East Side New York Half-Sour Pickles

"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."
 
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photo by Amberngriffinco photo by Amberngriffinco
photo by Amberngriffinco
photo by Heath T. photo by Heath T.
photo by Amberngriffinco photo by Amberngriffinco
Ready In:
2mins
Ingredients:
5
Yields:
30 pickles
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ingredients

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directions

  • 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!

Questions & Replies

  1. I am in Houston. We don't have a place that is 65 degrees. Can I just refrigerate them?
     
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Reviews

  1. 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.
     
  2. I LOVE half sour pickles and was so excited to make these. I am a Long Island girl so when I saw this recipe was from Valley Stream I had to make them. I followed this recipe as written and I just tried my pickles after sitting out for two weeks and they were horrible. I had to throw them all away. The directions were very simple so I have no idea what went wrong.
     
  3. My pickles are working hard....fermenting! I can't wait to taste these bad boys! I have already picked over 100 cucumbers from my garden and made both these as well as 2 batches bread and butter pickles. PLEASE read this recipe carefully as it gives all the information in the recipe about skimming the scum and moldy bits from the brine....also NO WHERE in this recipe does it call for CLOVES...however, what it does call for is cloves of GARLIC!
     
    • Review photo by Heath T.
  4. Have not tried it yet
     
  5. 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
     
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<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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