This is general Half-Sour pickle recipe I found that is close to those I've had in Europe. The measurements are estimates so you may want to play with portions to taste.
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|1/3 teaspoonWhole Coriander Seed|
|1/3 teaspoonBrown Mustard Seed|
|1/3 teaspoonCrushed Red Pepper Flakes|
|1/3 teaspoonBlack Pepper Corns|
|1/4 teaspoonDill Seeds|
|1 tablespoonDill Weed|
|2 Dried Bay Leaf; (up to 3)|
|4 cloves; (chopped)|
|1/4 cupPickling Salt|
|4 cupsCold Water|
|8 Pickle Cucumbers; (up to 9)|
|1 bigCanning Jar.|
Half Sours Preparation
Rinse and clean Pickle Cucumbers. Be sure to remove stems and blossoms. Any bit can spoil a batch.
Place clean cucumbers in ice water bath for about an hour.
Grind/Crush dry ingredients.
Place dry ingredients and garlic in Pickling Container.
Mix Pickling Salt and Cold Water in separate container and stir until salt is completely dissolved.
Pack cucumbers into Pickling container and top off with salt water solution. Secure lid and shake well to mix ingredients. Then remove lid and make sure that every cucumber is completely under the solution.
Place container in dark cool place for 2-4 days depending on your taste. Longer makes for stronger flavor of pickles. You only want to loosely cover the container so that air is still able to get in. Simply placing the lid on without securing works. I also recommend placing the container on a plate or something to collect any solution that seeps out during the fermentation. Scrape off any scum that forms at the top of the brine. If there is never enough brine covering the pickles, add more salt water solution in the same salt to water proportions.
After the fermentation cycle, secure lid and place in fridge for storage.
Pickles are ready to eat as is but I like them cold before eating. Lasts for about 3 weeks.
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