"l, not -l" wrote:
> I came across a recipe for half-sour pickles, supposedly the kind one finds
> in deli's, and thought it would be an interesting thing to try. They have
> been working for about 24 hours now and there are no signs of fermentation;
> I would have thought by now, I'd see bubbles in the brine. Then again, what
> do I know; I've never made pickles before.
> I made them using the recipe below; they are in a 2 quart bowl, covered with
> a disposable plastic bowl cover (think shower cap) to keep "stuff" out, but
> not sealed air-tight. Room temp is about 72F. When might I expect to see
> evidence of fermentation, if ever?
Might still be a bit early. But don't use a plastic cover on the bowl.
will do. Drape a well-rinsed tea towel or a couple of layers of
cheesecloth over the bowl.
> * Exported from MasterCook *
> Half Sour Pickles
> Recipe By :Pamela Rappaport
> Serving Size : 8 Preparation Time :0:00
> Categories :
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 cup kosher salt
> 1 tablespoon pickling spices
> 2 whole garlic cloves -- sliced (2 to 3)
> 8 whole pickling cucumbers -- or enough to fill jar
> 3 cups water -- or as needed to cover
> Put the salt into 3 cups water and mix until salt is dissolved.
> Place washed cucumbers into jar along with the garlic and spices. You are
> almost done with your half sour pickle recipe, I told you it was easy!
> Pour the salt water mixture into a 1quart jar to a level that covers the
> cucumbers. If necessary add more water. If the cucumbers float, weigh them
> down with a clean glass or bowl. They must be covered by the water, any that
> are exposed will rot. There is nothing worse than rotten half sour pickles!
> Cover loosely with a paper towel, do not seal. Let sit out on the counter
> for 3 to 4 days. You want to see the little bubbles form, this means your
> half sour pickles are fermenting and the recipe is going well.
> Move to the refrigerator and chill and you've done it! You made half sour
> pickles.
> Description:
> "Ever craved one of those super crisp NY deli half sour pickles but
> couldn't go to the deli? Here's the recipe to make half sour pickles at
> home as good as any deli and they're super simple."
> Source:
> "eHow.com: How to Make Half Sour Pickles"
> S(Internet Address):
> "http://www.ehow.com/how_4436294_half-sour-pickles.html"
> Yield:
> "8 each"
> - - - - - - - - - - - - - - - - - - -
> Per Serving (excluding unknown items): 22 Calories; trace Fat (7.3% calories
> from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
> 2826mg Sodium. Exchanges: 1 Vegetable.
> NOTES : Pickling cucumbers are different than salad cucumbers. Most
> supermarkets carry them in the summer.Use pickling salt or kosher salt,
> table salt has additives that are not desirable in the pickling process for
> the half sour pickle recipe.
> Nutr. Assoc. : 0 0 0 0 0
> --
> Change Cujo to Juno in email address.
> If you have dietary issues that make nutrition information very important
> to you, please calculate your own; the nutrition information supplied with
> this recipe is approximate and should NOT be used by those for whom the
> information is critical.
|
