Half Sour Pickles Deli Style Recipes
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!
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
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
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
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EASY HALF-SOUR PICKLES - BETTER HOMES & GARDENS
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Servings 24Calories 4 per servingTotal Time 48 hrs 15 mins
- 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.
- Add airlock spouts to each. Let stand at room temperature 2 days. Remove airlock spouts and seal lids. Transfer to the refrigerator for 7 to 10 days before serving. Store the pickles and brine in the refrigerator up to 1 month.
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