Pamela Rappaport Recipe

Half Sour Pickles Deli Style

By Pamela Rappaport Pamelalala


Have you even been to a deli and enjoyed the crunchy, green whole pickles served there? My husband adores them. Since we move away from south Florida there were no deli restaurants around so I learned to make them.

They're super simple to make. The only caution I give is to use a container with a wide enough top that you can place something inside to weigh the cucumbers down. If any float and are exposed to air they may rot.


Recipe Rating:
 1 Rating
Prep Time:
Cooking Method:
Refrigerate/Freeze

Ingredients

6 to 8 pickling cucumbers, or enough to fill your container
4 c
cool water
1/4 c
kosher salt, don't use table salt it has ingredients you don't want
3
cloves garlic, give them a quick crush and remove the peel
1 tsp
black peppercorns
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Directions Step-By-Step

1
Wash the cucumbers well and place in a wide mouth container. I have a little stock pot, about 8 inches across and 10 inches deep that's my go to. You need to be able to weigh the cucumbers down so they don't float, I use a saucer.
2
Add the garlic and peppercorns to the container. NOTE - it's not traditional, but some like to add a teaspoon of picking spices, or a sprig of fresh dill.
3
Mix the water and salt and stir until dissolved.
4
Pour over the cucumbers. If they are not covered make more salt water with the same proportion of salt to water.
5
Weigh down the cucumbers so they are not floating. If exposed to air they will rot.
6
Partially cover and let sit on the counter for 3 days. You'll see little bubbles starting to form. This means they are fermented and ready. Chill and enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Jewish
Dietary Needs: Vegetarian
Hashtags: #pickles, #pickling