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Half sour pickles, new york jewish deli style?

post #1 of 15
Thread Starter 
Does any one have any recipees for the pickles that they normally give you to snack on in the NY/Jewish style deli's.

I absolutely love these, and the Nathans / Ba Tempte ones in the store are $$$. They also get real cloudy real fast unless I eat them at a unhealthy rate!

There is Reins Deli in CT by me, but they put some sort of chem. in there brine that gives it a my first chemistry set taste.

The cucumber plants (conviently a pickling strain) that I put in the garden this year have taken over. (next year they get there own plot, silly me). I have a bumper crop that needs to be put to use!
post #2 of 15
These come pretty close, especially with the tweek I suggested:



http://www.stripersonline.com/surfta...%27s+pickle s
post #3 of 15
Quote:
Originally Posted by DougH View Post
Does any one have any recipees for the pickles that they normally give you to snack on in the NY/Jewish style deli's.

I absolutely love these, and the Nathans / Ba Tempte ones in the store are $$$. They also get real cloudy real fast unless I eat them at a unhealthy rate!

There is Reins Deli in CT by me, but they put some sort of chem. in there brine that gives it a my first chemistry set taste.

The cucumber plants (conviently a pickling strain) that I put in the garden this year have taken over. (next year they get there own plot, silly me). I have a bumper crop that needs to be put to use!


my wife grew up in manhattan and her brother has a recipe

i will see if it is handy over the weekend

point to remember when making pickles:

ice the cukes down well before you do anything

they will stay much crisper if you do
post #4 of 15
Thread Starter 
In the fridge straight from the garden?
post #5 of 15
Quote:
Originally Posted by DougH View Post
In the fridge straight from the garden?



Yes..........give them at least a couple hours to chill, if not overnight, and then make the pickles..........
post #6 of 15
Quote:
Originally Posted by DougH View Post
In the fridge straight from the garden?


Quote:
Originally Posted by Steve in Mass View Post
Yes..........give them at least a couple hours to chill, if not overnight, and then make the pickles..........


still pack them in ice

and waiting a day or two after you pick them will make them less bitter
post #7 of 15
Thread Starter 
If the rain slows I am going to pick another batch and give this a try.

Thanks for all of the tips and the recipee link!

Do you think I can go without slicing them in lengthwise? I am wondering if I can pickle them whole as well.
post #8 of 15
i thought i posted this already

anyway, they are good half sours

PETER’S PICKLES

Ingredients:
I.
3 lbs kirby cucumbers
II.
5 c. water
2 c. distilled white vinegar
6 T kosher salt
2 T sugar
1 1/2 t. freshly ground pepper
3/4 t. ground ginger
3/4 t. ground cumin
1/2 t. tumeric
3 whole cloves
1 bay leaf


III
1 jalapeno pepper, sliced in half lengthwise
5 stalks fresh thyme
8 cloves garlic, crushed
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1 med. onion, thinly sliced
6 stalks fresh dill

1. Bring water to a boil, stand and add cucumbers for about three minutes. Remove, scrub clean. (then ice them down)
2. Bring ingredients in II. to a boil. Stand and add ingredients in III.
3. Add cucumbers and let stand at room temperature for 24 hours. Strain. Jar pickles covered with brine. Add 1/2 jalapeno pepper for a little more zip. Ready in three to four days.
post #9 of 15
Quote:
Originally Posted by DougH View Post



Do you think I can go without slicing them in lengthwise? I am wondering if I can pickle them whole as well.



You can pickle them whole (be sure to cut off each end), but halves are better, as you don't have to wait as long for the "pickle" to penetrate thru the cuc.
post #10 of 15
Quote:
Originally Posted by Steve in Mass View Post
These come pretty close, especially with the tweek I suggested:

http://www.stripersonline.com/surfta...%27s+pickle s


Got a couple of jars in the fridge now.....should be ready by the weekend
post #11 of 15
Quote:
Originally Posted by GROBY View Post
Got a couple of jars in the fridge now.....should be ready by the weekend



Funny, I just made a couple jars yesterday.........I tried something a bit different, and used some mustard powder in place of the mustard seed....we'll see..........(Which reminds me, I have to go give them a shake.....)
post #12 of 15
Thread Starter 
I have been stuck working 14 hour days on some tax returns so I haven't gotten around to the pickles yet. I think I will make up a batch tonight so the cukes I had on ice don't go to waste.
post #13 of 15
Groby wanted to know, so........



I tried one out of the batch I made with the mustard powder on 8/31 last night, and if I do say so myself, it was "interesting" and quite good. Has quite a zing, almost as if horseradish had been used.



So I would say the experiment was a resounding success
post #14 of 15
Quote:
Originally Posted by Steve in Mass View Post
These come pretty close, especially with the tweek I suggested:

http://www.stripersonline.com/surfta...%27s+pickle s



I have used a recipe similar to this but put all in a LARGE jar, open in a WARM area for 7-10 days to ferment. Then strain the liquid, repack in smaller jars, cover with the strained liquid and then refrigerate.

Google "crock pickles" for details. very simple and tastes GREAT.



v.
post #15 of 15
Quote:
Originally Posted by Steve in Mass View Post
Groby wanted to know, so........

I tried one out of the batch I made with the mustard powder on 8/31 last night, and if I do say so myself, it was "interesting" and quite good. Has quite a zing, almost as if horseradish had been used.

So I would say the experiment was a resounding success

Nice...love the horseyradish taste!!!! I will try a jar or 2 with the next batch.
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