Let's Talk BBQ
Recipes => Recipes => Veggies, Casseroles, & Other Side Dishes => Topic started by: Northshore on December 12, 2013, 09:36:15 AM
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Started a batch of half sour pickles. I really like the ones served at Ted's Montana Grill so found a recipe and will try to make some.
(http://img.tapatalk.com/d/13/12/12/e3uveqy5.jpg)
Will post results in about a week
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Well, if you figure that out, sell them and I will buy some.
Ed
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Ted's Montana Grill
Yes! Please share the recipe if they come out 1/2 as good...
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Looks like a good batch of pickles is coming.
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Definately watching this one..will be wanting recipe too if it turns out well. I have the container to make them in, but no recipe. Pam .☆´¯`•.¸¸. ི
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With the air lock, looks like your making hootch ;D
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This is the recipe I was referred to by a neighbor. It's from "justapinch.com"
I am doing first batch with just cucumbers,salt and water. If you don't have airlock partially fill quart zip lock with water and insert in top of jar to weight cucumbers down. Put in pan so overflow of brine will be contained. It will overflow as fermentation starts. Excess gas will bubble out around bag.
Half Sour Pickles Deli Style
added by Pamela Rappaport
They're super simple to make. The only caution I give is to use a container with a wide enough top that you can place something inside to weigh the cucumbers down. If any float and are exposed to air they may rot.
Prep time: 15 Min
Ingredients
6 to 8 pickling cucumbers, or enough to fill your container
4 c cool water
1/4 c kosher salt, don't use table salt it has ingredients you don't want
3 cloves garlic, give them a quick crush and remove the peel
1 tsp black peppercorns
Directions
1. Wash the cucumbers well and place in a wide mouth container. I have a little stock pot, about 8 inches across and 10 inches deep that's my go to. You need to be able to weigh the cucumbers down so they don't float, I use a saucer.
2. Add the garlic and peppercorns to the container. NOTE - it's not traditional, but some like to add a teaspoon of picking spices, or a sprig of fresh dill.
3. Mix the water and salt and stir until dissolved.
4. Pour over the cucumbers. If they are not covered make more salt water with the same proportion of salt to water.
5. Weigh down the cucumbers so they are not floating. If exposed to air they will rot.
6. Partially cover and let sit on the counter for 3 days. You'll see little bubbles starting to form. This means they are fermented and ready. Chill and enjoy!
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Looks very interesting. I've never heard of half sour pickles.
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There is no vinegar in these, should be olive green throughout when done. Very similar to a Jewish Deli's Pickle
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I did some research after I posted earlier and am now a bit less ignorant. These sound delicious, and looks simple to make, and because both me and my sweetie love crunchy pickled vegetables, this one sounds like a winner - thanks for posting the recipe ;)
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This looks really interesting.
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My wife and I love half sour pickles but, alas, they are not sold around our neck of the woods. The last ones we had were from a Lowe's food store in N.C. about ten years ago.
Hub