Deli Pickles Half Sours Recipes

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

Time 15m

Number Of Ingredients 5

Ingredients

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!

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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