PAPA'S HALF SOUR PICKLES
This is my Dad's recipe. He loved to cook & we miss him each and every day! Quick to make! Crunchy & garlicky!
Provided by star pooley
Categories Other Snacks
Time 15m
Number Of Ingredients 4
Steps:
- 1. Place cucumbers in a half-gallon jar.
- 2. Mix all ingredients and pour into jar, adding enough water to cover cucumbers.
- 3. Cool; cover jar and place in refrig. for 4-5 days.
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
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