Half Sour Pickles
Refrigertor "Half Sour" pickles
For best results choose cucumbers 4‑6 inches
long of a pickling variety, such as Kirby,
cukes should be unwaxed and unblemished, with
no signs of softening or wrinkling. For half
sours take cukes from brine while they are
still mainly white inside, from 3‑10 days
depending on temperature and environment. If
you leave til they're jade green, you'll have
full sours.
To Make 8‑10 Pickles
8‑10 pickling cukes, or as many as will
"freely swim in the brine"
Handful of fresh dill stalks, preferably in
bud (or throw in some dill seed)
4 cloves unpeeled garlic, flattened
1 gallon water
1/2 c. kosher salt
4 tsp. mixed pickling spice
1. Wash cukes well. Put them in a large
enough crock to cover with brine by at least
2 inches. Add dill and garlic.
2.. Bring water, salt, pickling spice to boil
and boil covered for 5 mins. Let cool
COMPLETELY then pour brine over pickles.
3. Put a heavy plate over pickles to
sugmerge them in brine, place weight on plate
and cover crock with clean cheesecloth. Let
stand at room temp.,skimming off any skum
that appears at least once daily.
4. After 3 days, start testing pickles. Cut
a thin slice off end of cuke and check degree
of doneness (look and taste); if not done
return pickle to crock. When they are
pickled to your taste transfer to glass jars
and cover with brine.
5. Refrigerate...will keep 2‑3 weeks but
will get more "pickled" as time goes by.
Half Sour Pickles
For best results choose cucumbers 4‑6 inches
long of a pickling variety, such as Kirby,
cukes should be unwaxed and unblemished, with
no signs of softening or wrinkling. For half
sours take cukes from brine while they are
still mainly white inside, from 3‑10 days
depending on temperature and environment. If
you leave til they're jade green, you'll have full sours.
Refrigertor "Half Sour" pickles
For best results choose cucumbers 4‑6 inches
long of a pickling variety, such as Kirby,
cukes should be unwaxed and unblemished, with
no signs of softening or wrinkling. For half
sours take cukes from brine while they are
still mainly white inside, from 3‑10 days
depending on temperature and environment. If
you leave til they're jade green, you'll have
full sours.
To Make 8‑10 Pickles
8‑10 pickling cukes, or as many as will
"freely swim in the brine"
Handful of fresh dill stalks, preferably in
bud (or throw in some dill seed)
4 cloves unpeeled garlic, flattened
1 gallon water
1/2 c. kosher salt
4 tsp. mixed pickling spice
1. Wash cukes well. Put them in a large
enough crock to cover with brine by at least
2 inches. Add dill and garlic.
2.. Bring water, salt, pickling spice to boil
and boil covered for 5 mins. Let cool
COMPLETELY then pour brine over pickles.
3. Put a heavy plate over pickles to
sugmerge them in brine, place weight on plate
and cover crock with clean cheesecloth. Let
stand at room temp.,skimming off any skum
that appears at least once daily.
4. After 3 days, start testing pickles. Cut
a thin slice off end of cuke and check degree
of doneness (look and taste); if not done
return pickle to crock. When they are
pickled to your taste transfer to glass jars
and cover with brine.
5. Refrigerate...will keep 2‑3 weeks but
will get more "pickled" as time goes by.
Half Sour Pickles
For best results choose cucumbers 4‑6 inches
long of a pickling variety, such as Kirby,
cukes should be unwaxed and unblemished, with
no signs of softening or wrinkling. For half
sours take cukes from brine while they are
still mainly white inside, from 3‑10 days
depending on temperature and environment. If
you leave til they're jade green, you'll have full sours.