Half Sour Pickles
Source of Recipe
The Chef - e-mail list
Recipe Introduction
I love these pickles even more than classic kosher dills. They're about halfway to being regular pickles because they retain much of the color, flavor, and texture of fresh cucumbers, and no deli meal is complete without a half sour or two.
List of Ingredients
24-36 small cucumbers, scrubbed
6 Tbs (90 ml) kosher salt
3 bay (laurel) leaves, crumbled
6 cloves garlic
6 whole black peppercorns
2 Tbs (30 ml) dried dill
1 Tbs (15 ml) dill seed
10 cups (2.5 L) boiling waterRecipe
Place the cucumbers in a large bowl or crock. Add the salt, bay leaves, garlic, peppercorns, dill, and dill seed. Pour the boiling water over the cucumbers. Remove any scum as it appears. Put a plate on top of the cucumbers and weigh it down with a brick or other heavy
object. (This is to keep the cucumbers submerged in the brine.) Cover with a cloth and store in a dark place for up to a week in warm weather, or for up to 10 days in cool weather. They will be "half sours" in 3 to 4 days and will continue to cure and become dill pickles after about 5 days. Makes about 4 quarts (4 L).
|
|
member logon
