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    You are in: Home / Recipes / Shlomo's Kosher Sour Pickles/Tomatoes by Sy Recipe
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    Shlomo's Kosher Sour Pickles/Tomatoes by Sy

    Shlomo's Kosher Sour Pickles/Tomatoes by Sy. Photo by Skipper/Sy

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    Total Time:

    Prep Time:

    Cook Time:

    336 hrs 30 mins

    30 mins

    336 hrs

    Skipper/Sy's Note:

    There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel. I remember as a teenager in "The Bronx" biking over to the local indoor but "open" food market, with many vendors providing produce. I would then go over to the "Pickle Man" and watch him put his hand into the wooden barrel and pull out a "Big One", for only 5 Cents!

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    Units: US | Metric

    • 13 -20 kirby cucumbers, Wash and scrub to remove dirt (No waxed cucumbers, about 3 lbs)
    • 1/2 cup kosher salt or 1/2 cup coarse salt
    • 1/4 cup vinegar
    • 3 tablespoons pickling spices, Remove cloves (Use Spice Bouquet 'Pickling Spices' if available)
    • 6 -8 garlic cloves, Skin removed and crushed
    • 2 teaspoons dill seeds
    • 1/2 teaspoon chili pepper flakes
    • 1/8 teaspoon alum (optional)


    1. 1
    2. 2
      Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
    3. 3
      In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).
    4. 4
      Put all the spices into a large bowl (Alum Optional), add some water and mix. Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.
    5. 5
      Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby Cucumbers down and under the water/brine.
    6. 6
      Close jar and turn upside down to mix all the ingredients --.
    7. 7
      Next open jar, put "plastic wrap" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the "plastic wrap" in order to let some of the brine gases out.
    8. 8
      Let the Kirby cucumbers stand 2-3 weeks (in a "COOL" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture. Then place in the refrigerator!
    9. 9
      Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!
    10. 10
    11. 11
      Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers. Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.
    12. 12
      Take off the tomato stems. As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).
    13. 13
      Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
    14. 14
      NOTE: If you can find green "Plum Tomatoes" you might want to try them as well!

    Ratings & Reviews:

    • on July 01, 2004


      i really enjoyed these pickles, they were worth the wait. very easy to make with a great garlic /dill taste. next time i will let them sit even longer, i like my pickles very sour.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shlomo's Kosher Sour Pickles/Tomatoes by Sy

    Serving Size: 1 (2184 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 26.5
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 4356.2 mg
    Total Carbohydrate 6.1 g
    Dietary Fiber 0.8 g
    Sugars 2.5 g
    Protein 1.1 g

    The following items or measurements are not included:

    pickling spices

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