13
Sep
I originally thought i d never share my pickling recipes and techniques this is the only truly authentic jewish half sour pickle recipe on the internet. Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment.
Whilst i personally prefer the full sour pickle many my beloved wife included are firmly in the half sour camp and today i wish to share its more subtle joys with all of you.
Full sour pickle recipe. Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber which is opposite the stem end. If you aren t sure which end is which.
When cool pour the brine over the cucumbers herbs and spices. Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment. Burp the pickles daily by loosening the cap and letting the air escape then replacing the lid loosely again.
After three days check the pickles for flavor. Tips for making sour pickles. To make sour pickles you ll need to prepare a saltwater brine by warming water and salt together and then cooling it to room temperature.
After that you ll pack a jar with fresh cucumbers garlic dill and other spices. Next pour the brine over the cucumbers and seal the jar. After that all you need to do is wait.
2 tablespoons sea salt for each quart of water. Spices including dill mustard seeds peppercorns. A tablespoon of each perhaps with more dill.
6 cloves garlic peeled a few tannin containing leaves oak leaves cherry leaves bay leaves and grape leaves work well. You can also use a couple of black tea bags. In a sterilized 2 qt.
Glass jar combine dill fronds peppercorns garlic chiles de árbol and grape leaf if using. Place gherkins in the jar over the aromatics. Dissolve salt in filtered water.
Place pickles garlic coriander peppercorn and dill in a large food safe container. In a bowl dissolve salt in water. Pour salty water over the pickles and spices.
Fill a quart or gallon sized freezer bag about half full of water. Layer the cucumbers in the jar with whole cloves of garlic one or two small fresh or dried chiles and some dill. I think its best to use umbels that have started to set seed but have not dried out yet but you can also use the leaves.
If you don t have any fresh dill dried dill seed is fine too. This translates to about a 10 salt solution. This is enough salt to preserve pickles for quite some time but they are too salty to consume without a long desalinating soak in fresh water first.
Low salt pickles around 3 5 brine are half sours in delicatessen lingo. This recipe is for sour fairly salty pickles using around 5 4 brine. Soak them in an icewater bath for one hour.
Heat the salt water and vinegar until the salt is dissolved. Fill the jars with cucumbers whole in spears or in chunks dividing the spices dill garlic and alum or leaves between the two jars. Pour the brine over the cucumbers.
Whilst i personally prefer the full sour pickle many my beloved wife included are firmly in the half sour camp and today i wish to share its more subtle joys with all of you. I originally thought i d never share my pickling recipes and techniques this is the only truly authentic jewish half sour pickle recipe on the internet.