half sour pickels
- 4 tablespoons Pickling Salt
- 4 Quarts Non-Chlorinated Water
- Pickling Cucumbers, as many as will fit
- 4 Garlic cloves (smashed)
- 2 heads of fresh dill
- 2 grape leaves (keeps them crisp)
- 2 tsp cinnamon
- 2 Tbs coriander seeds
- 2 Tbs mustard seeds
- 15 bay leaves, crushed
- 1 Tbs black pepper
- 3 cloves
- 1 Tbs ginger powder or root
- Wash cucumbers and trim off the blossom end of the cucumber.
- Stir salt and water together in a jar, then add cucumbers and seasonings leaving at least 2" of headspace.
- Keep produce submerged in brine with the special crock weights.
- 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.
- Pickles will become more sour each day they ferment and the brine will turn cloudy.
- First try was 8 days - too spicy hot, too much clove, too sour.
- try checking them at 3 days.
- Edited recipe- untried
- targeting 1 gallon of liquid
My crock is 10 litters (10.5 quarts)