HALF-SOUR DILL PICKLES
These crisp, tangy, low-salt pickles, known as "half-sours" in deli speak, are made with a roughly 3.5% salt solution, which is the salinity of seawater. To learn more about the pickling process, including what can go wrong during home pickling, read The Science of Pickles.
Provided by David Joachim
Categories Snacks
Yield Yields 6 to 8 pickles
Number Of Ingredients 6
Steps:
- In a 2-cup measuring cup, dissolve the salt in 1 cup of hot tap water. When dissolved, add 1 cup cold tap water.
- Trim the small round scab from the blossom end of each cucumber. Tightly pack the cucumbers vertically in a quart jar. Fit the dill sprigs and garlic around the cucumbers. Sprinkle the black pepper and crushed red pepper, if using, on top.
- Add enough of the salt water to the jar to completely cover the contents, leaving about an inch of airspace at the top of the jar. If you have any brine left, save it. Cover the jar with cheesecloth or a kitchen towel secured with a rubber band, or partially screw on the lid.
- Put the jar in a cool room (about 65°F) away from direct sunlight, and let the pickles ferment for 4 days. During this time, bubbles of carbon dioxide gas will become visible inside the jar. Check the pickles daily to make sure they are submerged, and if necessary, top them off with the reserved brine. If they begin to float, weigh them down with a small heavy object, like a stone wrapped in plastic or a small glass jar filled with water. It's OK if the liquid clouds slightly. If it becomes dark or extremely cloudy, mold or fungus is growing in the jar, and the pickles should be discarded.
- After 4 days, taste a pickle. It should be crunchy, lightly sour, and salty, with an aroma of garlic and dill. If you prefer a more sour flavor, let the pickles ferment up to 3 days more, tasting daily. When you're happy with the flavor, refrigerate the pickle jar. The pickles will remain half-sours for up to 2 weeks. Within a few weeks, they will have progressed to fully fermented pickles and will keep for years in the refrigerator.
Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Sodium 105 mg
DELI PICKLES - HALF SOURS
I have been making these pickles for a very long time, they are so simple and they disappear so fast I have to make them pretty often. Like so many of my recipes, this is easily adjusted.
Provided by Carol V.
Categories Lunch/Snacks
Time P3DT30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Wash cucumbers. Remove blossom ends carefully to remove soil.
- Place cucumbers in large crock. Distribute the dill heads evenly. Make a brine of the remaining items and add to the cucumbers. Covr with a heavy plate and weigh down with a glass jar filled with water.
- Store at moderate room temperature (70 to 75 degrees F). If scum forms, remove it daily. Pickles may be eaten after third day, but to be at their best pickles need a one week fermentaion. After one week, pack the.
- pickles into clean jars and refrigerate to halt fermentation. These pickles must be kept in the refrigerator.
Nutrition Facts : Calories 2.8, Sodium 28321.7, Carbohydrate 0.6, Protein 0.1
HALF-SOUR PICKLES (QUICK, SMALL-BATCH)
Half-sour pickles are full-on, sweet/sour/salty goodess. They're pickled for a short time in a lower-salt brine allowing them to retain a fresh crunchiness that some pickles lack. Making small batches like this allows you to eat them up while they're still a the peak of crispy goodness. However, they will keep for a long time submerged in their brine, becoming softer and saltier with time. Cooking time is waiting time. Enjoy! This recipe is from Matthew Rowley via his blog "Rowley's Whiskey Forge."
Provided by Cinnamon Turtle
Categories Vegetable
Time P2DT15m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Gently scrub the cucumbers under running water to remove dirt and any particularly prominent spines on the nubs. Drain. Trim a thin slice from the blossom end and pack the cukes into a one-quart non-reactive container, such as glass or food-grade plastic. You may cut then into halves, slices, or spears if desired.
- Stir the salt and water until the salt dissolves. Add the aromatic/seasoning ingredients to the container with the cucumbers. Put the container on a plate to contain any possible dripping once fermentation begins.
- Pour in enough brine to cover the cucumbers. Push a sandwich-sized Ziploc bag into the container's aperture, fill it with the remaining brine, and seal the bag. The brine-filled bag serves to weigh down the pickles so they remain submerged and seals off the top of the jar while still allowing bubbles to escape. It is filled with brine instead of water, so any possible leakage will not dilute your solution. Cover with cheesecloth and secure it with a rubber band to keep out fruit flies or other flying little beasties you may discover are drawn to this stuff.
- After a few days, the brine may begin giving off tiny bubbles. Keep an eye on it and skim off any white foam that rises to the surface, giving the bag a rinse if necessary. The cucumbers will begin turning darker and to taste, well, brined after just two days. Let them go for a week and they should turn olive green throughout. Remove the bag, skim any new foam, close container fast, and put in the fridge.
Nutrition Facts : Calories 88.6, Fat 0.8, SaturatedFat 0.2, Sodium 13985.9, Carbohydrate 21.1, Fiber 3.3, Sugar 8.3, Protein 3.8
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- In each of 2 clean 1-qt. wide-mouth canning jars place 2 cups of the water. Add 1 tablespoon of the salt to each jar. Cover each jar with a closed airlock lid; shake to dissolve most of the salt.
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- Wash cucumbers in cold water. Drain well. Put a quarter of the dill and a quarter of the onion in the bottom of the jar. Layer a third of cucumbers on top. Repeat twice with two more layers of dill, onion (quarter each) and cucumbers (third each). Place the final quarter of dill and onions on the top of the last layer of cucumbers. Fill the jar with water until it reaches the very top of the jar.
- Place the salt in a pan big enough to hold all the water from the jar. Peel the garlic and put it through a garlic press or Microplane** grater, letting the pressings fall on the salt. Then mash the garlic into the salt and mix well. Pour the water from the pickle jar into the pan, stir and bring almost to a boil. It will foam over if left unattended. Let cool to about 170˚F. If the water is hotter than that it may break the jar, melt the plastic and/or cook the cucumbers.
- Place the mustard seed, pickling spice and chili pepper on top of the cucumbers. Shake the jar to get some of the seeds down. Ladle the still hot salt-garlic-water mixture very slowly over the cucumbers. This should fill the jar right to the brim. Screw lid on jar. Let the jar stand at room temperature for 24 hours or overnight. The next day, place in a refrigerator and after two days begin sampling. The pickles should be ready after about a week and remain delicious and edible for much longer.
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