Deli Style Half Sour Pickles - I've been looking for recipes for the type of pickle you used to find in barrels at delis in Philly. We called them Jewish or Kosher pickles, but half sour pickles seem to be the same thing. SInce you don't find barrels of pickles here on the west coast, and the jar types are not what I'm craving, I'm on a mission to make my own. I didn't grow pickling cucumbers this year, so I'll keep this for next summer, unless I can find some in the store.
Half Sour Pickles Half sour pickles are a big delicatessen treat, but they’re easy to make at home–and cheaper than the store! The best part of any deli visit for me is scarfing mass quantities of half sour pickles. I can’t get enough of these! But years ago, I discovered how stupidly easy they are...Read More »
East Side New York Half-Sour Pickles - Where this one says to cover with wax paper, do this instead... Put heavy weight on top. (like a plate inside the container to keep cucks pushed down and covered in the brine) put jar in a bowl or plate (for overflow) and cover with paper towel and rubber band. Leave for 3-4 days according to taste. Taste after 3 days. Refrigerate.