half-sour pickles

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from reader on TheKitchn.com

makes about 1.5 qt
6 pickle cucumbers
1/3 tsp brown mustard seeds
1/3 tsp crushed red pepper flakes
1/3 tsp black peppercorns
1/4 tsp dill seed
1-2 tbsp dill weed (dried)
1-2 allspice, whole
1-2 bayleaf
3-4 garlic, chopped
1 small clove
1 part (40 g / 2 tbsp + 1 tsp) table salt
20 parts (800 g / 3 1/3 c) water
1. put spices in a very clean jar; wash cucumbers and fit into jar.
2. pour brine in jar making sure all of the cukes are covered and no parts are exposed to air.
3. cover jar loosely and keep in a cool dark place for 2-3 days. (put jar on plate because the liquid level may increase and spill out.)
safety first:
if you are worried about botulism, check out the National Center for Home Food Preservation. click here for info about how to properly sterilize your containers and how to select them. highly recommend checking out their site, as the research is scientifically-backed so you can be assured that it's not untested misinformation.

troubleshooting problems with your pickles at Clemson University website.

more great info here at PickYourOwn.org defining the different types of pickles you can make, like what's the difference between fermented vs refrigerator. obvious, yes, but still good to know.
Main Ingredient   VegetablesCooking Time   more than 2 hours
Features   Dairy-Free, Low-Calorie, Low-Carbohydrate, Low-Fat, Vegan, Vegetarian, Wheat/Gluten-Free

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