Best Wallys 12 Sour Pickles Recipes

SOUR PICKLES

Sour Pickles image

Provided by Cathy Barrow

Time 20m

Yield 1 to 2 quarts

Number Of Ingredients 6

Ingredients

2 pounds freshly picked firm, unwaxed, bumpy pickling cucumbers, often called Kirby
2 cloves spring garlic, sliced thin (optional)
1 dill flower, or 5 sprigs fresh dill or 1 teaspoon dill seed (optional)
1/2 teaspoon coriander seed (optional)
1/2 jalapeño, seeded and slivered (optional)
2 tablespoons salt

Steps:

Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.

Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams

NOT-TOO-SOUR REFRIGERATOR PICKLES

Not-Too-Sour Refrigerator Pickles image

Provided by Valerie Bertinelli

Time 9h10m

Yield 1 quart

Number Of Ingredients 7

Ingredients

4 to 5 large Persian cucumbers (about 1 pound), quartered lengthwise
4 small sprigs fresh dill
3 cloves garlic, smashed
1 1/2 tablespoons whole-grain mustard
2 teaspoons kosher salt
1/4 teaspoon sugar
1/2 cup distilled white vinegar

Steps:

Fit as many cucumber spears as possible into a 1-quart mason jar along with the dill, garlic, mustard, salt and sugar. Combine the vinegar with 2 cups water in a small saucepan and bring to a simmer. Pour the hot mixture into the jar with the cucumbers (you may have some left over) and swirl gently to combine (be careful; the jar will be hot). Let cool to room temperature, then cover and refrigerate at least overnight and preferably 2 days. The pickles keep, refrigerated, up to 2 weeks.