Half-Sour Pickles
Making half sour pickles is a snap when you follow these simple steps!
Making pickles at home is a great way to give your soul a break.
It's easy to get caught up in the busyness of life and feel like there's never enough time to slow down and enjoy something. But making pickles is one of those things that can take as much or as little time as you want—you can make them in an hour, or you can spend all day on it. It's totally up to you!
If you've never made pickles before, don't worry! It's not as difficult as you think, and it's actually pretty fun. All you need is some fresh cucumbers, salt, vinegar, and water—and if you really want to get fancy, some spices like dill or mustard seeds.
Half sour pickles are super easy to make. They have a nice crunch and just the right amount of sour.
I love making half sours because they can be eaten right away, which is great for me since I am not very patient.
They also make a great base for all sorts of other pickle recipes. They can be used as a topping for tacos or salads or even served with some spicy mustard for a snack on game day!
Yield 3 lb/1.36 kg
Ingredients:
1/2 oz / 14g dill sprigs
3 garlic cloves, smashed
2 bay leaves
4 lb/1.81 kg pickling cucumbers, cut into spears
Brine:
64 fl oz/1.92 L water
8 fl oz/240 mL white vinegar
6 oz/170g salt
Directions
Place the dill, garlic, and bay leaves in a noncorrosive container. Pack the spears on top.
Bring the water, vinegar, and salt to a boil, pour over spears and allow to cool.
Cover and refrigerate for at least 3 days and up to 4 weeks.