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
POP'S HALF SOUR PICKLES
This recipe is from my Dad, "The Running Chef" as he dubed himself. These are crisp and garlicky!
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time P4DT10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Scrub cucumbers under cold water.
- Pack whole tightly in jar.
- In a seperate bowl, mix water, garlic, pickling salt, and pickling spice.
- Stir well and pour over cucumbers.
- Add additional warm water, if needed, to fill the jar.
- Cover and refrigerate 4-5 days for maximum flavor.
Nutrition Facts : Calories 49.6, Fat 0.3, SaturatedFat 0.1, Sodium 1752.4, Carbohydrate 11.9, Fiber 1.6, Sugar 5.1, Protein 2.1
HALF-SOUR PICKLES (QUICK, SMALL-BATCH)
Half-sour pickles are full-on, sweet/sour/salty goodess. They're pickled for a short time in a lower-salt brine allowing them to retain a fresh crunchiness that some pickles lack. Making small batches like this allows you to eat them up while they're still a the peak of crispy goodness. However, they will keep for a long time submerged in their brine, becoming softer and saltier with time. Cooking time is waiting time. Enjoy! This recipe is from Matthew Rowley via his blog "Rowley's Whiskey Forge."
Provided by Cinnamon Turtle
Categories Vegetable
Time P2DT15m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Gently scrub the cucumbers under running water to remove dirt and any particularly prominent spines on the nubs. Drain. Trim a thin slice from the blossom end and pack the cukes into a one-quart non-reactive container, such as glass or food-grade plastic. You may cut then into halves, slices, or spears if desired.
- Stir the salt and water until the salt dissolves. Add the aromatic/seasoning ingredients to the container with the cucumbers. Put the container on a plate to contain any possible dripping once fermentation begins.
- Pour in enough brine to cover the cucumbers. Push a sandwich-sized Ziploc bag into the container's aperture, fill it with the remaining brine, and seal the bag. The brine-filled bag serves to weigh down the pickles so they remain submerged and seals off the top of the jar while still allowing bubbles to escape. It is filled with brine instead of water, so any possible leakage will not dilute your solution. Cover with cheesecloth and secure it with a rubber band to keep out fruit flies or other flying little beasties you may discover are drawn to this stuff.
- After a few days, the brine may begin giving off tiny bubbles. Keep an eye on it and skim off any white foam that rises to the surface, giving the bag a rinse if necessary. The cucumbers will begin turning darker and to taste, well, brined after just two days. Let them go for a week and they should turn olive green throughout. Remove the bag, skim any new foam, close container fast, and put in the fridge.
Nutrition Facts : Calories 88.6, Fat 0.8, SaturatedFat 0.2, Sodium 13985.9, Carbohydrate 21.1, Fiber 3.3, Sugar 8.3, Protein 3.8
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
WALLY'S 1/2 SOUR PICKLES
This is my brother's recipe! You can add or decrease the amount of garlic depending on your taste. They are great! In my original post I didn't state to use a gallon jar... I think that is why 2 reviewers said they were to salty! Sorry!!!
Provided by Verelucky
Categories Lunch/Snacks
Time 15m
Yield 1 jar, 6 serving(s)
Number Of Ingredients 5
Steps:
- MAKE SURE YOU USE A ONE GALLON JAR OTHERWISE THEY MIGHT BE TO SALTY!
- Place one garlic clove and a piece of dill in the bottom of a gallon jar.
- Cut cucumbers into quarters and place 1/2 in jar, standing upright.
- Put another garlic clove in the center of the pickles, then add remaining pickles to fill jar.
- Put another garlic clove in top of pickles.
- Add in one tablespoon of dill weed or dill seed.
- Add in 3/4 cup vinegar and 1/2 cup of the salt.
- Fill with water to cover.
- Keep refrigerated for 7 to 10 days, turning upside down every day.
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
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