If you've ever craved one of those super-crisp N.Y. deli half-sour pickles but couldn't get to the deli, don't worry. You can get your pickle fix by making your own half-sour pickles at home. If you are unfamiliar with half-sour pickles, these are cucumbers that stay in the brine for a shorter period of time than full-sour pickles, allowing them to them retain their bright green color and their crisp texture.
Things You'll Need
- 1 quart jar or bowl
- 1/4 cup kosher or pickling salt
- 1 tbsp. pickling spices
- 2 or 3 garlic cloves, sliced
- Pickling cucumbers
- 3 cups water
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Put the salt into a bowl. Add 3 cups of water and mix until the salt is dissolved.
Place washed cucumbers into the jar. Add the garlic and spices.
Pour the salt-water mixture into the jar to a level that covers the cucumbers. Add more water if needed. If the cucumbers float to the top of the jar, weigh them down with a clean glass or bowl. They must be covered by the water because any that are exposed will rot.
Cover the jar loosely with a paper towel. Do not seal the jar. Let the jar sit out on the counter for three to four days. Look for little bubbles forming, as this means your half-sour pickles are fermenting and the recipe is going well.
Move the pickles to the refrigerator and chill. Consume your half-sour pickles within two or three weeks.