Half-sour Pickles

Ingredients

• 1.5 quarts water – non-chlorinated, cold
• 4.5 tablespoons kosher salt
• 2 pounds pickling cucumbers (Kirby) – blossom ends trimmed
• 6 cloves garlic cloves – lightly crushed
• 6 sprigs fresh dill
• 1 teaspoons black peppercorns
• 1 teaspoons coriander seeds
• 1 teaspoons mustard seeds
• 2 leaves bay leaves

Instructions

1. Wash a clean 2-quart glass jar (or two 1-quart jars) with hot soapy water, rinse well, and air-dry. Rinse the cucumbers and trim a thin slice from each blossom end.
2. Stir the kosher salt into the cold water until completely dissolved to make the brine.
3. Place the dill, garlic, black peppercorns, coriander seeds, mustard seeds, and bay leaves in the bottom of the jar.
4. Pack the cucumbers in the jar snugly, standing them upright if possible, leaving about 0.5 inch of headspace.
5. Pour the brine over the cucumbers to cover by at least 0.5 inch. You may have a little brine left over. Ensure all cucumbers and aromatics are fully submerged; use a fermentation weight or a small zip-top bag filled with some brine to keep them under the liquid.
6. Cover the jar loosely with a lid (or use a cloth and rubber band) to allow gases to escape. Place the jar on a plate to catch any overflow and set it at cool room temperature (65–72°F) out of direct sunlight.
7. Ferment for 2 to 4 days, checking daily. If a harmless white film forms on the surface, skim it off. If using a lid, burp the jar once daily to release pressure.
8. Begin tasting after 48 hours. The pickles are done when they are still bright green, crisp, and lightly tangy with a fresh dill–garlic aroma.
9. Once they reach your preferred half-sour stage, remove the weight, ensure everything remains submerged, tighten the lid, and refrigerate to slow fermentation. Chill at least 24 hours before serving for flavors to settle.
10. Keep pickles submerged in brine and refrigerated; enjoy within 2 to 3 weeks for best texture.