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Old 07-13-2018, 07:10 AM   #1
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Looking for Half Sour Pickle Recipe/technique

Pickling Cucumbers are in full swing and Im looking for a new recipe / technique.
I know we've had discussions on pickles in the past. Im looking specifically for half sour immediate eating (dont need to store or can for any period of time).

Last few years Ive been following the same basic recipe, and I think I need a change.

All suggestions welcome, and if someone could direct me to previous threads that cover the topic, that is fine too. I may have overlooked a few.

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Old 07-13-2018, 11:07 AM   #2
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In New York terminology, a "full-sour" kosher dill is one that has fully fermented, while a "half-sour", given a shorter stay in the brine, is still crisp and bright green.[10] Elsewhere, these pickles may sometimes be termed "old" and "new" dills.

I read that but if I recall, from researching it a few years ago, half sours have less salt than full sour pickles. But that is from memory.



Unfortunately, I don't have a dependable recipe on hand. I usually make fermented pickles in food safe 5 gallon buckets and I put in spices/dill, water, and salt. I put a plate over the cucumbers/brine, with a zip lock bag full of salt water to weigh it down. Then I cover it in a towel to keep out dust. I check it daily and skim any scum that forms (which just shows that it's working).


This year, in particular, I'll be making the other kind of pickles for canning, w/vinegar, water, salt, spices, dill weed, and Emeril's sweet pickles. We don't grow cucumbers every year, only some years, and then I make up 30 or so jars to use over the next couple of years.


Good luck Larry, they'll be good!
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Old 07-13-2018, 11:20 AM   #3
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Cooking Goddess makes fermented cucumber pickles. I'm pretty sure she has posted her method here somewhere.
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Old 07-13-2018, 10:45 PM   #4
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I love FULL sour pickles.
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Old 07-13-2018, 10:54 PM   #5
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Originally Posted by GotGarlic View Post
Cooking Goddess makes fermented cucumber pickles. I'm pretty sure she has posted her method here somewhere.
Tada!

Crock Dill Pickles

These aren't half-sour, larry. I make them full-on Kosher pickle style. However, I've been known to sneak a taste just two or three days into brining, and at that point the pickle might be considered half-sour. They were still yummy.
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Old 07-18-2018, 05:58 PM   #6
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Hey larry, found a video on half sour pickles. I wasn't even looking for it.
It's 10 minutes and kind of entertaining.
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Old 07-18-2018, 07:39 PM   #7
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I’ve posted my recipe for pickles here before. If you use the same recipe, but keep pickles for 2-3 days instead of 5. You’ll get your half sour pickles
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Old 08-05-2018, 02:03 PM   #8
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I made my first batch of homemade pickles. They are full sour after only 5 days. Should I strain the stuff out of the brine then add the brine back in with the pickles? Or do I have to boil it first?

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Old 08-05-2018, 05:05 PM   #9
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I've always strained the brine, then stuffed the pickles into a jar and poured the clear brine over the pickles to cover, msm. I used to just wash the jar and then fill it. Now I do give the jar a quick dunk in boiling water since I also use that jar to hold any extra brine, plus it holds down the plate that keeps the pickles fully submerged. I'd use my Dad's rock, but Loverly has that along with Dad's huge pickling crock. I've never boiled the brine, not when I first make them nor when I jar and refrigerate them. Whether they're acidic enough or we've been lucky, I don't know. I do know that no one in the family has ever been sick from homemade pickles - a trend that has been going strong for over half a century.
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