Pops Half Sour Pickles Recipes

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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

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

POP'S HALF SOUR PICKLES



Pop's Half Sour Pickles image

This recipe is from my Dad, "The Running Chef" as he dubed himself. These are crisp and garlicky!

Provided by quotFoodThe Way To

Categories     Lunch/Snacks

Time P4DT10m

Yield 8 serving(s)

Number Of Ingredients 5

8 -10 pickling cucumbers, to fill a 1/2 gallon jars
8 -10 garlic cloves, crushed
2 tablespoons pickling salt
1 1/2 teaspoons pickling spices
2 cups warm water

Steps:

  • Scrub cucumbers under cold water.
  • Pack whole tightly in jar.
  • In a seperate bowl, mix water, garlic, pickling salt, and pickling spice.
  • Stir well and pour over cucumbers.
  • Add additional warm water, if needed, to fill the jar.
  • Cover and refrigerate 4-5 days for maximum flavor.

Nutrition Facts : Calories 49.6, Fat 0.3, SaturatedFat 0.1, Sodium 1752.4, Carbohydrate 11.9, Fiber 1.6, Sugar 5.1, Protein 2.1

POP'S DILL PICKLES



Pop's Dill Pickles image

Pop has been making these crunchy, best tasting pickles for years. I have been making for about 4 years, and recently started adding fresh garlic cloves to my canning jars. I know there are a lot of good pickle recipes out there, but this is one of the best tasting pickles ever. Some people eat their pickles about a week after, but I say wait, because the longer you wait the better they are.

Provided by Ann Philbeck

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 2h45m

Yield 35

Number Of Ingredients 9

8 pounds small pickling cucumbers
4 cups water
4 cups distilled white vinegar
¾ cup white sugar
½ cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
7 1-quart canning jars with lids and rings
7 heads fresh dill
7 cloves garlic

Steps:

  • Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
  • Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

Nutrition Facts : Calories 34.8 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 1584.9 mg, Sugar 6 g

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Top Asked Questions

How do you make half sour pickles at home?
Making your own half sour pickles is easy and requires minimal ingredients. Wash cucumbers and trim off the blossom end of the cucumber. Stir salt and water together in a jar, then add cucumbers and seasonings leaving at least 2" of headspace.
How much Pickling salt do you put in a pickle?
Keep the ratio of 2T pickling salt per 1 quart of water. This recipe works for sour dill pickles as well by adding fresh dill instead of, or in addition to pickling spice. IF YOU LIKED THIS RECIPE check out how to make homemade fermented sauerkraut too!
What do you soak pickles in before cooking?
These pickles soak alongside delicious garlic, fresh dill, peppercorns, coriander seeds, mustard seeds and bay leaves. -This recipe uses a half gallon mason jar. The ingredients and amount of water to salt ratio in this recipe is for this sized jar. -If your pickles are soft and not crunchy when done, please check out Ball Pickle Crisp.
How to pickle cucumbers for Pickles?
Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes.

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