Pickle lovers who don't want to fuss with canning will find this recipe for half sours simply perfect. Once done, they'll keep for several weeks in the fridge — assuming there are any left.
What you'll need
- 2 1/2 quarts water
- 3/4 cup kosher salt
- 1/2 cup white vinegar
- Pickling cucumbers (enough to fill a 1-gallon jar or crock)
- 4 or 5 large, fresh dill heads, or several fresh sprigs and 1 teaspoon of dill seeds
- 4 or 5 crushed garlic cloves
- 5 or 6 fresh grape leaves (optional, for extra crispness)
How to make it
Boil the water, add the salt and the vinegar, and stir until the salt is dissolved. Let the brine cool.
Gently scrub the cucumbers clean, especially the blossom ends. Alternating layers, pack the cucumbers, dill, and garlic (and grape leaves, if desired) into a 1-gallon jar or crock. Leave 1 or 2 inches of empty space near the top.
Pour the brine into the jar. To keep the cucumbers submerged, weigh them down with a heavy glass.
Drape a piece of cheesecloth or a clean dish towel over the jar and let it sit on the counter for one to three days, until the pickles taste the way you like them. Transfer the pickles and brine to smaller jars and refrigerate them.
