Half Sours
- Preparing Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 8
- 1/3 teaspoon whole coriander seed
- 1/3 teaspoon brown mustard seed
- 1 whole allspice
- 1/3 teaspoon crushed red pepper flakes
- 1/3 teaspoon black pepper corns
- 1/4 teaspoon dill seeds
- 1 tablespoon dill weed
- 2 dried bay leaf (up to 3)
- 4 cloves (chopped)
- 1/4 cup pickling salt
- 4 cups cold water
- 8 pickle cucumbers (up to 9)
- 1 big canning jar.
- Carbohydrate 2.50099868127603 g
- Cholesterol 0 mg
- Fat 0.215612802654058 g
- Fiber 1.03782509448838 g
- Protein 0.527903269627574 g
- Saturated Fat 0.0458343810650685 g
- Serving Size 1 1 Serving (201g)
- Sodium 4149.86924324143 mg
- Sugar 1.46317358678765 g
- Trans Fat 0.0538370814465082 g
- Calories 12 calories
Rinse and clean Pickle Cucumbers. Be sure to remove stems and blossoms. Any bit can spoil a batch. Place clean cucumbers in ice water bath for about an hour. Grind/Crush dry ingredients. Place dry ingredients and garlic in Pickling Container. Mix Pickling Salt and Cold Water in separate container and stir until salt is completely dissolved. Pack cucumbers into Pickling container and top off with salt water solution. Secure lid and shake well to mix ingredients. Then remove lid and make sure that every cucumber is completely under the solution. Place container in dark cool place for 2-4 days depending on your taste. Longer makes for stronger flavor of pickles. You only want to loosely cover the container so that air is still able to get in. Simply placing the lid on without securing works. I also recommend placing the container on a plate or something to collect any solution that seeps out during the fermentation. Scrape off any scum that forms at the top of the brine. If there is never enough brine covering the pickles, add more salt water solution in the same salt to water proportions. After the fermentation cycle, secure lid and place in fridge for storage. Pickles are ready to eat as is but I like them cold before eating. Lasts for about 3 weeks.
