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Local half sour pickles?


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Local half sour pickles?

rworange | Jan 3, 2012 12:29 AM

Is there anyone making them? Claussen and Batampte doen't count because all they taste of is salt.

This site has the best description

" It’s worth pointing out that half-sours aren’t half-done or half-ready; they’re cured quickly in low-salt brines. "

In The Dill Crock (1984), John Thorne describes half-sours as “cucumbers still, not pickles-little cucumbers who [have] died and gone to heaven.”

When I lived in Boston, there were lots of half-sours. i forgot how much i liked them.

So any local artisans selling jars of half-sours/

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