Half Sour Refrigerator Pickles
If you love the taste of homemade pickles, this half sour refrigerator pickles recipe will be an easy one for you to tackle. Rather than requiring the traditional canning supplies, like a canner, this pickle recipe simply gets packed into clean pickling jars and placed in the refrigerator. These pickles involve a salty brine, as well as fresh dill and pickling spice, which will give these pickles the traditional deli taste you are looking for. Judith, the author of The Midnight Baker recipe blog, has always been a fan of deli pickles, but upon learning how to make them herself, discovered how much money she could save rather than buying pickles from the store. This is especially true if you grow your cucumbers since cucumber plants tend to be very prolific. The process of making pickles is simply a matter of combining the cucumbers with the brine in jars and allowing them to ferment in the refrigerator.
If you are used to pickle recipes that have vinegar in them, it is interesting to note that this version doesn’t have any. The brine is a simple mixture of salt and water, and the acidity will develop over the time the pickles ferment in the refrigerator. The fermentation happens because of lactobacillus bacteria which is located on the skin of the cucumber. Judith indicates that the fermentation should happen within a week of making this recipe for pickles, but to keep checking until they are sour enough. Even once they are ready to eat, they can be kept in the refrigerator and allowed to ferment until they are even sourer. The terms full sour and half sour are terminology from New York delicatessen’s and are about the length of time the pickle recipe is allowed to ferment. Full sour means that the pickles were allowed to ferment fully, while half sour means the pickles are left to ferment as long. In the case of this easy pickle recipe, the pickles should be at half sour stage within one week, while they will be at full sour by two weeks. When it comes down to it, you can allow these pickles to ferment for as much or little time you want to get the desired taste.
Making pickles are usually much more complicated than this refrigerator pickle recipe because so much care has to be taken to make sure ones that are canned and sealed for storage in a cold room store for a long time without going bad. Usually, with other pickle recipes, you have to thoroughly sanitise the jars, add the mixture, add lids and process in a canner until the jars are sealed. Anything can affect whether the jar seals or not, from whether there is enough liquid in the jar, to how much head space is given between the preserved product and the lid. You also want to make sure the food reaches the proper temperature in the canner to kill any bacteria that cause botulism. In the case of this half sour recipe, you don’t have to worry about any of that. By refrigerating, these pickles don’t have to be canned, and you don’t have to worry about bacteria forming.
If you are interested in canning dill pickles, these tangy, crunchy pickles couldn’t be better because they are tasty and easy to prepare. This pickle recipe makes two quarts of pickles, which will give your family a lot to enjoy over a couple of weeks, before making a new batch. Thank you to Judith, the author of The Midnight Baker recipe blog, for sharing her half sour refrigerator pickles recipe with us.
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