Last year, about this time someone posted a very easy recipe for half
sour dills
which I can no longer find. If someone could repost it?

My thanks,
Biff

On Mon 05 Sep 2005 08:45:33a, wrote in rec.food.cooking:

> Last year, about this time someone posted a very easy recipe for half
> sour dills
> which I can no longer find. If someone could repost it?
>
> My thanks,
> Biff

This isn't that one, but it's easy and very good...


* 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 *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Thanks Wayne,
I just started half sours using this recipe. However I'm using a
ceramic crock to ferment in, and will jar them when I think they're
done in about 6 days. Will let you know what happens.

Biff

On Mon 05 Sep 2005 10:59:12a, wrote in rec.food.cooking:

> Thanks Wayne,
> I just started half sours using this recipe. However I'm using a
> ceramic crock to ferment in, and will jar them when I think they're
> done in about 6 days. Will let you know what happens.
>
> Biff

The crock will work well. Half sours are my favorite!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.