EAST SIDE NEW YORK HALF-SOUR PICKLES
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
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
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
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
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
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
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
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
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
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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- Wash cucumbers in cold water. Drain well. Put a quarter of the dill and a quarter of the onion in the bottom of the jar. Layer a third of cucumbers on top. Repeat twice with two more layers of dill, onion (quarter each) and cucumbers (third each). Place the final quarter of dill and onions on the top of the last layer of cucumbers. Fill the jar with water until it reaches the very top of the jar.
- Place the salt in a pan big enough to hold all the water from the jar. Peel the garlic and put it through a garlic press or Microplane** grater, letting the pressings fall on the salt. Then mash the garlic into the salt and mix well. Pour the water from the pickle jar into the pan, stir and bring almost to a boil. It will foam over if left unattended. Let cool to about 170˚F. If the water is hotter than that it may break the jar, melt the plastic and/or cook the cucumbers.
- Place the mustard seed, pickling spice and chili pepper on top of the cucumbers. Shake the jar to get some of the seeds down. Ladle the still hot salt-garlic-water mixture very slowly over the cucumbers. This should fill the jar right to the brim. Screw lid on jar. Let the jar stand at room temperature for 24 hours or overnight. The next day, place in a refrigerator and after two days begin sampling. The pickles should be ready after about a week and remain delicious and edible for much longer.
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- In each of 2 clean 1-qt. wide-mouth canning jars place 2 cups of the water. Add 1 tablespoon of the salt to each jar. Cover each jar with a closed airlock lid; shake to dissolve most of the salt.
- Divide the next 5 ingredients (through fresh dill) between the jars. Cover jars again; shake until salt is completely dissolved. Add the cucumbers to the jars.
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