Deli Pickles Half Sours Recipes

HALF-SOUR DILL PICKLES

Half-Sour Dill Pickles image

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

Ingredients

3/4 oz. pickling salt (1 Tbs. plus 1 tsp.), kosher salt (2 Tbs. Diamond Crystal, 1 Tbs. plus 2 tsp. Morton), or unrefined sea salt
1 lb. firm pickling cucumbers, such as Kirby (6 to 8)
4 sprigs fresh dill
3 large cloves garlic, halved
1/2 tsp. cracked black peppercorns
Pinch crushed red pepper flakes (optional)

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

Deli Pickles - Half Sours image

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

Ingredients

1/2 bushel small pickling cucumber, washed and dried
1/2 bunch fresh dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced

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 (Quick, Small-Batch) image

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

Ingredients

1 quart pickling cucumber
2 tablespoons kosher salt
3 cups water (filtered or distilled)
1/2 teaspoon black pepper, coarsely crushed
1/2 teaspoon coriander seed, coarsely crushed
1 head fresh dill or 2 teaspoons dill seeds
1/2 teaspoon crushed red pepper flakes (Aleppo if you've got it)
1 bay leaf
2 garlic cloves, peeled and sliced

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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