Nancy Young wrote:
>
> "James Silverton" > wrote
>
> > Count wrote on Wed, 10 Oct 2007 12:05:54 -0400:
> >
> > C> I cant find a recipe for half sour pickles. I purchase them
> > C> at the Shoprite supermarket. All the recipes I find for
> > C> pickles have vinegar. The ones I purchase do not have any
> > C> vinegar. The label says contains Cucumbers, water, garlic,
> > C> salt and spices.
> >
> > C> Any help in finding a suitable recipe would be appreciated.
> >
> > I can't help with a recipe but I wonder if they are like the "half-done"
> > dill pickles I have only found in delis? They are bright green, freshly
> > pickled as the name would imply, and not very sour.
>
> Yup, those would be half sours, I really love them. Peter
> gave me a good recipe for them, I don't think he minds if I
> quote him he
>
> I think that dill pickles are much better if you do not add any vinegar
> or sugar. After all, they are not meant to be sweet and the sourness
> should be gentle. Let nature do it! Here's a recipe for kosher dills
> that has never failed me. It's from How to Cook Everything.
>
> 2 lbs small pickling (Kirby) cukes, washed.
> 1/3c kosher salt
> 1c boiling water
> 5 or more cloves of garlic, peeled and smashed
> 1 large bunch of fresh dill
> 1 TB coriander seeds (optional)
>
> Dissolve the salt in the water. Cool. Put the cukes in a jar or bowl
> with the other ingredients. Pour over the salt water and enough cold
> water to cover. Put a weighted plate on top to keep the cukes submerged.
> Let sit at room temp.
>
> In a day or so you'll have mild "new" pickles. In another day they will
> be a bit stronger. Put in the fridge when they are to your liking.
>

TY for the recipe! Can't seem to find ready-made half-sours around here
and I too love them. But won't add the dill cos I don't like it very
much.