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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Half-sour pickles
When I lived on the east coast and discovered delicatessens, most customarily served on the table a bowl of what they called "half sours", both pickles and tomatoes. They were crisp and delicious . Does anyone have a recipe for the pickles? (I never really liked the tomatoes.) TIA, gloria p |
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Half-sour pickles
In article >,
Puester > wrote: > > When I lived on the east coast and discovered delicatessens, > most customarily served on the table a bowl of what they > called "half sours", both pickles and tomatoes. They were > crisp and delicious . Does anyone have a recipe for the > pickles? (I never really liked the tomatoes.) <http://www.delipickle.com/aboutus_recipe.shtml> -- to respond, change "spamless.invalid" with "optonline.net" please mail OT responses only |
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Half-sour pickles
Puester wrote:
> > When I lived on the east coast and discovered delicatessens, > most customarily served on the table a bowl of what they > called "half sours", both pickles and tomatoes. They were > crisp and delicious . Does anyone have a recipe for the > pickles? (I never really liked the tomatoes.) Take a look at my site... http://www.jewishfood-list.com/recip...les_index.html basically, it's one tbsp. kosher salt to one cup of water, dill, maybe a few pepper flakes. Cover the cukes with brine and let sit for a few days. Taste after 3-4 days and see if they've gotten to where you want them. If they haven't, let sit and ferment for a few more days. If they have, refrigerate. B/ |
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Half-sour pickles
Scott wrote:
> In article >, > Puester > wrote: > > > > > When I lived on the east coast and discovered delicatessens, > > most customarily served on the table a bowl of what they > > called "half sours", both pickles and tomatoes. They were > > crisp and delicious . Does anyone have a recipe for the > > pickles? (I never really liked the tomatoes.) > > <http://www.delipickle.com/aboutus_recipe.shtml> > > -- > to respond, change "spamless.invalid" with "optonline.net" > please mail OT responses only Yee-haaa. They'll be pickler cukes at the Farmer's Market in a week or two. I gotta try this one. Probably better in the fridge since it's too hot here to leave anything out?? Edrena |
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Half-sour pickles
Scott wrote:
> > In article >, > Puester > wrote: > > > > > When I lived on the east coast and discovered delicatessens, > > most customarily served on the table a bowl of what they > > called "half sours", both pickles and tomatoes. They were > > crisp and delicious . Does anyone have a recipe for the > > pickles? (I never really liked the tomatoes.) > > <http://www.delipickle.com/aboutus_recipe.shtml> > > -- > to respond, change "spamless.invalid" with "optonline.net" > please mail OT responses only Thank you! gp |
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Half-sour pickles
Brian Mailman wrote:
> > Puester wrote: > > > > When I lived on the east coast and discovered delicatessens, > > most customarily served on the table a bowl of what they > > called "half sours", both pickles and tomatoes. They were > > crisp and delicious . Does anyone have a recipe for the > > pickles? (I never really liked the tomatoes.) > > Take a look at my site... > > http://www.jewishfood-list.com/recip...les_index.html > > basically, it's one tbsp. kosher salt to one cup of water, dill, maybe > a few pepper flakes. Cover the cukes with brine and let sit for a few > days. Taste after 3-4 days and see if they've gotten to where you want > them. If they haven't, let sit and ferment for a few more days. If > they have, refrigerate. > > B/ Thank you. Now I have to plant the cucumbers. gloria p |
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Half-sour pickles
"Puester" > wrote in message ... > > When I lived on the east coast and discovered delicatessens, > most customarily served on the table a bowl of what they > called "half sours", both pickles and tomatoes. They were > crisp and delicious . Does anyone have a recipe for the > pickles? (I never really liked the tomatoes.) > > TIA, > > gloria p Pickles, Half-Sour #1 - pareve Posted by : Leslie These are very simple. Place about 10 well washed kirby cucumbers in a glass or ceramic jar with a lid. Add several cloves of garlic, halved (no need to peel) and several sprigs of fresh dill. Pour in about 1/4 cup of kosher salt. Cover with water and put the lid on and shake to dissolve salt. Leave on the counter for 12 hours and up to 2 days. Taste, and if done to your liking, put in refrigerator. Use within a week for best flavor, as they will continue to pickle and get cloudy. Enjoy, Leslie |
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