Shlomo's Kosher Sour Pickles/Tomatoes by Sy

Ingredients

• 13-20 kirby cucumbers, Wash and scrub to remove dirt (No waxed cucumbers, about 3 lbs)
• 1/2 cup kosher salt or coarse salt
• 1/4 cup vinegar
• 3 tablespoons pickling spices, Remove cloves (Use Spice Bouquet 'Pickling Spices' if available)
• 6-8 garlic cloves, Skin removed and crushed
• 2 teaspoons dill seeds
• 1/2 teaspoon chili pepper flakes
• 1/8 teaspoon alum (optional)

Directions

1. 1

   KOSHER SOUR PICKLES RECIPE-.

2. 2

   In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).

3. 3

   Put all the spices into a large bowl (Alum Optional), add some water and mix. Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.

4. 4

   Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby Cucumbers down and under the water/brine.

5. 5

   Close jar and turn upside down to mix all the ingredients --.

6. 6

   Next open jar, put "plastic wrap" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the "plastic wrap" in order to let some of the brine gases out.

7. 7

   Let the Kirby cucumbers stand 2-3 weeks (in a "COOL" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture. Then place in the refrigerator!

8. 8

   Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!

9. 9

   KOSHER SOUR TOMATOES RECIPE-.

10. 10

    Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers. Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.

11. 11

    Take off the tomato stems. As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).

12. 12

    Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!

13. 13

    NOTE: If you can find green "Plum Tomatoes" you might want to try them as well!