Friday, August 10, 2012
Half Sour Pickles
Do you like Half Sour Pickles? I do.
Summer is the perfect time to make them. These pickles are easy to make, are ready to eat in just three - four days and are crunchy and delicious.
Small pickling cucumbers (enough to fill 1 Quart jar)
Enough water to cover said cucumbers
2 Tbsp (per 4 cups of water) pickling salt (or sea salt)
4- 5 garlic cloves cut in half
3-4 stems fresh dill (with seeds and flowers)
1 tbsp black pepper corns
1 tbsp mustard seeds
1 tbsp celery seeds
3-4 fresh black currant leaves (or horseradish leaf)
1 tarragon stem (optional)
Wash the cucumbers well and let them soak in a bowl of cold water for an hour. Put the cucumbers in a clean glass canning jar. Add the spices, the garlic cloves, black currant leaves, tarragon and dill to the jar.
Dissolve the salt in the boiled water and pour into the jar over the cucumbers. Make sure the cucumbers are completely under the water.
Cover and let sit for three or four days in cool shaded space. Then move to the fridge to chill.