Half Sour Pickles Quick Small Batch Recipes
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.
Recipe From food.com
Provided by Oolala
Categories Lunch/Snacks
Time 2m
Yield 30-35 pickles
Number Of Ingredients 5
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Jul 29, 2019 Jump to Nutrition Facts Ingredients 4 cup bottled spring water 2 tablespoon natural fine sea salt 4 cloves garlic, chopped 2 teaspoon …
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Jul 29, 2019 Jump to Nutrition Facts Ingredients 4 cup bottled spring water 2 tablespoon natural fine sea salt 4 cloves garlic, chopped 2 teaspoon …
Servings 24
Total Time 48 hrs 15 mins
Calcium 5mg 0%
Calories 4 per serving
- 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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Oct 6, 2011 Recipes Vegetable Half-Sour Pickles (Quick, Small-Batch) Submitted by Cinnamon Turtle "Half-sour pickles are full-on, sweet/sour/salty goodess. They're …
Servings 1
Total Time 48 hrs 15 mins
Category Vegetable
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- 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.
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4.7/5 (6)
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