Half Sour Refrigerator Pickles
These Half Sour Refrigerator Pickles are a perfect use for cucumbers. A simple brined recipe with dill and spices that requires ZERO CANNING SKILLS!
Servings: 8
Cost: 3.00
Ingredients
- 1 – ½ lbs. pickling cucumbers, such as Kirby
- 3 Tbs. Course Kosher Salt – For those of you familiar with cooking by weight, you want 66 grams of kosher salt.
- 2 Quarts Filtered Water
- 3 Cloves of Garlic, Crushed
- 1 tsp. Dill Seed, Crushed
- ½ tsp. Celery Seed
- ¼ tsp. Fennel Seed, Crushed
- ¼ tsp. Brown Mustard Seeds
- ¼ Cup Fresh Dill**
Instructions
- Fill the jar with about 1/3 of the water.
- Dissolve the salt into the water in a large glass jar with a tight-fitting lid.
- Add the remaining ingredients with the exception of cucumbers.
- Put the lid on and give it a quick shake to mix everything up.
- Open jar and add the cucumbers.
- Top off jar with water making sure the cucumbers are submerged.
- Put the lid on the jar and give it one more good shake.
- Place in the refrigerator.
- Give the pickles a shake every day for about 10 days.
- After the 10 days, enjoy your pickles sliced and placed on a burger, cut into spears enjoyed with your favorites sandwich, or simply as a low-calorie snack all on its own.
Video
Notes
Other Ingredient Options:
- A sliced hot pepper of your choice
- Crushed Red Pepper Flakes
- Black peppercorns
- Dill pollen
- Fennel pollen
- I take the dill and fennel seeds and put them in a small pile. Then I run my knife over them a couple times to give them a little chop. This is totally optional but I feel it releases a more flavor into the brine.
- Don’t worry if you forget to shake the pickles up on one or two days. I usually forget a day or two when I make them and they still turn out great.
- ** The Amount of Dill - Honestly, I love dill and don’t measure this ingredient out.