27
May
Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. This recipe is for sour fairly salty pickles using around 5 4 brine.
A general rule of thumb to consider in salting your ferments.
Recipe for sour pickles. Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber which is opposite the stem end. If you aren t sure which end is which.
To make sour pickles you ll need to prepare a saltwater brine by warming water and salt together and then cooling it to room temperature. After that you ll pack a jar with fresh cucumbers garlic dill and other spices. Next pour the brine over the cucumbers and seal the jar.
After that all you need to do is wait. Add the garlic spices and leaves to help the cucumbers stay crisp add a few fresh oak leaves cherry leaves bay leaves grape leaves or a little dry black tea. The tannin helps the pickles stay crisp.
Keep the cucumbers submerged it is important to make sure the pickles stay below the level of the liquid. In a sterilized 2 qt. Glass jar combine dill fronds peppercorns garlic chiles de árbol and grape leaf if using.
Place gherkins in the jar over the aromatics. Dissolve salt in filtered water. When cool pour the brine over the cucumbers herbs and spices.
Screw a plastic canning lid loosely onto the jar and set them on a counter to ferment. Burp the pickles daily by loosening the cap and letting the air escape then replacing the lid loosely again. After three days check the pickles for flavor.
Place the cucumbers garlic and dill in a large sealable jar with a tight fitting lid. In a medium saucepan combine remaining ingredients and bring to a boil. Once the salt and sugar have dissolved remove the liquid from the heat and cool to room temperature.
Pour the cooled pickling liquid over the cucumbers and tightly attach the lid. For this half sour refrigerator pickles recipe all you need is a large glass jar some cucumbers salt and a few herbs and spices. Pop it in the fridge for a couple weeks give it a shake every day or so and your pickles are ready to enjoy.
Here are some answers some questions about half sour pickles. What are half sour pickles. This recipe is for sour fairly salty pickles using around 5 4 brine.
Experiment with brine strength. A general rule of thumb to consider in salting your ferments. More salt to slow microorganism action in summer heat.
Less salt in winter when microbial action slows.