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Half Sour Pickles
Half sour pickles are a big delicatessen treat, but they’re easy to make at home–and cheaper than the store!
Servings: 2 quarts
- 2 lbs pickling cucumbers aka kirbys
- 4 cups water
- 1/4 cup kosher or canning salt
- 6 cloves garlic crushed (not necessary to peel)
- 1 tbsp pickling spice
- 2-4 sprigs fresh dill
Wash cucumbers well and slice off the stem and blossom ends.
Wash 2 wide-mouth quart mason jars in hot soapy water; rinse.
Place 3 cloves garlic, 1-2 sprigs of dill and 1/2 tbs pickling spice into each mason jar.
Pack cucumbers into prepared jars--pack them as tightly as you can.
If cucumbers are thick, you may have to slice them in half lengthwise or even quarters (like spears).
Mix the water and salt in a large non-reactive (i.e. ceramic, stainless steel) bowl and stir until salt is dissolved.
Pour enough salt water into each jar to cover cucumbers.
Seal and refrigerate. It will take about a week until they are done on average, but check them in about 5 days.
Makes 2 quarts.
Serving: 1person | Calories: 76kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 14185mg | Potassium: 684mg | Fiber: 4g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 19mg | Calcium: 123mg | Iron: 1mg