Prep 2 mins
Cook 0 mins
Posted as per a request for amberngriffinco. This is from "Eat, Enjoy! The 101 Best Jewish Recipes in America" this was from Frank Kachman, Valley Stream, NY. This takes 2 weeks to be pickled.
- 30 -35 small kirby cucumbers
- 2 quarts water
- 1⁄2 cup salt
- 3 ounces 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 the solution.
- Leave out for 2 weeks without refrigeration!
These pickles are fermented and cured for several weeks, much like sauerkraut. During curing, colors and flavors change and acidity increases. Wash cucumbers thoroughly. Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles. Soft or slippery pickles can be caused by several things (If spoilage is evident, do not eat): 1) Salt brine too weak during fermentation. 2) Cucumbers stored at too high a temperature during fermentation. 3) Insufficient amount of brine. 4) Pickles not processed properly (to destroy microorganisms). 5) Moldy garlic or spices. 6) Blossom ends not removed from cucumbers. Scum on the brine surfaces while curing cucumbers is not uncommon. Wild yeasts and bacteria that feed on the acid thus reducing the concentration if allowed to accumulate. Remove scum as often as needed. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process in a boiling water bath.
THANK you. I am FINALLY TRYING this recipe out today! 8/21/08 Well, it's been two wks.. I checked them daily, but found they still got moldy in the cool basement. They texture was perfect, but the pickling mix I used was overly cloves, so it made it burn our mouths. Thought it a bit salty. I AM going to REMAKE THIS RECIPE again this wknd though. Loved the super simplicity and the taste was close to what I was seeking Thanks<br/><br/>10/2009 - I did these again and did research on Half Sour Pickles.. mold to be removed, but the pickles were okay. They were AWESOME! I cut out some of the cloves and thanks again, I have 4 big jars of Half Sours to last me into Spring! Love em!<br/><br/>7/2010 - First off, THANKS YOU MOLLY! I WILL be canning this in 2 wks. I decided that I really don't like the clove flavor, so I just pulled most of them out this Summer. LOVE EM!!<br/><br/><br/>Amber