half sour pickels

half sour pickels
  1. 2 tablespoons Pickling Salt
  2. 1 Quart Non-Chlorinated Water
  3. 5 Pickling Cucumbers (or as many as will fit)
  4. 2 Garlic cloves (smashed)
  5. 1 1/2 ounces Pickling Spice (Or substitute 1-2 heads of fresh dill)
  6. 1/4 teaspoon Pickling Crisp (or substitute 1 grape leaf)
  7. Pickling Spice (makes 7 oz)
  8. 5 tsp cinnamon or stick
  9. 2.5 tsp coriander seeds
  10. 2.5 tsp mustard seeds
  11. 15 bay leaves, crushed
  12. 3 tsp pepper flakes
  13. 30 cloves
  14. ginger powder or root
  1. Wash cucumbers and trim off the blossom end of the cucumber.
  2. Stir salt and water together in a jar, then add cucumbers and seasonings leaving at least 2" of headspace.
  3. Keep produce submerged in brine with the special crock weights.
  4. Cover with lid, add water around the moat, and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate in brine to stop fermentation and store. Perhaps add some seeds and garlic from the crock.
  5. Pickles will become more sour each day they ferment and the brine will turn cloudy.
  1. First try was 8 days - too spicy hot, too much clove, too sour.
  2. try checking them at 3 days.
recipes https://blog.homlish.net/


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