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Half Sours




Source of Recipe


worldwide chef


List of Ingredients




24-36 small cucumbers, scrubbed
6 Tbs (90 ml) kosher salt
3 bay (laurel) leaves, crumbled
6 cloves garlic
6 whole black peppercorns
2 Tbs (30 ml) dried dill
1 Tbs (15 ml) dill seed
10 cups (2.5 L) boiling water



Recipe



Place the cucumbers in a large bowl or crock. Add the salt, bay leaves, garlic, peppercorns, dill, and dill seed. Pour the boiling water over the cucumbers. Remove any scum as it appears. Put a plate on top of the cucumbers and weigh it down with a brick or other heavy
object. (This is to keep the cucumbers submerged in the brine.) Cover with a cloth and store in a dark place for up to a week in warm weather, or for up to 10 days in cool weather. They will be "half sours" in 3 to 4 days and will continue to cure and become dill pickles after about 5 days. Makes about 4 quarts (4 L).