Yum! Thanks!
"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Wed 10 Oct 2007 06:08:42p, Julie Bove meant to say...
>
>>
>> "Count" > wrote in message
>> ...
>>> Hi:
>>>
>>> I cant find a recipe for half sour pickles. I purchase them at the
>>> Shoprite supermarket. All the recipes I find for pickles have vinegar.
>>> The ones I purchase do not have any vinegar. The label says contains
>>> Cucumbers, water, garlic, salt and spices.
>>>
>>> Any help in finding a suitable recipe would be appreciated.
>>
>> I love these! I've seen recipes that make a ton of them. I'd like a
>> recipe for a small amount that doesn't require being canned. Yum!
>>
>>
>
> This recipe doesn't make a ton of them, and it can be cut down to 1/2 or
> 1/4 the amounts called for.
>
>
> * Exported from MasterCook *
>
> Kosher Dill Pickles
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 24 the freshest 4-inch pickling cucumbers
> 8 cups soft water
> 1/2 cup kosher salt
> 12 sprigs fresh dill -- (12 to 16)
> 8 cloves garlic
> 16 whole peppercorns
> 4 bay leaves
> 1 teaspoon mustard seeds
> 1/2 teaspoon coriander seeds
> 1/2 teaspoon red pepper flakes
>
> Soak the cucumbers in ice water for between 1 and 8 hours. Drain. Snip the
> end not attached to the vine. In a nonreactive saucepan, combine the water
> and salt. Simmer, stirring to dissolve the salt. Remove from heat and
> cool.
>
> Sterilize four 1-quart jars, lids and rubber rings. Divide the seasonings
> among the jars. Pack 6 cucumbers upright in each jar.
>
> For new pickles: Pour the cooled brine over the cucumbers to cover,
> leaving
> 1/2-inch headroom. Tightly cover the jars and shake. Place upside down and
> leave overnight. If any liquid seeps from the jars, tighten the lids.
> Place
> the jars lid side up. Refrigerate.
>
> For half-sours: Place jars in a dark place at room temperature to ferment.
> After 2 to 3 days, bubbles will rise in the liquid. Two to three days
> later, bacteria begins souring the cucumbers, which remain bright green
> outside. Refrigerate to slow fermentation.
>
> For sour pickles: After 2 to 3 weeks, bubbles stop forming. Pickles are
> greenish-brown. Refrigerate.
>
> --
> Wayne Boatwright
> __________________________________________________
>
> The Rule of Fives states that all things happen in
> fives, or are divisible by or are multiples of
> five, or are somehow directly or indirectly
> related to a five.
>