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.

1. Dissolve salt in boiling water
2. Wash cukes and put them in the jar.
3. 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)