Pickles

fred said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

They were great, but not like normal pickles. It was almost like raw
cukes in vinegar.

Anyone care to share a recipe?

You want a recipe for raw cucumbers in vinegar? I usually mix the
vinegar with water, half and half. Add some raw mild onion rings. I
like to use cider vinegar, not white vinegar. And a little salt and
pepper. That's it.

If they were really pickles, look at pickles in your supermarket's
refrigerator case to see if you can spot something similar. Or a
local deli.

N.

fred said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

They were great, but not like normal pickles. It was almost like raw
cukes in vinegar.

Anyone care to share a recipe?

I can't be sure I am offering what you seek, but an old favorite from
growing up in Kentucky, a neighbor of Ohio that might share similar dishes,
follows.

1 med. cucumber
1/2 c. vinegar
1/2 c. water
2 tbsp. sugar (optional, and not used by my family)
salt
1 sm. onion
Cut cucumber and onion into thin slices. Mix vinegar, water, and sugar if
used. Sprinkle salt on cucumber slices and let sit 30 minutes to draw out
some of the water. Place cucumber and onion slices on a sealable container
and pour on vinegar mixture. Cover, and refrigerate at least 2 hours. Serve
alone or on greens or in salad.
4-6 servings.

--
Change Cujo to Juno in email address.

not -l said:

Place cucumber and onion slices on a sealable container

probably best if put IN, rather than ON, a sealable container
--
Change Cujo to Juno in email address.

fred <[email hidden]> wrote in news:1181586616.067448.124920
@q66g2000hsg.googlegroups.com:

Quoted message said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

They were great, but not like normal pickles. It was almost like raw
cukes in vinegar.

Anyone care to share a recipe?

What you're looking for is a recipe for half-sour dill pickles. Here are a
couple of links to recipes for relatively small quantities.

http://www.recipecottage.com/preserving/kosher-dills.html

http://tommyjskitchen.blogspot.com/2006/05/recipe-half-sour-pickles.html

M

"l, not -l" <[email hidden]> wrote

Quoted message said:

not -l said:

Place cucumber and onion slices on a sealable container

probably best if put IN, rather than ON, a sealable container

Haha ... as George Carlin said, Get on the plane? Screw that, I'm
getting IN the plane, let Evil Kneivel get ON the plane.

nancy

Morvin Stayner said:

fred said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

Quoted message said:

They were great, but not like normal pickles. It was almost like raw
cukes in vinegar.

Quoted message said:

Anyone care to share a recipe?

What you're looking for is a recipe for half-sour dill pickles.

Actually not, what the OP is talking about is called *cucumber salad*,
has nothing to do with any kind of pickles, especially not fermented
half sours, which btw involve no vinegar whatsoever, just brine.

Sheldon

fred wrote on Mon, 11 Jun 2007 18:30:16 -0000:

f> They were great, but not like normal pickles. It was almost
f> like raw cukes in vinegar.

I'd go to a kosher store and buy "half-dones". They should be
bright green.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

fred said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

Ohio is a big place and I don't recall the pickles being any
different there, unless you were at Jewish-style deli (like
Katzingers) where they make their own half-sour kosher pickles
(with and without garlic).

Look for Bubbies or Ba Tempte pickles. Trader Joes used to have
some too, but it's been years since I've been there.

-sw

Sheldon said:

Morvin Stayner said:

What you're looking for is a recipe for half-sour dill pickles.

Actually not, what the OP is talking about is called *cucumber salad*,
has nothing to do with any kind of pickles, especially not fermented
half sours, which btw involve no vinegar whatsoever, just brine.

Also known as dill pickle chips. What a coincidence!

-sw

"l, not -l" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

fred said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

They were great, but not like normal pickles. It was almost like raw
cukes in vinegar.

Anyone care to share a recipe?

I can't be sure I am offering what you seek, but an old favorite from
growing up in Kentucky, a neighbor of Ohio that might share similar
dishes,
follows.

1 med. cucumber
1/2 c. vinegar
1/2 c. water
2 tbsp. sugar (optional, and not used by my family)
salt
1 sm. onion
Cut cucumber and onion into thin slices. Mix vinegar, water, and sugar if
used. Sprinkle salt on cucumber slices and let sit 30 minutes to draw out
some of the water. Place cucumber and onion slices on a sealable container
and pour on vinegar mixture. Cover, and refrigerate at least 2 hours.
Serve
alone or on greens or in salad.
4-6 servings.

We love cucumber salad also. You may want to consider adding a sprinkle of
fresh dill leaves, or tarragon or basil. We like the veggie cut into thicker
slices, and I usually add a couple plum tomatoes. Deseed the toms to avoid
watering the dressing down. And add a dollop of olive oil. One time try and
sub out some minced garlic instead of the onion. Very pretty! Another time,
sub out 1/2 c. sour cream instead of vinegar+water. When you do the sour
cream (or yogurt) try a little mint instead of garlic or dill. On another
day, sprinkle on some shredded carrot for color instead of tomatoes.
Had some kids from a small town community center over to my garden today,
ages 4 to 8. They got to see how I grew herbs & some veggies here in the
city, eat some pesto made with homegrown stuff, inspect the asparagus bed,
and sniff at lots of herbs, some of which were very new to them. They were
thrilled to pull their own carrots! I'll deliver a small bay tree out to
their stall at the market on Saturday. They were so much fun to have. They
were very brave to try some new stuff.
Edrena

Steve Wertz said:

fred said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

Ohio is a big place and I don't recall the pickles being any
different there, unless you were at Jewish-style deli (like
Katzingers) where they make their own half-sour kosher pickles
(with and without garlic).

Look for Bubbies or Ba Tempte pickles. Trader Joes used to have
some too, but it's been years since I've been there.

Also, Nathan's, and aren't Claussen pickles everywhere? Of course,
especially the latter are not really HALF sour.
Even the grocery store has their own private label, and St. Louis
ain't Manhattan.

Quoted message said:

-sw

--Bryan

BOBOBOnoBO® said:

Steve Wertz said:

fred said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

Ohio is a big place and I don't recall the pickles being any
different there, unless you were at Jewish-style deli (like
Katzingers) where they make their own half-sour kosher pickles
(with and without garlic).

Look for Bubbies or Ba Tempte pickles. Trader Joes used to have
some too, but it's been years since I've been there.

Also, Nathan's, and aren't Claussen pickles everywhere? Of course,
especially the latter are not really HALF sour.
Even the grocery store has their own private label, and St. Louis
ain't Manhattan.

Carnegie deli pickles are sold at Costco as well. I think they're
more of a Claussen though.

-sw

not -l said:

I can't be sure I am offering what you seek, but an old favorite from
growing up in Kentucky, a neighbor of Ohio that might share similar dishes,
follows.

1 med. cucumber
1/2 c. vinegar
1/2 c. water
2 tbsp. sugar (optional, and not used by my family)
salt
1 sm. onion
Cut cucumber and onion into thin slices. Mix vinegar, water, and sugar if
used. Sprinkle salt on cucumber slices and let sit 30 minutes to draw out
some of the water.

I don't understand why you'd sweat the water (and flavor) out of
the cuke, and then proceed to put fresh water back in VIA a
brine. I would do this only if making a sour cream/onion/cuke
salad.

-sw

Steve Wertz said:

I don't understand why you'd sweat the water (and flavor) out of
the cuke, and then proceed to put fresh water back in VIA a
brine. I would do this only if making a sour cream/onion/cuke
salad.

because the water that goes back in is only half water, it helps get the
vinegar into the cuke. but, if you don't like the idea, don't do it
--
Change Cujo to Juno in email address.

not -l said:

Steve Wertz said:

I don't understand why you'd sweat the water (and flavor) out of
the cuke, and then proceed to put fresh water back in VIA a
brine. I would do this only if making a sour cream/onion/cuke
salad.

because the water that goes back in is only half water, it helps get the
vinegar into the cuke. but, if you don't like the idea, don't do it

OK, that makes sense. No reason to get uptight about it.

-sw

Steve Wertz said:

Carnegie deli pickles are sold at Costco as well. I think they're
more of a Claussen though.

-sw- Hide quoted text -

- Show quoted text -

I bought these the last time I bought some Carnegi Deli meat for
sandwiches. They are like Claussen, but a little milder. I think the
next time I buy pickles, if these are available, they will be my
choice. These were all eaten; whereas I generally toss the rest of
the Claussen when they get too whimpy.
Dee Dee

In article <[email hidden]>,

fred said:

So, last 2 times I've been to Ohio, the lunch places have served fresh
pickle slices with the meal.

They were great, but not like normal pickles. It was almost like raw
cukes in vinegar.

Anyone care to share a recipe?

Slices, eh? Anything like these?

3-4 medium cukes, unpeeled, sliced thin (1/8"😉
1 medium onion, sliced
1/2 each green pepper and sweet red pepper, cut in strips (optional)
2 tablespoons salt
1 cup vinegar (white or cider)
1-3/4 cups sugar

Sprinkle the salt over the vegetables and let stand 1 hour. Drain well.
Mix together the vinegar and sugar, pour over cukes and refrigerate
overnight. Serve on lettuce leaves or as a relish.

They'll keep a while in the fridge.

But maybe this isn't the kind of pickle you're looking for ‹ this is
sort of like an unprocessed bread and butter pickle.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/