I love pickles. Especially homemade half-sour pickles…they are crunchy and tasty. And I would like to share my half sour pickles recipe with you.
You will need:
- Mini cucumbers/pickled cucumbers ( 2 lbs)
- 3 stems of dill heads
- 10 whole black peppers
- 2-3 Garlic cloves
- Black Currant leaves
First you will need to buy small cucumbers. I believe they are called pickled cucumbers. Give them a good wash in cold water. These aren’t the smallest cucumbers I could get. But these were the only ones I could find in the store that I could use for half-sour pickles. Of course if you prefer bigger ones – use them 🙂
You will need to cut off the endings from both sides of the cucumbers:
The amount of water depends on the amount of cucumbers you have. Fill them up with very warm water. Make sure all cucumbers are covered with water.
Then I like to add salt and mix it up. If it easier for you then you can add water and salt first, mix and then add cucumbers… up to you.
The rule is to put around around 80 gr of salt in 1.5 liters of water. Again it all depends on your taste and how salty you want them to be. My friend is putting 100gr per 1.5 liters and she has amazing pickles, but they are a bit too salty for my taste, but again…my pickles aren’t salty enough for my mother and so on and on 🙂 ….Sometimes I feel I want less salt and put even 50 gr of salt….per 1.5l. So give it a try and decide for yourselves.
I like to use sea salt or pink Himalayan salt.
Wash the dill heads and black currant leaves. Peel the garlic cloves and cut them up to big pieces. Put them all into the bowl with cucumbers following the black peppers.
Cover them up with something that will “squeeze” them. I used a dinner plate and them put something heavy on top like an oil bottle etc. And let it stand on the kitchen cabinet overnight.
I start making pickles in the evening, so by noon next day they are ready for me.
Then I like to take a can, wash it and put the pickles ( together wit all the dill, garlic etc) into the can and off to the fridge it goes. Its good in there for a week….should be. My pickles never stay that log, usually they are all gone in 2 days 🙂