I started a fun little batch of pickles called 'Half sour" because they ferment in
a weak brine and never get fully sour. They retain a lot of their 'cucumber' qualities; flavor, texture and snap. But, they are fermented so they're also sour. <ahem> That's a clear and concise explanation, isn't it??
They're also finished in a week. For a fermentation project a week is damn near instant gratification.
I got the basic formula from Linda Ziedrich's book, "The Joy of Pickling," a must-read for anyone who wants to pickle successfully.
Classic, Deli-Style, Half Sour Dill Pickles
1 qt pickling cucumbers
1 dill head or 1/4 tspn dried dill*
3 cloves garlic, minced
1/4 tspn whole peppercorns, crushed
1/2 tspn coriander seeds, crushed
1 or 2 chili pepper pods split lengthwise
3 cups water
1-1/2 Tbspns pickling salt
Dissolve the salt in the cool water. Scrub the jar and clean the cukes. Trim off the stem end and remove the flowers.
Pack the cukes into the jar, alternating with layers of garlic, peppercorns, coriander, and dill. Add the salted water.
Submerge cukes in brine completely. Use a bag filled with brine and top the whole mess with cheese cloth.
Or, use a weight like a tiny ramekin to hold the cukes under the brine. Then top with a lid (which is what I did for this batch).
Check daily and skim scum that accrues at the top. The scum is just used-up yeast, nothing to be afraid of.
They're ready in a week or when the bubbles stop rising from the brine and cukes.
Here's a look at them after one day. See the bubbles starting to form?
Beautiful.
"In Pickles, Veritas."
* Sacrilege! I know, I know. But all I had in the house was dried dill.
