Shlomo’s Kosher Sour Pickles & Tomatoes by Sy: A Taste of the Old World

The first time I tasted a truly great kosher sour pickle, I was transported. Not just by the tangy, garlicky, dill-infused brine, but by a feeling – a sense of history, of generations preserving traditions in simple, honest ways. It wasn’t just a pickle; it was a story, a testament to resourcefulness and flavor that resonated deep in my culinary soul. This recipe for Shlomo’s Kosher Sour Pickles and Tomatoes by Sy promises to deliver that same connection to the past, bringing the authentic taste of a New York deli right into your kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 336-504 hours (14-21 days)
• Total Time: 336 hours 30 minutes – 504 hours 30 minutes (14 days 30 minutes – 21 days 30 minutes)
• Yields: 13-20 Pickles/Tomatoes
• Dietary Type: Vegan, Kosher

Ingredients

• 13-20 Kirby Cucumbers, washed and scrubbed to remove dirt (No waxed cucumbers, about 3 lbs)
• ½ cup Kosher Salt or ½ cup Coarse Salt
• ¼ cup Vinegar (optional)
• 3 tablespoons Pickling Spices, remove cloves, allspice (Use Spice Bouquet ‘Pickling Spices’ if available)
• 6-8 Garlic Cloves, skin removed and crushed
• 2 teaspoons Dill Seeds
• ½ teaspoon Chili Pepper Flakes
• ⅛ teaspoon Alum (optional)
• 10-12 Green Tomatoes (about 3 lbs) – For Sour Tomatoes
• Water

Equipment Needed

• 3 ½ quart glass jar
• Large bowl
• Kitchen knife
• Plastic wrap
• Rubber band

Instructions

Kosher Sour Pickles

1. Begin by prepping the Kirby cucumbers. Cut approximately 1/16 inch off the blossom end of each cucumber. Discard any cucumbers that are bruised or show signs of damage.
2. Carefully arrange the Kirby cucumbers in a clean 3 ½ quart glass jar. Position the cucumbers standing upright within the jar. Tilting the jar on its side can aid in arranging the cucumbers effectively.
3. In a separate large bowl, combine the pickling spices (remembering to remove any cloves or allspice), optional alum, crushed garlic cloves, dill seeds, and chili pepper flakes. Add a small amount of water to the bowl and mix thoroughly to create a spice blend.
4. Pour the prepared spice mixture into the jar containing the Kirby cucumbers. Then, top off the jar with fresh water, ensuring the cucumbers are fully submerged. Adding a piece of rye bread is optional at this point.
5. To ensure the Kirby cucumbers remain submerged in the brine, place a small, food-safe item such as a piece of plastic or wood on top of the cucumbers, pressing them down.
6. Seal the jar tightly and turn it upside down to thoroughly mix all the ingredients within the brine.
7. Next, open the jar and cover the top with plastic wrap. Secure the plastic wrap in place using a rubber band. Using a kitchen knife, carefully punch several holes in the plastic wrap to allow gases produced during fermentation to escape.
8. Allow the Kirby cucumbers to stand in a cool location for 2-3 weeks, depending on how quickly they cure in the brine. Periodically, remove any scum that forms on the surface of the brine. If necessary, add a small amount of salted water to top off the jar and ensure the cucumbers remain submerged. Gently shake the mixture to redistribute the spices.
9. Once the pickles have reached the desired sourness, transfer the jar to the refrigerator to halt the fermentation process and preserve the pickles.
10. Note: For half sour pickles, let it pickle for about 1 week — and then place in the refrigerator!

Kosher Sour Tomatoes

1. Follow the recipe for Kosher Sour Pickles as outlined above.
2. Substitute 10-12 green tomatoes (approximately 3 lbs) for the Kirby cucumbers.
3. Sour tomatoes may require a slightly higher salt concentration than pickles. Therefore, adjust the salt level to taste as needed.
4. Remove the stems from the green tomatoes. Optionally, cut away any brown areas around the stem and create a small hole to facilitate brine penetration into the tomatoes. Alternatively, the tomatoes can be cut in half.
5. Allow the tomatoes to stand for 2-3 weeks, depending on how quickly they cure in the brine. Once cured, transfer the jar to the refrigerator to halt the fermentation process and preserve the tomatoes.

Expert Tips & Tricks

• Spice it up: Don’t be afraid to adjust the amount of chili pepper flakes to your preference. A little extra heat can add a wonderful dimension to the pickles.
• The right vessel: While a 3 ½ quart glass jar is ideal, you can use other sizes as needed, adjusting the ingredient quantities accordingly.
• Salt matters: Using the correct salt is crucial. Iodized salt can impart a bitter taste, so stick with kosher or coarse salt.
• Burping the jar: It’s essential to “burp” the jar (release the built-up gases) regularly to prevent excessive pressure. If you don’t have plastic wrap and a rubber band, you can simply open the jar briefly every few days.
• Dealing with Scum: Don’t be alarmed by the white scum that sometimes forms on top of the brine. It’s a natural byproduct of fermentation and can be easily skimmed off.

Serving & Storage Suggestions

Serve these Kosher Sour Pickles and Tomatoes chilled, straight from the refrigerator. They are a fantastic accompaniment to sandwiches, deli platters, grilled meats, or as a standalone snack. They’ll last for several weeks in the refrigerator. Make sure the vegetables are always submerged in the brine for optimal preservation. These are best served cold, right out of the refrigerator. Due to the fermentation process, these are best stored in the refrigerator. Do not leave out at room temperature for more than 2 hours.

Nutritional Information

Please note that these are estimated values, as fermentation can alter the nutrient content.

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	25-35 kcal	1-2%
Total Fat	0.1-0.3 g	0%
Saturated Fat	0-0.1 g	0%
Cholesterol	0 mg	0%
Sodium	4000-4500 mg	170-190%
Total Carbohydrate	5-7 g	2-3%
Dietary Fiber	0.5-1.5 g	2-6%
Sugars	2-3 g	N/A
Protein	0.5-1.5 g	1-3%

Variations & Substitutions

• Spicy Sour Pickles: Add a sliced jalapeño or a few dried red chilies to the brine for an extra kick.
• Garlic Lovers: Double or triple the amount of garlic for a more intense flavor.
• Different Vegetables: Experiment with other vegetables like green beans, cauliflower florets, or even small bell peppers. Adjust cooking times as needed.
• Vinegar Variety: While white vinegar is traditional, you can use apple cider vinegar or even rice vinegar for subtle flavor variations.

FAQs (Frequently Asked Questions)

Q: Can I use iodized salt instead of kosher salt?
A: It’s not recommended. Iodized salt can impart a bitter taste to the pickles, so stick with kosher or coarse salt.

Q: How long will the pickles last in the refrigerator?
A: If properly stored and submerged in the brine, they can last for several weeks in the refrigerator.

Q: My brine turned cloudy. Is that normal?
A: Yes, it’s normal for the brine to become cloudy during fermentation. This is due to the growth of beneficial bacteria.

Q: Can I reuse the brine for another batch of pickles?
A: It’s generally not recommended, as the brine will be depleted of its salt and spices. It’s best to make a fresh batch of brine for each batch of pickles.

Q: The pickles are too sour! What can I do?
A: Unfortunately, once they’re too sour, there’s no way to undo the fermentation process. Next time, try reducing the fermentation time slightly.

Final Thoughts

Now you have the know-how to create your own batch of Shlomo’s Kosher Sour Pickles and Tomatoes. It’s a journey of patience, but the resulting tangy, flavorful bites are well worth the wait. Don’t be afraid to experiment with the spices and vegetables to create your own unique twist on this classic recipe. So gather your ingredients, channel your inner pickle artisan, and get ready to savor the taste of tradition!