'half sour' dill pickles
  • Cooking Time: 0
  • Servings: varies
  • Preparation Time: 30
  • pickling cucumbers
  • kosher salt
  • fresh dill
  • peppercorns
  • garlic (optional)
  • sourdough bread
  • large glass jar (s)
  • piece of clean fabric
  • rubber band
  1. 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.
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!