Half Sour Pickles by Dr. Liz Lipski
Prep & Cook time
Ingredients & Amounts
- 5-8 small pickling cucumbers (Kirby) or 4-6 small regular cucumbers
- 1 quart filtered, spring, or distilled water (chlorine will have a negative effect on your pickles)
- 2 TBSP sea salt
- 1-2 cloves garlic, chopped
- 1-2 tsp dill seed
- ¼ cup fresh dill or 1 TBSP dried dill leaf
- 2-4 fresh horseradish leaves, or grape leaves, or 1 oak leaf. In the winter you can use a pinch of black tea leaves or a couple of dried bay leaves instead. (The tannins in all of these leaves keep the pickles crisp and crunchy.)
Optional spices: coriander, cumin, red pepper flakes, mustard seeds, cinnamon, caraway
- Soak the cucumbers in ice water for an hour. This will enliven them.
- Place leaves, garlic and spices in the bottom of a quart jar.
- Pack the cucumbers into the jar, packing them in tightly.
- Dissolve the salt in the water. Pour it over the cucumbers. Make sure that the cucumbers are completely submerged in the water. If not, make a bit of extra brine to cover them.
- Leave 1” of space between the top of the water and the top of the jar
- Cover loosely with a kitchen towel or cheesecloth in a cool place. Leave on your counter for 3-7 days. Then begin to check them daily. The brine will begin to get cloudy and slightly bubbly. When the pickles taste “right” to you, cover and refrigerate.