Half Sour Pickles

Half sour pickles are fermented in a weaker brine for a shorter time, producing a delicious condiment half-way between a pickle and a cucumber. Their taste is mellower than a full sour pickle, with skins that remain a more vibrant green while the inside keeps some of the white, opaque crunch of a raw cucumber. Like sour pickles, the best half-sour pickles are made from fresh cucumbers. An overnight cold-water soak can help supermarket cucumbers firm up and freshen before pickling.

Because half sour pickles are only partially fermented, they should be treated more like a raw food. They're best made in smaller batches than sour pickles and should be refrigerated and eaten in a few days after their short fermentation at room temperature.

Ingredients Makes 2 quarts

  • 2 lb 0.9 kg Pickling cucumbers
  • 1/2 gal 1.89 l Water
  • 2.3 oz 66 g Salt
  • 20 Sprigs fresh dill
  • 3 tbsp 45 ml Coriander seeds
  • 3 tbsp 45 ml Black peppercorns

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