Deli Pickles Half Sours Recipes

Steps:

• 1. Wash the cucumbers well and place in a wide mouth container. I have a little stock pot, about 8 inches across and 10 inches deep that's my go to. You need to be able to weigh the cucumbers down so they don't float, I use a saucer.
• 2. Add the garlic and peppercorns to the container. NOTE - it's not traditional, but some like to add a teaspoon of picking spices, or a sprig of fresh dill.
• 3. Mix the water and salt and stir until dissolved.
• 4. Pour over the cucumbers. If they are not covered make more salt water with the same proportion of salt to water.
• 5. Weigh down the cucumbers so they are not floating. If exposed to air they will rot.
• 6. Partially cover and let sit on the counter for 3 days. You'll see little bubbles starting to form. This means they are fermented and ready. Chill and enjoy!

Steps:

• 1. Place cucumbers in a half-gallon jar.
• 2. Mix all ingredients and pour into jar, adding enough water to cover cucumbers.
• 3. Cool; cover jar and place in refrig. for 4-5 days.

Steps:

• Fill a 1-gallon jar with cucumbers; set aside.
• In a separate container, mix together water, salt, pickling spices, and garlic.
• Pour over cucumbers and then cover with waxed paper to keep cucumbers in the solution.
• Leave out for 2 weeks without refrigeration!

Steps:

• Wash cucumbers. Remove blossom ends carefully to remove soil.
• Place cucumbers in large crock. Distribute the dill heads evenly. Make a brine of the remaining items and add to the cucumbers. Covr with a heavy plate and weigh down with a glass jar filled with water.
• Store at moderate room temperature (70 to 75 degrees F). If scum forms, remove it daily. Pickles may be eaten after third day, but to be at their best pickles need a one week fermentaion. After one week, pack the.
• pickles into clean jars and refrigerate to halt fermentation. These pickles must be kept in the refrigerator.