Biz Miss

Just another weblog

How To: Make Jewish Half-Sour Garlic Pickles August 2, 2009

Apparently it’s How-To Week in my brain, so here’s another….

As a Brooklyn Jew transplanted to California, there are a lot of foods I miss: farmer’s cheese, German cold cuts, bagels, and half-sour pickles.  You can find the Ba-Tampte brand of half-sours in almost any grocery store back east, but they’re virtually non-existent here in San Francisco.  Luckily, it’s kirby cucumber season right now, so you can make your own jar of fresh pickles for less than $1.  I got mine from the Civic Center farmer’s market.

I couldn’t find an accurate recipe for these anywhere on the interwebs, so I invented this version using trial and error to re-create what I’ve seen floating around in those Ba-Tampte jars.  It’s a ridiculously easy process that takes about five minutes to make and one day to be ready.  Here we go:

  1. Combine in a clean tomato sauce jar (28 oz. or so mason jar):
    • four kirby (pickling) cukes, halved lengthwise
    • 3 garlic cloves, halved and crushed
    • a dozen whole black peppercorns
    • 1/4 tsp. mustard seed
    • 1 TBSP kosher salt
    • a pinch of cumin seed
  2. Fill the jar with water to the top, making sure everything is covered.
  3. Screw the lid on tight and agitate the jar for about 10 seconds.
  4. Leave the jar on the counter for 24-36 hours, agitating once more in between.
  5. Eat!

These pickles lose their crispness after another day or so of sitting around, so it’s best to eat them right away, or you can put them in the fridge to extend their life by one or two more days.