Any recipes for sour (not dill, not garlic) pickles?
I'm looking for a recipe for something I've never seen in the stores: sour pickles that are neither dill nor garlic. Does anyone have a recipe? A quick version would be nice, too. Thanks!
i happen to have a nice refrig version but i'm going to have to dig for it....give me until sat morning eastern time and i'll get back to you via the thread
Thanks for the help, but this recipe has both dill and garlic and I'm looking for a recipe that has neither. I just want a pickle recipe that's sour but not flavored with anything else--a base recipe that I can experiment with adding other herbs, spices, etc. Thanks anyway. I'll keep searching.
Thanks for the help, but I'm looking for a recipe that doesn't have dill or garlic and this recipe has both. I want a plain sour pickle recipe without any seasoning that I can use as a base recipe to experiment from with other herbs, spices, etc. Thanks anyway. I'll keep searching.
In his book How To Cook Everything, Mark Bittman has a recipe for pickles that involves no vinegar, just starting with a brine solution that you ferment at room temperature. He adds dill and garlic, but I see absolutely no reason why you can't leave it out. It turns nice and sour after about 24 hours at room temperature.
A 1944 recipe from the U.S. Department of Agriculture, from a booklet called "Home Canning," does the same thing - salt, no vinegar. But it calls for placing cucumbers in the brine for 7 days for sour pickles, 3 days for "half-sour" pickles. The brine: 5 parts cucumbers to 1 part salt, then cover with water. If you wish, you can add herbs or spices or fresh hot peppers to the brine.
I pickle cucumbers without vinegar. I like mine with garlic and ginger, but you can probably do without.
Cut them into spears, sprinkle liberally with salt until evenly coated with light cover.
Leave them for a few hours (about 3-4).
Check it to make sure they are not overbrined once in a while by washing off the pieces and tasting them. You want the salt to soak in but not render them salt bombs.
Then, when they are salted to the proper level, add whatever seasonings you want. Julienned onions are really nice as they sweeten the pickles, as are jalapenos.
Place in a jar and add enough water to cover. Let sit in refrigerator for a few weeks (keeps as long as several months). You can leave them at room temp if you want a fast cure (fermentation, like sauerkraut). But, the refrigerator keeps them crisp.
In the alternative, you may consider japanese style cucumbers: slice thin rounds, add vinegar, sugar, mirin (onions, seaweed, sesame seeds optional), let marinate an hour in the fridge and eat.
My mother use to make one great sour pickle. I found this in her recipe box (she is no longer with us). I don't can but if you can figure how how to finish this recipe this is one to make. This is all the recipe card says.
1 gal vinegar
1 cup salt
1 cup dry mustard
1 cup sugar
2 teasp alum (1 tsp not enough)
If you can figure this recipe out I would love to beable to write it on this card & make it myself. Thanks
All you need to do is select one of the above recipes or links provided. (decide whether you want vinegar-based brine or a brine that is fermented itself) and just leave out the garlic and dill or other flavorings. You will be left with the basic brine recipe.