Half Sour Pickles
Craft the classic crunch of your favorite deli pickles right in your own home. Making your own half sour pickles is easy and requires minimal ingredients.
- 2 tablespoons Pickling Salt
- 1 Quart Non-Chlorinated Water
- 5 Pickling Cucumbers (or as many as will fit)
- 2 Garlic cloves (smashed)
- 1 ½ ounces Pickling Spice (Or substitute 1-2 heads of fresh dill)
- ¼ teaspoon Pickling Crisp (or substitute 1 grape leaf)
Wash cucumbers and trim off the blossom end of the cucumber.
Stir salt and water together in a quart jar, then add cucumbers and seasonings leaving at least 2" of headspace.
Keep produce submerged in brine with a food safe weight such as wax paper or submerged cabbage leaf.
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.
Pickles will become more sour each day they ferment and the brine will turn cloudy.
This recipe is meant to be scaled up as needed. Keep the ratio of 2T pickling salt per 1 quart of water.
This recipe works for sour dill pickles as well by adding fresh dill instead of, or in addition to pickling spice.
IF YOU LIKED THIS RECIPE check out how to make homemade fermented sauerkraut too!
Calories: 60kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Sodium: 2803mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 13.3mg | Calcium: 100mg | Iron: 1.3mg