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
Calories: 76kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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