HALF SOUR PICKLES

By BobD

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

Details

Servings 4

Preparation

Step 1

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 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).