Re: Making half-sour pickles
Melba's Jammin'
"l, not -l" <lal...@cujo.com> wrote:
> 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?
(snip most of recipe)
> 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.
I wouldn't expect to see any fermentation for 2 or 3 days. I would not
expect to see bubbles at 24 hours. But I'm really just guessing. I
love half sours but have never made them. Wrong season here for cukes.
:-0)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
Arri London
"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.
The instructions say paper towel, but anything that lets in more air
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.
Arri London
"l, not -l" wrote:
>
> On 21-Nov-2009, Arri London <bio...@ic.ac.uk> wrote:
>
> > Might still be a bit early. But don't use a plastic cover on the bowl.
> > The instructions say paper towel, but anything that lets in more air
> > will do. Drape a well-rinsed tea towel or a couple of layers of
> > cheesecloth over the bowl.
>
> Thanks for the suggestion. Tonight, there is evidence of fermentation,
> clusters of tiny bubbles.
There ya go! If it smells of anything but pickles, then it has gone
wrong.
It's just that most pickle/cabbage fermentations need some air exchange
to go well. Even if the plastic cover isn't airtight, guessing the
airflow is still cut off to some extent.
Arri London
"l, not -l" wrote:
>
> On 23-Nov-2009, Arri London <bio...@ic.ac.uk> wrote:
>
> > > Thanks for the suggestion. Tonight, there is evidence of fermentation,
> > > clusters of tiny bubbles.
> >
> >
> > There ya go! If it smells of anything but pickles, then it has gone
> > wrong.
>
> Amazingly, they smell exactly like pickles. 8-)
> --
> Change Cujo to Juno in email address.
Oh very well done!
Since moving to the desert, most of my fermentations don't go as well as
they did in a wetter climate. Kind of explains why the local Native
Americans don't seem to have a tradition of fermented foods the way
groups in other parts of the US have.