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["KOSHER SOUR PICKLES RECIPE-.", "Cut 1/16 inch off the blossom end.", "Discard any cucumbers that are bruised or damaged.", "In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).", "Put all the spices into a large bowl (Alum Optional), add some water and mix.", "Then pour this mixture into the jar, top off with water.", "Adding a piece of rye bread is also optional.", "Place a small item (A piece of plastic, wood, etc.)", "on top to keep the Kirby Cucumbers down and under the water/brine.", "Close jar and turn upside down to mix all the ingredients --.", "Next open jar, put ""plastic wrap"" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the ""plastic wrap"" in order to let some of the brine gases out.", "Let the Kirby cucumbers stand 2-3 weeks (in a ""COOL"" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture.", "Then place in the refrigerator!", "Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!", "KOSHER SOUR TOMATOES RECIPE-.", "Use the same recipe as outlined above for ""Kosher Sour Pickles"".", "However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers.", "Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.", "Take off the tomato stems.", "As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).", "Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine.", "Then place in the refrigerator!", "NOTE: If you can find green ""Plum Tomatoes"" you might want to try them as well!"]
