'half sour' dill pickles

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Member since 2010

Serves varies | Prep Time 30 | Cook Time 0


pickling cucumbers
kosher salt
fresh dill
garlic (optional)
sourdough bread
large glass jar (s)
piece of clean fabric
rubber band

Scrub cucumbers well, and soak in cold water, then scrub again. Meanwhile, bring 1 tbsp of kosher salt in 1 liter of water to a boil and let cool. Depending on how many pickles you have, double or triple this. Pack the clean cucumbers into a glass jar, layering with fresh dill, whole peeled garlic cloves (optional) and put about a half dozen whole black peppercorns in each jar. Fill to just below top with the salt water, the put a piece of sourdough bread on top. If the cucumbers are bobbing up above the water, fill a plastic baggie with water, tie it off, then use it to weigh down the cucumbers. Then cap the jar with the fabric, securing with a rubber band. Put the jar in a sunny spot for 3 days. Then strain off the brine and put back in the jar, cap and store in refridgerator. Check http://nicholscanyonco-op.com/ for photos and more info.

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One of our Co-op members remembers her mother making these pickles in Serbia, and got in touch with family members to be sure of the steps. The Co-op followed those instructions and made fantastic dill pickles, which also turn out to be a terrific little nutritional snack!

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