Half Sour Pickles Deli Style Food

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

Ingredients

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

Ingredients

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

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

Ingredients

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

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