Deli-Style Half Sour Pickles
Deli-style half sour pickles can be easily prepared with seven ingredients and fermented for crispness in just a few days.
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Instructions
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Trim the bloom end from 2 pounds of pickling cucumbers.
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Distribute 8 crushed garlic cloves, 6 dill sprigs, 1 teaspoon black peppercorns, and 1 teaspoon coriander seeds into two sanitized 1-quart jars.
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Tightly pack the trimmed cucumbers into the jars, placing the last cucumber horizontally if possible.
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Dissolve 2 tablespoons kosher salt in 4 cups distilled water.
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Pour the salt solution over the cucumbers in the jars, leaving 1/4-inch headspace.
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Loosely cover the jars with sterilized caps to allow gas to escape; store them on a sheet pan during fermentation.
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Refrigerate for 4 to 5 days, tasting after day four, until ready to serve.