General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 05-09-2005, 04:45 PM
 
Posts: n/a
Default Half Sour Dills

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


  #2 (permalink)   Report Post  
Old 05-09-2005, 05:19 PM
Wayne Boatwright
 
Posts: n/a
Default

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.
  #3 (permalink)   Report Post  
Old 05-09-2005, 06:59 PM
 
Posts: n/a
Default

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

  #4 (permalink)   Report Post  
Old 05-09-2005, 07:26 PM
Wayne Boatwright
 
Posts: n/a
Default

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.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making half-sour pickles Melba's Jammin' General Cooking 0 20-11-2009 11:00 PM
half sour pickles Count Vegetarian cooking 1 12-10-2007 11:33 PM
half sour pickles Count General Cooking 20 12-10-2007 02:37 AM
Deli Style (Half-Sour?) Pickles [email protected] Preserving 15 05-09-2004 09:39 PM
Half-sour pickles Puester Preserving 6 06-06-2004 02:14 AM


All times are GMT +1. The time now is 08:35 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017