half sour pickles

The BEST Half Sour Pickles recipe there is! &nbsp;These easy homemade pickles taste just like New York Crunchy pickles. &nbsp;No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days! &nbsp; Make them to find out why they're so popular!

Half Sour Pickles

cucumbers

coriander seeds

mustard seeds

black peppercorns

fresh dill

bay leaves

garlic (minced)

sea salt

water

coriander

Wash your cucumbers.

Dissolve your sea salt in the water.

Grind up all the dry ingredients (coriander, mustard seeds, peppercorns, 2 bay leaves). If you don’t have a mortar/pestle, throw it in a plastic bag and use a rolling pin to crush them.

Put the cucumbers in your jar.

Put the minced garlic in the jar, then ground up spices, then pour the salt water mixture on top. If you have any water left, disregard it.

Add a few pieces of fresh dill on top.

Add in your additional coriander seeds, peppercorns and bay leaf.

Make sure your cucumbers are completely covered in water and close the jar.

Put in the refrigerator. Let them sit for at least 4 days before eating.

Enjoy!

https://embed.mediavine.com/videos/b3zvma8joudbwmorgbfw

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they’re so popular!

Turn plain old hot dogs into a gourmet summer treat with an easy, tangy homemade relish.

Hot Dogs with Pickle and Parsley Relish

half-sour pickles

white onion

whole-grain mustard

c. chopped fresh flat-leaf parsley

hot dogs

hot dog buns

mustard

ketchup

The recipe below is for one 1-quart jar of about 8 pickles. Scale the recipe to make as many jars as you need.

Fermented Dill Pickles

pickling cucumbers (a mix of large and small)

water (about 532 ml; room temperature)

Tbsp pickling salt (about 18 g)

garlic

horseradish root

dill umbrellas (or 3-5 dill twigs)

peppercorns (black

(whole)

berries allspice (whole)

Wash cucumbers but don&#39;t brush them off. There are lactic acid bacteria on the surface that are needed to start fermentation.

Cut off about 1/16 inch (1.5 mm) off the blossom ends of cucumbers. Molds and tissue softening enzymes are known to reside in the cucumber blossom area.

Prepare 2 1/4 cups of 3.5% salt brine by whisking 1 Tbsp (18 grams) with water until the salt is dissolved.

Place half of the seasonings at the bottom of a clean 1-quart jar. Add the cucumbers. Arrange the top cucumber across the jar to prevent them from floating. Add the rest of the seasonings on top.

Pour in the brine leaving about 1/2&quot; of headspace while making sure the cucumbers are covered with the liquid.

Attach the fermentation lid with an airlock filled with the leftover brine. Make sure that the bottom tip of the airlock stays slightly above the liquid. (see note 1)

Ferment at  64F - 72F (18C - 22C). You should see bubbles going up after about 16-24 hours when fermenting at around 68F. Longer if fermenting at lower temperatures and a bit sooner if fermenting at higher temperatures.

Ferment for 3-4 days for half-sour pickles and 8-10 days for full-sour pickles.

Taste the pickles. If you are happy with the results, place them in the fridge which will stop further fermentation. (see notes 2 and 3)

This easy half sour pickle recipe makes crispy, garlicky deli-style pickles with just cucumbers, salt, water, and fresh dill. No canning required—just 4 days in the fridge! Perfect for sandwiches, burgers, or snacking straight from the jar.

Half Sour Pickle Recipe (Easy NYC Deli-Style!)

5-6 kirby cucumbers (or enough to fill your jar)

dill (or 1 dill flower head)

coarse kosher salt or sea salt

filtered water

Wash the cucumbers thoroughly under cold water. Trim off the blossom end (the end with a small brown spot) from each cucumber.

Crush the spices. In a mortar and pestle (or in a plastic bag with a rolling pin), lightly crush the coriander seeds, mustard seeds, and peppercorns. You don't need to grind them—just crack them open to release their flavor.

Make the brine. In a large bowl or pitcher, dissolve the salt in 6 cups of filtered water. Stir until the salt is completely dissolved.

Pack the jar. Add the crushed spices, 2 bay leaves, and half the dill to the bottom of your clean jar. Pack in the cucumbers vertically (standing up works best). Add the smashed garlic cloves around the cucumbers.

Pour the brine. Pour the salt brine over the cucumbers until they're completely covered. Tuck the remaining dill and bay leaf on top to help weigh everything down.

Seal and refrigerate. Seal the jar tightly and place it in the refrigerator. Let the pickles brine for at least 4 days before eating. Shake the jar gently once a day if you remember!

Enjoy! After 4 days, your half sour pickles are ready! They'll keep in the fridge for 4-6 weeks.

Top 4 half sour pickles recipes from across the web

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Half Sour Pickles

Hot Dogs with Pickle and Parsley Re...

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Half Sour Pickle Recipe (Easy NYC D...

Top 4 half sour pickles recipes from across the web

The most viewed half sour pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Half Sour Pickles

Hot Dogs with Pickle and Parsley Re...

Fermented Dill Pickles

Half Sour Pickle Recipe (Easy NYC D...

The most viewed half sour pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine