half sour pickels
- 2 tablespoons Pickling Salt
- 1 Quart Non-Chlorinated Water
- 5 Pickling Cucumbers (or as many as will fit)
- 2 Garlic cloves (smashed)
- 1 1/2 ounces Pickling Spice (Or substitute 1-2 heads of fresh dill)
- 1/4 teaspoon Pickling Crisp (or substitute 1 grape leaf)
- Pickling Spice (makes 7 oz)
- 5 tsp cinnamon or stick
- 2.5 tsp coriander seeds
- 2.5 tsp mustard seeds
- 15 bay leaves, crushed
- 3 tsp pepper flakes
- 30 cloves
- 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.