2 Reviews of East Side New York Half-Sour Pickles

From: Amberngriffinco

On Oct 23, 2009

THANK you. I am FINALLY TRYING this recipe out today! 8/21/08 Well, it's been two wks.. I checked them daily, but found they still got moldy in the cool basement. They texture was perfect, but the pickling mix I used was overly cloves, so it made it burn our mouths. Thought it a bit salty. I AM going to REMAKE THIS RECIPE again this wknd though. Loved the super simplicity and the taste was close to what I was seeking Thanks 10/2009 - I did these again and did research on Half Sour Pickles.. mold to be removed, but the pickles were okay. They were AWESOME! I cut out some of the cloves and thanks again, I have 4 big jars of Half Sours to last me into Spring! Love em! Amber

From: Molly53

On Sep 15, 2009

These pickles are fermented and cured for several weeks, much like sauerkraut. During curing, colors and flavors change and acidity increases. Wash cucumbers thoroughly. Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles. Soft or slippery pickles can be caused by several things (If spoilage is evident, do not eat): 1) Salt brine too weak during fermentation. 2) Cucumbers stored at too high a temperature during fermentation. 3) Insufficient amount of brine. 4) Pickles not processed properly (to destroy microorganisms). 5) Moldy garlic or spices. 6) Blossom ends not removed from cucumbers. Scum on the brine surfaces while curing cucumbers is not uncommon. Wild yeasts and bacteria that feed on the acid thus reducing the concentration if allowed to accumulate. Remove scum as often as needed. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process in a boiling water bath.