Ingredients
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30 - 35
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2
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1/2
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3
-
3
-
-
-
-
-
-
-
-
-
-
Directions
East Side New York Half-Sour Pickles,Posted as per a request for amberngriffinco. This is from “Eat, Enjoy! The 101 Best Jewish Recipes in America” this was from Frank Kachman, Valley Stream, NY. This takes 2 weeks to be pickled.,I am in Houston. We don’t have a place that is 65 degrees. Can I just refrigerate them?,My pickles are working hard….fermenting! I can’t wait to taste these bad boys! I have already picked over 100 cucumbers from my garden and made both these as well as 2 batches bread and butter pickles. PLEASE read this recipe carefully as it gives all the information in the recipe about skimming the scum and moldy bits from the brine….also NO WHERE in this recipe does it call for CLOVES…however, what it does call for is cloves of GARLIC!
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Steps
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1
Done
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Fill a 1-Gallon Jar With Cucumbers; Set Aside. |
|
2
Done
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in a Separate Container, Mix Together Water, Salt, Pickling Spices, and Garlic. |
|
3
Done
|
Pour Over Cucumbers and Then Cover With Waxed Paper to Keep Cucumbers in the Solution. |
|
4
Done
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Leave Out For 2 Weeks Without Refrigeration! |
