Soak the cucumbers in ice water for a couple of hours. Add the salt fit the lid onto the container tightly and shake the container hard to dissolve the salt.

Bostonsidewalks Recipe Half Sour Pickles

Screw the lid on tight and agitate the jar for about 10 seconds.

Kosher half sour pickle recipe. As the pickles continue to brine they continue to ferment even more and eventually become sour pickles. Then refrigerate the pickle jars. When you re happy with the flavor remove from the pickling vessel and place the pickles into clean jars along with the brine.

Half sour pickles are cucumbers that are pickled in a brine of water salt and seasonings. Half sour pickles made with about 1 2 cup salt per gallon of water are ready in about a week. Cut 1 16 off the ends of the cucumbers and scrub very well leaving the blossom end on can lead to spoilage.

Fill a measuring cup with three cups of warm water. Keep it simple with this kosher dill pickle recipe. Sterilize or wash your giant pickle jar about a gallon from the food warehouse.

These pickles soak alongside delicious garlic fresh dill peppercorns coriander seeds mustard seeds and bay leaves. As an aside you can make this kosher dill pickle recipe any time of year it s just a little more difficult to control the fermentation in the warmer summer months. Pour this on top of the pickles remember to leave space for the rest of the garlic and dill and for some vinegar.

This recipe uses a half gallon mason jar. A pinch of cumin seed fill the jar with water to the top making sure everything is covered. The ingredients and amount of water to salt ratio in this recipe is for this sized jar.

If you prefer a more sour flavor let the pickles ferment up to 3 days more tasting daily. Cup kosher salt 2 pounds kirby cucumbers washed scrub if spiny and halved or quartered lengthwise at least 5 cloves garlic crushed 1 large bunch fresh dill preferably with flowers or 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds. For each cup of water add one tablespoon coarse kosher salt and mix it may not all dissolve.

After some time in the brine the cucumbers become pickled and are half sour. Fill a 32 ounce plastic deli container with water. Keep shaking until no salt crystals can be seen or felt in the water.

If your pickles are soft and not crunchy when done please check out ball pickle crisp. Keep in mind that coarser salts take longer to dissolve. Leave the jar on the counter for 24 36 hours agitating once more in between.

When cucumbers are almost done soaking mix the salt and water. They are bright green and crispy. There isn t any vinegar used.

Full sour pickles made with about 3 4 cup of salt per gallon of water are ready in about 10 days or more. Health benefits of kosher dill pickles. Pictures of the process.

If you see that you have a lot of room still at the top add more water salt. 1 jar servings servings. The pickles will remain half sours for up to 2 weeks.