{Recipe} Half Sour Pickles

Eric LOVES pickles. Loves, loves, loves. He tried making them last year, but that didn’t turn out so well. Too much salt.

This year, he found pickling cukes on sale a couple of weeks ago, and tried again. They turned out great–he was happy with them, but would likely use a little less salt next time. Here’s the recipe he used (courtesy of ehow.com), and some pictures:

1/4 cup kosher salt
1T pickling spices
3 cloves garlic, minced
pickling cucumbers
water

Mix the salt into 3 cups water and stir until dissolved. Place washed cucumbers (whole or sliced in half/pieces) into a clean quart-sized jar with the spices and garlic. Fill the jar with the salt water so that the cucumbers are submerged. If the cucumbers float, hold them down with a smaller jar. Any exposed area of cucumber will rot. Cover the jar loosely with a paper towel, cloth towel, or set the lid of the jar on top of the jar (do not seal the lid). Let sit on the counter at room temperature for 3-4 days. You’ll see little bubbles form, which means fermentation is happening. After 3-4 days, move your new pickles to the fridge, and eat!