Half Sour Pickles - Work In Progress
- Version 1
- 5 pickling cukes
- 1/3 tsp. whole coriander seeds
- 1 whole allspice
- 1/3 tsp. crushed red pepper flakes
- 1/3 tsp. black pepper corns
- 1 Tbsp. dill weed
- 1 piece broken dried bay leaf
- 3 cloves garlic
- Version 2
- 5 cukes
- 3 cloves of gralic
- 1 t dill
- Version 3
- 5 cukes
- 4 cloves of garlic
- 1 T crushed black pepper corns
- 1 T coriander seeds
- 2 T dill weed
- Version 4.0
- 3 cloves of garlic
- 1.5 t of black pepper corns
- 1.5 t of coriander
- 2.5 of dill weed
- Version 5.0
- 3 cloves of garlic
- 2 t of black pepper corns
- 2 t of coriander
- 2.5 of dill weed
- Water ratio used for both 1 T pickling salt to 4.2 cups of water.
- Dissolve salt in boiling water
- Wash cukes and put them in the jar.
- Combine spices in a ziplock bag and crush with a hammer. Not to fine, just to break them up. Add to container, add cukes, cover with brine. Loosely cover with lid. When at room temperature move to fridge for 2-3 days.
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Taken from www.epicurious.com/recipes/member/views/half-sour-pickles-work-in-progress-50134625 (may not work)