Half-Sour Pickles (WFPBNOGF)*
Prep Time
15 minutes
Cooking Time
Fermenting Time: 3-7 days
Yields
5-8 servings
Ingredients
5-8 small pickling cucumbers (Kirby) or 4-6 small regular cucumbers
1 quart filtered*, spring or distilled water
2 tablespoons sea salt
1-2 garlic cloves, chopped
1-2 teaspoons dill seed
1/4 cup fresh dill or 1 tablespoon dried dill leaf
2-4 fresh horseradish leaves, grape leaves, or 1 oak leaf
Optional Spices
- Coriander
- Cumin
- Red pepper flakes
- Mustard seeds
- Cinnamon
- Caraway
Directions
- Soak cucumbers in ice water for an hour to enliven them.
- Place leaves, garlic, and spices in the bottom of a quart jar.
- Add the cucumbers into the jar, packing them in tightly.
- Dissolve the sea salt in the water and pour it over the cucumbers. If the cucumbers are not completely submerged in the water, add extra salt and water to cover them.
- Leave 1" of space between the top of the water and the top of the jar and cover loosely with a kitchen towel or cheesecloth (if using cheesecloth, secure with rubber band).
- Leave on your counter in a cool place for 3-7 days. Check them daily. The liquid will begin to get cloudy and slightly bubbly. When pickles reach desired taste, cover and refrigerate.
Notes
*You'll need a quart jar, kitchen towel, or cheesecloth (if using cheese cloth, you'll also need a rubber band to secure it).
Credit
Integrative Nutrition, Inc.