Re: Where can I get half sour pickles in Michigan

In article <[EMAIL PROTECTED]>, 
[EMAIL PROTECTED] says...
> 
> > Strubs from Canada make excellent kosher full and half sour pickles, both
> > the shelf ones and the crunchy ones (refrigerated). Their refrigerated
> > ones use Kosher salt, garlic and spices, no vinegar, no chemicals. You
> > need to look in the refrigerated section of your deli for something
> > similar.
> 
> 
> Speaking of which, does anyone have a recipe for refrigerator (any variety)
> pickles that contains no vinegar?  Or perhaps there is a website I have yet
> to find?
> 

I did a Google search for a co-worker last year for just such a recipe. 
Normally, they are only Kosher style, full or half sours. For general 
pickling, search for the FAQ for the newsgroup rec.food.preserving

It took a while to wade through the Google searches. Here are three 
recipes that should fit your requirements.

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KOSHER DELI PICKLES

Source: From "My Mother's Kitchen" by Mimi Sheraton
        * 24-30 small very firm Kirbys (pickling cucumbers), unblemished
        * 7-8 cloves fresh garlic, unpeeled but lightly crushed
        * 1 teaspoon corriander seeds
        * 1 teaspoon mustard seeds
        * 1 teaspoon black peppercorns
        * 4-5 small dried hot red peppers - SEE NOTE
        * 3 bay leaves
        * 12-14 sprigs dill, preferably with seed head, well washed
        * Heel of sour rye bread with caraway seeds
        * 3 quarts water, or as needed
        * 3/4 Cup Kosher salt, or as needed

Carefully wash the cucumbers, with a soft cloth or brush, taking care not 
to bruise them. Remove all traces of sand. Do not use any bruised 
cucumbers. Stand the cucumbers on one end around the sides and across the 
bottom of the jar so that they hold each other in place, but not so 
tightly that they crush each other. A second upright layer can be added 
if the crock is tall enough. Add in herbs, spices and bread.

Mix 3 quarts water with 3/4 cup Kosher salt and mix until the salt is 
dissolved. Pour salt water into container to completely cover pickles. 
Let the water overflow the top so you will then be sure there are no air 
pockets. If you do not have enough slat water, run the container under 
the faucet gently until it just overflows.

Place the jar on a stain-proof surace in a cool place, 65-70 degrees 
Farenheit. DO NOT REFRIGERATE. Place a dish or wooden disk directly over 
the brine, and top with the stone or jar with water. Cover the crock 
loosely with a dish towel. Each time you check the pickles, replace the 
top and weight.

Check the pickles every 24 hours, and remove any white or gray foam that 
has risen to the surface. This is most important to prevent rotting. Add 
salt or other seasonings if the brine seems bland. The pickles will be 
1/2 sour in 4 to 5 days, and very sour in about 10 days. When they are as 
sour as you would like, they can be put into closed jar with brine and 
stored in the refrigerator. They should keep for 4-5 weeks, unless eaten 
first.

Note: 1/2 Teaspoon hot red dried Italian pepper flakes can replace hot, 
red peppers. If no dill seed heads, add 1 teaspoon dried dill seed.

You will need a five quart crock, wide mouth jar or bean pot. Make sure 
that it is washed first. Also needed is either a clean stone (about 6-7 
oz) or a 10 oz jar two-thirds full of water.
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Posted by Karen on February 13, 2000 at 12:49:54:


Kosher or Garlic Dill Pickles

No vinegar! That's the key to real, deli style, kosher dills. Use fresh, 
crisp pickles for best results. Water, coarse kosher salt or pickling 
salt, garlic, pickling spices and dill combine with cucumbers to produce 
a brine. The brine is formed when the salt draws acid from the pickles 
and combines with the other ingredients. 3-5 days gives you half sours, 
12-20 days gives full sours. Refrigeration stops the fermentation 
process. You can taste them while they are fermenting and adjust spices. 
There is really no way to hurry them up. Double recipes as required. Just 
fill each jar you have until you run out of ingredients.

Per gallon jar:
8-10 cucumbers for pickling (a medium size)
1 large handful fresh dill with flower heads
 (or add 1/4 teaspoon dill seed if flower heads
  are missing)
4-6 large cloves of garlic, flattened 
water
1/2 cup coarse kosher salt or pickling salt
4 teaspoons pickling spice (Blue Ribbon, or other)
1-2 large bay leaves

Note: Some recipes call for boiling the water (about 4 cups) with the 
salt and pickling spice, then refrigerating until icy cold. An extra step 
that works but is not necessary. Do NOT use warm water on the cucumbers 
in any case.

Pack each jar with cucumbers, sprinkling salt between each layer. Add
pickling spice, salt, dill (dill heads) and bay leaves. Fill jar with 
water but leave two inches of room for brine to form. You may prepare 
this in large crocks (something non-reactive) and then transfer to glass 
jars when finished. 

Weigh cucumbers down to keep submerged and cover. After 2-3 days,
remove scum (if any has formed) and adjust spices. Let ferment 3 more
days and check for doneness by cutting off a slice of one cucumber.
Once they are fermented to the right stage (to taste), transfer to a 
glass jar and refrigerate. Ferment longer (12-20 days) for pungent sour 
pickles. (They will still ferment in the fridge but not quickly).

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Traditional Kosher Dill Pickles

5 1/2 pounds pickling cucumbers, about 2 to 3 inches long
1 cup coarse pickling salt
2 cups boiling water
4 quarts cold water
about 8 heads fresh dill
8 large cloves garlic, peeled
1/4 cup pickling spice
4 small dried red chile peppers
2 to 3 gallon crock

Wash cucumbers in cold water. (If they are at all limp, use ice water).
Drain thoroughly. Make this brine: In a saucepan combine salt with 
boiling water, stirring until it is dissolved. Cool and mix with the 4 
quarts cold water and set aside. 

Place 2 heads of the dill, 2 cloves garlic, 1 tablespoon of pickling 
spice and a chile pepper in bottom of crock. Add one third of
the cucumbers. Repeat layering, placing the remaining dill, garlic and 
spices over the top. Pour the pickling brine over cucumbers. Cover the 
cucumbers with a heavy plate or lid that fits inside the crock. Use a 
weight to hold the plate down and keep the cucumbers under the brine. A 
glass jar filled with water makes a good weight, as well as a stone or 
brick.

Keep cucumbers at room temperature. A scum or foam may start forming in 3 
to 4 days; remove it with a spoon daily after it begins to form. Do not 
stir the pickles but be sure that they are completely covered with brine. 
(If necessary make additional brine, mixing 1 tablespoon kosher salt with 
2 cups water.) Cover crock with a cloth. Allow to stand until desired 
stage of pickling has developed, usually 5 to 7 days.

When pickles are done to your taste, remove pickles from brine and pack 
in quart jars, with spices, dill, garlic and enough of the pickling brine 
to cover. Put on lids and refrigerate for up to 6 weeks.

Makes approximately 4 quarts.
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