• Shlomo's Kosher Sour Pickles! Posted on October 09, 2013

    Shlomo's Kosher Sour Pickles! There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel.


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


    Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.

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

    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.

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

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

    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.

    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!

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

    thanks to: http://www.food.com/recipe/shlomos-kosher-sour-pickles-tomatoes-by-sy-73027

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