Half Sour Pickles

Name: Half Sour Pickles
Prep time: 5 min
Total time: 5 min
Ingredients: 2 tablespoons Pickling Salt; 1 Quart Non-Chlorinated Water; 5 Pickling Cucumbers ((or as many as will fit)); 2 Garlic cloves ((smashed)); 1 1/2 ounces Pickling Spice ((Or substitute 1-2 heads of fresh dill)); 1/4 teaspoon Pickling Crisp ((or substitute 1 grape leaf))

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 5

Author : Fox Valley Foodie

canning fermenting pickles

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons Pickling Salt1 Quart Non-Chlorinated Water5 Pickling Cucumbers ((or as many as will fit))2 Garlic cloves ((smashed))1 1/2 ounces Pickling Spice ((Or substitute 1-2 heads of fresh dill))1/4 teaspoon Pickling Crisp ((or substitute 1 grape leaf))

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Instructions

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Step 1

Wash cucumbers and trim off the blossom end of the cucumber.

Step 2

Stir salt and water together in a quart jar, then add cucumbers and seasonings leaving at least 2" of headspace.

Step 3

Keep produce submerged in brine with a food safe weight such as wax paper or submerged cabbage leaf.

Step 4

Cover loosely with lid (airlock not needed) and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate to slow fermentation and store.

Step 5

Pickles will become more sour each day they ferment and the brine will turn cloudy.