HALF SOUR PICKLES DELI STYLE
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...
Provided by Pamela Rappaport
Categories Other Side Dishes
Time 15m
Number Of Ingredients 5
Steps:
- 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!
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