Amy Lippert, NTP
Easy Homemade Half-Sour Pickles
Updated: Oct 6
These easy to make pickles are one of my favorite summer treats. My farmers market had an abundance of organic pickling cucumbers and I just couldn’t resist. Besides being tangy, briny, and deliciously crunchy, these fermented pickles are OH SO GOOD for Your GUT! The lacto-fermentation process (in salt brine versus vinegar) that creates the delicious tang of these pickles is due to the probiotics, so eat up and enjoy!
Easy Homemade Half-Sour Pickles
24oz or bigger Wide mouth jar
Pickling weight or smaller jar that fits in mouth of large jar
16 oz Cool Filtered Water
1 Tbsp Kosher salt OR 3/4 Tbsp Fine salt
3-4 Large or 8-10 Small Pickling Cucumbers
1-2 Cloves Garlic, thinly sliced
2 Bay Leaves
1/2 tsp Black Peppercorns
1/2 tsp Coriander Seeds
1-3 Sprigs Pickling Dill
Directions:
In a medium bowl combine water and salt, stir to dissolve. In a mortar and pestle, roughly grind black pepper, coriander, and 2 bay leaves. Peel and thinly slice garlic, set aside.
De-prickle the cucumbers and rinse well. If the cucumbers are small, no need to cut, if they are larger, cut pickles in half lengthwise, or you can quarter or slice them. Lie jar on its side and fill jar with cucumbers. Add spices and dill blooms.
Fill with salt water until pickles are covered and set a pickling weight or a smaller jar filled halfway with water on top to keep the pickles in the brine (do not overfill, as the fermentation process takes place water will be released from the cucumbers). Set on the counter for 2-days.
After 2 days, spoon off the foam and enjoy! Keep refrigerated up to 2-3 weeks!
Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies