1/1 Photo of Deli Pickles - Half Sours
72 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1Wash cucumbers. Remove blossom ends carefully to remove soil.
- 2Place 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.
- 3Store 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.
- 4pickles into clean jars and refrigerate to halt fermentation. These pickles must be kept in the refrigerator.
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Nutritional Facts for Deli Pickles - Half Sours
Serving Size: 1 (1496 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 2.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 28321.6 mg
- Total Carbohydrate 0.6 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.1 g
The following items or measurements are not included: