Half-Sour Pickles

My favorite half-sour pickle recipe by Brooklyn Farm Girl makes just under 2 L (1/2 gallon) of pickling liquid. I shove as many cucumbers as I can into each jar and add:

  • 6 c. (1.4 L) water
  • 1/4 cup iodized sea salt
  • 1/2 tsp coriander seeds
  • 1/2 tsp  mustard seeds
  • 1/2 tsp  peppercorns (I use a mix of red, green, white & black)
  • 3 – 4 sprigs of fresh dill (dried works, too but it’s less fragrant)
  • 3 bay leaves
  • 6 cloves garlic, minced

Then I put the jar into the refrigerator and impatiently wait for 4 days.

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