Half-sour pickles are a fermented pickle that takes about a week to make. They are my favorite type of pickles. They are easy to make. I re-use 2 gallon pickle jars. I pack in as many young pickling cucumbers as I can fit into it. I add 1-2 crumbled bay leaves, 3 cloves of garlic, 3 whole peppercorns, 1 tbsp dried dill, 1/2 tbsp dill seed, 3 tbsp course salt and boiling water to fill.
Cover with a cloth and store in a dark place for a week. Everyday skim off the foam on top. Today was day number 3 and I noticed that the jar was boiling. The fermentation process is at work. These pickles take no vinegar, no sugar and no packaged pickling spices. All natural!
|Day one- half sour pickles|
|Day three half sour pickles|
Until next time.....