Shlomos Kosher Sour Picklestomatoes By Sy Food

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SHLOMO'S KOSHER SOUR PICKLES/TOMATOES BY SY



Shlomo's Kosher Sour Pickles/Tomatoes by Sy image

There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel. I remember as a teenager in "The Bronx" biking over to the local indoor but "open" food market, with many vendors providing produce. I would then go over to the "Pickle Man" and watch him put his hand into the wooden barrel and pull out a "Big One", for only 5 Cents!

Provided by SkipperSy

Categories     Vegetable

Time P14DT30m

Yield 13-20 Pickles

Number Of Ingredients 8

13 -20 kirby cucumbers, Wash and scrub to remove dirt (No waxed cucumbers, about 3 lbs)
1/2 cup kosher salt or 1/2 cup coarse salt
1/4 cup vinegar (optional)
3 tablespoons pickling spices, Remove cloves, allspice (Use Spice Bouquet 'Pickling Spices' if available)
6 -8 garlic cloves, Skin removed and crushed
2 teaspoons dill seeds
1/2 teaspoon chili pepper flakes
1/8 teaspoon alum (optional)

Steps:

  • KOSHER SOUR PICKLES RECIPE-.
  • Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
  • In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).
  • Put all the spices into a large bowl (Alum Optional), add some water and mix. Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.
  • Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby Cucumbers down and under the water/brine.
  • Close jar and turn upside down to mix all the ingredients --.
  • Next open jar, put "plastic wrap" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the "plastic wrap" in order to let some of the brine gases out.
  • Let the Kirby cucumbers stand 2-3 weeks (in a "COOL" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture. Then place in the refrigerator!
  • Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!
  • KOSHER SOUR TOMATOES RECIPE-.
  • Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers. Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.
  • Take off the tomato stems. As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).
  • Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
  • KOSHER SOUR TOMATOES RECIPE-.
  • Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers.
  • Take off the tomato stems and cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes. Or cut the tomatoes in half.
  • Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
  • NOTES, Sour Kosher Pickles:
  • These are brining sour pickles, so no vinegar is needed (optional). In making these pickles, it is important that you do not used mixed pickling spices, because the cinnamon, cloves, all spice and other sweetly aromatic spices in them will detract from the pickles' flavor. Also, it is important that you do not use iodized salt in the process, as that will leave a bitter aftertaste.
  • NOTES, Sour Tomatoes:.
  • If you can find green "Plum Tomatoes" you might want to try them as well! And using Vinegar is all right.

Nutrition Facts : Calories 25.7, Fat 0.2, SaturatedFat 0.1, Sodium 4356.2, Carbohydrate 6.1, Fiber 0.9, Sugar 2.5, Protein 1.1

POP'S HALF SOUR PICKLES



Pop's Half Sour Pickles image

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

8 -10 pickling cucumbers, to fill a 1/2 gallon jars
8 -10 garlic cloves, crushed
2 tablespoons pickling salt
1 1/2 teaspoons pickling spices
2 cups warm water

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

SOUR TOMATOES



Sour Tomatoes image

You can make your own sour tomatoes that will taste just like the ones in the Philadelphia or New York deli.

Provided by Alan Leonetti

Categories     Vegetable

Time P28D

Yield 10-12 serving(s)

Number Of Ingredients 7

10 -12 about 3 lbs. green tomatoes (stems removed, Tomatoes should be firm)
3/4 cup kosher salt
1/4 cup vinegar
1/2 cup pickling spices (remove cloves, use Spice Bouquet Pickling Spices if available)
6 -8 garlic cloves (skin removed and crushed)
2 teaspoons dill seeds
1/2 teaspoon chili pepper flakes

Steps:

  • Cut away the brown area and leave a small hole in the tomatoes, which will allow the brine to penetrate into the tomatoes.
  • Place the tomatoes in a 3 ½ quart glass jar.
  • Put all of the spices into a large bowl and add some water to the mix. Then pour this mixture into the jar and top off with water.
  • Place a small item (piece of plastic, wood, etc.) on top to keep the tomatoes down and under the water/brine.
  • Close jar and turn upside down to mix all the ingredients.
  • Open jar and place a piece of plastic wrap on the top. Use a rubber band to keep it in place. Using a kitchen knife, punch many holes in the plastic wrap in order to let some of the brine gases out.
  • Place in a cool location for 3-4 weeks. From time to time you can remove any scum on the top and add a little salted water to top off, and shake the mixture. Then place in the refrigerator.
  • The tomatoes are done when they change color from light green to a dull olive green.

Nutrition Facts : Calories 33.5, Fat 0.3, Sodium 8504.5, Carbohydrate 7.1, Fiber 1.5, Sugar 5, Protein 1.7

WALLY'S 1/2 SOUR PICKLES



Wally's 1/2 Sour Pickles image

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

3/4 cup white cider vinegar
1/2 cup pickling salt or 1/2 cup you can use kosher salt, your choice
3 -4 garlic cloves
2 sprigs fresh dill or 1 1/2 tablespoons dill seeds
5 -6 pickling cucumbers

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.

KINDA SORTA SOUR PICKLES



Kinda Sorta Sour Pickles image

This is a wonderful recipe that is from Alton Brown of "Good Eats". They aren't dill, but boy are they addicting! Simple to make, I'm sure this can be adapted for canning - they never last that long 'round here. I can't stop eating them and others always want some to take home.

Provided by chinasmom2000

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1/2 cup champagne vinegar (I just use white wine vinegar)
1/2 cup sugar
2 tablespoons kosher salt, plus
2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon pickling spices
4 cloves garlic, smashed

Steps:

  • Combine onion and cucumber slices in a clean jar.
  • Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan.
  • Bring to a boil and simmer for 4 full minutes.
  • Add the garlic cloves to the jar.
  • Slowly pour the pickling liquid over the slices, filling to the top of the jar.
  • Cool to room temperature.
  • Top off the pickles with any remaining liquid and refrigerate at least overnight.

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