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Half Sour Garlic Pickles

Half Sour Garlic Pickles

Half Sour Garlic Pickles

 
 
 

If you’ve ever been to a Jewish Delicatessen worth it’s Reuben, you’ve had the good fortune to taste a crunchy Half Sour Garlic Pickle. Living in the San Francisco Bay Area, we are sadly lacking authentic Jewish Delicatessens. No offense to Saul’s Delicatessen in Berkeley, I love their local fresh ingredients and innovative interpretations of traditional fare. I grew up on the East Coast with plentiful traditional Jewish Deli’s that served fresh half sour pickles at every table. Recently, Wise Sons Jewish Delicatessen has appeared on the Jewish Delicatessen scene adding to our options. I had dreams of these crunchy, fresh garlic pickles and decided to do some research and made these pickles of lore at home. It’s super easy to make these pickles in just four to seven days.

Half Sour Garlic Pickles
Serves 20
If you’ve ever been to a Jewish Delicatessen worth it’s Reuben, you’ve had the good fortune to taste a Half Sour Garlic Pickle. Living in the San Francisco Bay Area, we are surprisingly lacking in authentic Jewish Delicatessens. No offense to Saul’s Delicatessen in Berkeley, as I love their local fresh ingredients and innovative interpretations of traditional fare. I grew up on the East Coast with plentiful traditional Jewish Deli’s that served these wonderful fresh half sour pickles at every table. I have dreams of these crunchy, fresh garlic pickles and decided to do some research about making these pickles of lore at home. I was pleasantly surprised to learn how easy it is to make these pickles in just 4 to 7 days. We’re fortunate to have access to the perfect cucumbers for this recipe year round at our local produce markets.
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Prep Time
20 min
Prep Time
20 min
16 calories
4 g
0 g
0 g
1 g
0 g
289 g
2839 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
289g
Servings
20
Amount Per Serving
Calories 16
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2839mg
118%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
2%
Sugars 2g
Protein 1g
Vitamin A
3%
Vitamin C
5%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 Cup Kosher or Sea Salt
  2. 1 Gallon Fresh Clean Tasting Cold Water (bottled if necessary)
  3. 4 Lbs. of Fresh Small Pickling Cucumbers (4-6″ long)
  4. 1 Tablespoon Black or White Peppercorns
  5. 1 Large Bunch of Fresh Dill
  6. 3 Crushed Whole Garlic Cloves with Wrapping
  7. 1 Teaspoon of Red Pepper Flakes
  8. 1 Teaspoon Mustard Seeds
Instructions
  1. Wash the cucumbers thoroughly and place in a container large enough to accommodate all your pickles and your brine. Wash the dill and place in the container with the cucumbers.
  2. Dissolve the salt in the gallon of water and add the peppercorns, garlic, mustard seeds and red pepper flakes. Pour this mixture over the cucumbers and fresh dill. Insure that the cucumbers are fully submerged by covering with a heavy plate or fill a Ziploc Bag with water and seal to weigh down the cucumbers.
  3. Place container in a cool dry place for up to seven days. I suggest that you begin tasting a pickle a day after day four until they meet your own personal taste. Pickles should remain bright green and crunchy. Keep in the refrigerator. We found that these pickles were best consumed within 10-14 days.
beta
calories
16
fat
0g
protein
1g
carbs
4g
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The Certifiable Foodie http://thecertifiablefoodie.com/
 



2 thoughts on “Half Sour Garlic Pickles”

  • Lisa

    Thanks for reading my site.

    I simply left my pickles on the counter and started tasting them after day four to test for texture and flavor. Once they had reached their optimal flavor, color and texture, I placed them in the fridge and they disappeared within two weeks (in the fridge). I personally think these pickles are best consumed fresh, bright green and crunchy, they seem to go kind of punky the longer you keep them. Since they’re so easy to make, I simply make up a new batch whenever I’m in the mood for pickles. It’s good to remember that these are fresh pickles and not shelf stable for a long period of time. The longer they stay in the brine solution the more sour and soft they become. Have you tried your hand at this recipe? What was your experience?