NY. This takes 2 weeks to be pickled.

Provided by Oolala

Categories     Lunch/Snacks

Time 2m

Yield 30-35 pickles

Number Of Ingredients 5

30 -35 small kirby cucumbers
2 quarts water
1/2 cup salt
3 ounces pickling spices
3 garlic cloves, smashed

Steps:

  • Fill a 1-gallon jar with cucumbers; set aside.
  • In a separate container, mix together water, salt, pickling spices, and garlic.
  • Pour over cucumbers and then cover with waxed paper to keep cucumbers in the solution.
  • Leave out for 2 weeks without refrigeration!

Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 1889.8, Carbohydrate 4.2, Fiber 0.6, Sugar 1.9, Protein 0.8

HALF SOUR PICKLES



Half Sour Pickles image

Craft the classic crunch of your favorite deli pickles right in your own home. Making your own half sour pickles is easy and requires minimal ingredients.

Provided by Fox Valley Foodie

Categories     Canning

Time 5m

Number Of Ingredients 6

2 tablespoons Pickling Salt
1 Quart Non-Chlorinated Water
5 Pickling Cucumbers ((or as many as will fit))
2 Garlic cloves ((smashed))
1 1/2 ounces Pickling Spice ((Or substitute 1-2 heads of fresh dill))
1/4 teaspoon Pickling Crisp ((or substitute 1 grape leaf))

Steps:

  • Wash cucumbers and trim off the blossom end of the cucumber.
  • Stir salt and water together in a quart jar, then add cucumbers and seasonings leaving at least 2" of headspace.
  • Keep produce submerged in brine with a food safe weight such as wax paper or submerged cabbage leaf.
  • Cover loosely with lid (airlock not needed) and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate to slow fermentation and store.
  • Pickles will become more sour each day they ferment and the brine will turn cloudy.

Nutrition Facts : Calories 60 kcal, Carbohydrate 13 g, Protein 2 g, Fat 1 g, Sodium 2803 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

DELI PICKLES - HALF SOURS



Deli Pickles - Half Sours image

I have been making these pickles for a very long time, they are so simple and they disappear so fast I have to make them pretty often. Like so many of my recipes, this is easily adjusted.

Provided by Carol V.

Categories     Lunch/Snacks

Time P3DT30m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 bushel small pickling cucumber, washed and dried
1/2 bunch fresh dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced

Steps:

  • Wash cucumbers. Remove blossom ends carefully to remove soil.
  • Place cucumbers in large crock. Distribute the dill heads evenly. Make a brine of the remaining items and add to the cucumbers. Covr with a heavy plate and weigh down with a glass jar filled with water.
  • Store at moderate room temperature (70 to 75 degrees F). If scum forms, remove it daily. Pickles may be eaten after third day, but to be at their best pickles need a one week fermentaion. After one week, pack the.
  • pickles into clean jars and refrigerate to halt fermentation. These pickles must be kept in the refrigerator.

Nutrition Facts : Calories 2.8, Sodium 28321.7, Carbohydrate 0.6, Protein 0.1

HALF-SOUR DILL PICKLES



Half-Sour Dill Pickles image

These crisp, tangy, low-salt pickles, known as "half-sours" in deli speak, are made with a roughly 3.5% salt solution, which is the salinity of seawater. To learn more about the pickling process, including what can go wrong during home pickling, read The Science of Pickles.

Provided by David Joachim

Categories     Snacks

Yield Yields 6 to 8 pickles

Number Of Ingredients 6

3/4 oz. pickling salt (1 Tbs. plus 1 tsp.), kosher salt (2 Tbs. Diamond Crystal, 1 Tbs. plus 2 tsp. Morton), or unrefined sea salt
1 lb. firm pickling cucumbers, such as Kirby (6 to 8)
4 sprigs fresh dill
3 large cloves garlic, halved
1/2 tsp. cracked black peppercorns
Pinch crushed red pepper flakes (optional)

Steps:

  • In a 2-cup measuring cup, dissolve the salt in 1 cup of hot tap water. When dissolved, add 1 cup cold tap water.
  • Trim the small round scab from the blossom end of each cucumber. Tightly pack the cucumbers vertically in a quart jar. Fit the dill sprigs and garlic around the cucumbers. Sprinkle the black pepper and crushed red pepper, if using, on top.
  • Add enough of the salt water to the jar to completely cover the contents, leaving about an inch of airspace at the top of the jar. If you have any brine left, save it. Cover the jar with cheesecloth or a kitchen towel secured with a rubber band, or partially screw on the lid.
  • Put the jar in a cool room (about 65°F) away from direct sunlight, and let the pickles ferment for 4 days. During this time, bubbles of carbon dioxide gas will become visible inside the jar. Check the pickles daily to make sure they are submerged, and if necessary, top them off with the reserved brine. If they begin to float, weigh them down with a small heavy object, like a stone wrapped in plastic or a small glass jar filled with water. It's OK if the liquid clouds slightly. If it becomes dark or extremely cloudy, mold or fungus is growing in the jar, and the pickles should be discarded.
  • After 4 days, taste a pickle. It should be crunchy, lightly sour, and salty, with an aroma of garlic and dill. If you prefer a more sour flavor, let the pickles ferment up to 3 days more, tasting daily. When you're happy with the flavor, refrigerate the pickle jar. The pickles will remain half-sours for up to 2 weeks. Within a few weeks, they will have progressed to fully fermented pickles and will keep for years in the refrigerator.

Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Sodium 105 mg

HALF SOUR PICKLES DELI STYLE



Half Sour Pickles Deli Style image

Have you even been to a deli and enjoyed the crunchy, green whole pickles served there? My husband adores them. Since we move away from south Florida there were no deli restaurants around so I learned to make them. They're super simple to make. The only caution I give is to use a container with a wide enough top that you can...

Provided by Pamela Rappaport

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 5

6 to 8 pickling cucumbers, or enough to fill your container
4 c cool water
1/4 c kosher salt, don't use table salt it has ingredients you don't want
3 cloves garlic, give them a quick crush and remove the peel
1 tsp black peppercorns

Steps:

  • 1. Wash the cucumbers well and place in a wide mouth container. I have a little stock pot, about 8 inches across and 10 inches deep that's my go to. You need to be able to weigh the cucumbers down so they don't float, I use a saucer.
  • 2. Add the garlic and peppercorns to the container. NOTE - it's not traditional, but some like to add a teaspoon of picking spices, or a sprig of fresh dill.
  • 3. Mix the water and salt and stir until dissolved.
  • 4. Pour over the cucumbers. If they are not covered make more salt water with the same proportion of salt to water.
  • 5. Weigh down the cucumbers so they are not floating. If exposed to air they will rot.
  • 6. Partially cover and let sit on the counter for 3 days. You'll see little bubbles starting to form. This means they are fermented and ready. Chill and enjoy!

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