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    You are in: Home / Community Forums / Kosher & Jewish Cooking / ISO: ANYONE, HALF SOUR PICKLES?
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    ISO: ANYONE, HALF SOUR PICKLES?

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    Amberngriffinco
    Thu Apr 14, 2005 12:53 pm
    Food.com Groupie
    I have gone to GREAT LENGTHS to get my hands on half sour pickles.

    Anyone know the RECIPE to make them??? It's getting harder and more $$ to ship them here to Colorado, and most people I knew living near L.A. are gone.. I'd get them to mail me half sours from Junior's in West L.A..

    Thanks
    Amber
    CO
    chia
    Sat Apr 16, 2005 1:45 pm
    Forum Host
    it was my understanding that the longer the pickles are brined the more sour they become. and i think half sours might contain some sugar. i prefer the full sours myself which are always a much lighter shade of green.
    there's a place in nyc that ships, the pickleboys.com, and essex pickles, but they are pricey.
    i'll look for recipes for you-
    Amberngriffinco
    Sat Apr 16, 2005 4:09 pm
    Food.com Groupie
    chia wrote:
    it was my understanding that the longer the pickles are brined the more sour they become. and i think half sours might contain some sugar. i prefer the full sours myself which are always a much lighter shade of green.
    there's a place in nyc that ships, the pickleboys.com, and essex pickles, but they are pricey.
    i'll look for recipes for you-



    Thanks

    I'm in LOVE with half sours!! I found a great jar recently at the ONLY NY deli in DTC, Denver.. the company is Baptimate or something like that, in Brooklyn, NY.. pricey too, but worth it! Would like my hand at making them myself..

    ironically, lol, My Aunt bought me a Junior's Restaurant book 2 Summers ago. She asked me, and this is hysterical IF YOU COOK, "Can't you just use the recipe for the pickled beets??"

    Amber
    CO
    chia
    Sat Apr 16, 2005 6:27 pm
    Forum Host
    how cute!
    batampte is a bottled brand that i can get at the supermarket. my mom likes them too. i like the super sours that you can only get in nyc on the lower east side icon_smile.gif
    problem is they need to be refrigerated, or i'd send you some. they make great sauerkraut too.
    Skipper/Sy
    Wed Apr 20, 2005 10:36 pm
    Food.com Groupie
    You can get Half-Sour Pickles in many places in Denver, Co.
    http://www.google.com/search?hl=en&ie=ISO-8859-1&q=denver+half+sour+pickles&btnG=Google+Search

    I don't know if they are like a good Jewsih Half-Sour, but worth check various places out...
    Chef #577027
    Sun Sep 02, 2007 4:21 pm
    Newbie "Fry Cook" Poster
    If you're out there and still looking try this,
    Pickles that are half sour are fermented pickles, that's where the bite comes from. The salt merely creates an environment not bacteria friendly and adds little flavor. This is an original Jewish recipe and I have been using it to satisfy my cravings for a long time. Beats the heck out of paying $3 for a quart every week. You can eliminate the celery is you wish (I do, not a big fan).

    Half-Sour Pickles and Tomatoes (further down)

    12 Kirby pickles (approximately 4" long)
    1/2 cup pickling spice
    2 cloves of garlic
    1/2 cup kosher salt
    6 cups cold water
    3 celery stalks
    2 roots dill (approximately) or 1/4 cup dill weed not seed
    Jars to hold 8 cups of water

    Wash pickles and celery and arrange in a jar in an upright position along with half of the pickling spice, 2 cloves of garlic and half of the pickling dill. Set aside.

    Mix 6 cups of cold water with 1/2 cup of the coarse salt. Place in a large bowl and stir until melted. Taste. Put water and salt mixture into the jar until the mixture covers the pickles. Add the balance of the pickling spice and the dill.

    Let this stand on the counter at room temperature, uncovered, for one day. Check by tasting and if it is satisfactory, let it stand for an additional 2 days, uncovered. When the pickles turn greenish brown (kind of a dull green really) , cover and refrigerate.

    For Sour Tomatoes (half-sours): (This takes a while but worth it)
    The recipe for tomatoes is the same as the one for pickles with the following exceptions:

    1. Substitute the pickles for 12 small green tomatoes. Tomatoes should be firm.

    2. Tomatoes need more salt than pickles. Use 3/4 cup kosher salt instead of 1/2 cup.

    3. Tomatoes take longer to sour. Leave them on the counter for 2 days, uncovered, then cover and leave on the counter or outside for another 2 to 3 weeks. Tomatoes are ready when they change color from light green to dull olive green.

    Bill
    Sarah Chana
    Sun Sep 02, 2007 7:28 pm
    Food.com Groupie
    "Batempte" means "with taste" in yiddish (I am pretty sure it is derived from the hebrew word "ta'am" which means both taste and the reason behind something). That brand is certainly a Jewish style half sour. Mel and Irma's deli in Denver (on the east side) surely has them. Maybe they will ship you a case? (If you can use that many pickles!)
    Skipper/Sy
    Fri Sep 07, 2007 11:45 pm
    Food.com Groupie
    You might want to try my recipe... and don't let the pickles ferment a long time; try one week.
    Shlomo's Kosher Sour Pickles/Tomatoes by Sy
    http://www.recipezaar.com/73027

    Skipper/Sy
    icon_cool.gif
    megnbrycesmom
    Sat Sep 08, 2007 7:58 am
    Food.com Groupie
    A good half sour is so hard to find.

    I still drool over some kosher half sour pickles we used to be able to get when I was a kid. Nothing has ever compared. Spoiled me for life.

    No advice, but good luck!
    Oolala
    Tue Sep 11, 2007 9:23 pm
    Food.com Groupie
    Here's a recipe called
    East Side New York Half-Sour Pickles from "Eat, Enjoy! The 101 Best Jewish Recipes in America"
    this was from Frank Kachman, Valley Stream, NY

    30-35 small Kirby cucumbers
    2 quarts water
    1/2 cup salt
    3 oz. mixed pickling spices
    3 garlic cloves, smashed

    Fill a 1-gallon jar with cucumbers. Set aside.

    In a separate container, mix together water, salt, pickling spices, and garlic.

    Pour over cucumbers and then cover with waxed paper to keep cucumbers in solution.

    Leave out for 2 weeks without refrigeration!
    Andypants
    Sun Sep 23, 2007 2:42 pm
    Experienced "Head Chef" Poster
    It's Ba-Tampte. There are a few places near Baltimore to get them, the Seven Mile Market in Pikesville and at least one Giant Food (Towson). Only the former has their pickled tomatoes though.
    Oolala
    Wed Sep 26, 2007 4:52 pm
    Food.com Groupie
    Oolala wrote:
    Here's a recipe called
    East Side New York Half-Sour Pickles from "Eat, Enjoy! The 101 Best Jewish Recipes in America"
    this was from Frank Kachman, Valley Stream, NY

    30-35 small Kirby cucumbers
    2 quarts water
    1/2 cup salt
    3 oz. mixed pickling spices
    3 garlic cloves, smashed

    Fill a 1-gallon jar with cucumbers. Set aside.

    In a separate container, mix together water, salt, pickling spices, and garlic.

    Pour over cucumbers and then cover with waxed paper to keep cucumbers in solution.

    Leave out for 2 weeks without refrigeration!


    I've posted this East Side New York Half-Sour Pickles
    chia
    Wed Sep 26, 2007 8:21 pm
    Forum Host
    right, i said it was batampte.
    ooh, that recipe looks like a good one to try when i can get some more kirbys.
    Skipper/Sy
    Mon Oct 01, 2007 8:39 pm
    Food.com Groupie
    Hello,

    I went to Guess's pickles on the Lower East side yesterday, and bought $14 worth product. They ran out of sour pickles, so I had to get 1/2 sours; which did not taste that great. I got 4 big sour tomatoes and they were far from being any good (not real sour and tasty). I also bought some saurkraut and it was excellent.. and also their deli mustard is very good.

    Guess's has had a reputation of having great pickles, but I don't think so (I have been their many times...) ... As I recall great sour pickles or tomatoes from my youth. In fact it is hard to find a very good sour pickle or plum sour tomato in Metro NYC. I can even make better home made sour pickles or tomatoes.

    Skipper/Sy
    icon_cry.gif
    kuzari.princess
    Mon Oct 01, 2007 10:38 pm
    Regular "Line Cook" Poster
    I made about 20 quarts of kosher dill pickles this fall. I use the same proportions as the previous recipe. The only difference is that I close them as soon as I've made them and store them in a cool dark room in my basement. They may leak and sometimes they fizz up when I open them so I open them in the sink but they are delicious and no one's ever gotten sick icon_smile.gif

    I don't add vinegar but if you feel you must (some people believe it retards the wrong bacteria from growing) don't more than add 1 TBS per filled quart jar.
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