These fermented pickles are just on the edge of sour.
Keep this easy recipe on hand because you’ll want to make it often.
These pickles are only slightly sour because they arefermented in a brineof water and salt instead of using vinegar.
Credit: Brie Passano
Storing them in the refrigerator for a week will help them develop the best flavor.
What Are Half-Sour Pickles?
As the name implies, half-sour pickles aren’t as tangy as their fully sour counterparts.
You’ll find those in jars at the grocery store.
Half-sour pickles ferment for half the time of sour pickles, which have a stronger flavor.
wide-mouth canning jars, place 2 cups of the water.
Add 1 tablespoon of the salt to each jar.
Cover each jar with a closed airlock lid; shake to dissolve most of the salt.
Add Ingredients to Brine
Divide the next five ingredients (through fresh dill) between the jars.
Cover jars again; shake until salt is completely dissolved.
Add the cucumbers to the jars.
Refrigerate
Add airlock spouts to each.
Let stand at room temperature 2 days.
Remove airlock spouts and seal lids.
Transfer to the refrigerator for 7 to 10 days before serving.
Store the pickles and brine in the refrigerator up to 1 month.
Add some flowering dill seed heads, if available.
2,000 calories a day is used for general nutrition advice.
