How to Make Crisp Half Sour Pickles
Nothing can be better with a meal than the Crisp Half Sour Pickle. Fresh, cool and a little sour, this pickle surely adds a lot of taste to the main dish, especially when the entire family is around.
You will certainly be amazed to know how easy it is to prepare this it at home. So many families have been enjoying this delicious recipe for generations.
There is no need to buy expensive mushy supermarket pickles, when you can actually develop even better taste at home. Just try this classy recipe only once and you will never think of buying expensive market pickles.
Things Required:
– 1/2 gallon (64 oz) jar with lid
– Pickling cucumbers to fill the jar tightly
– 3 cups water
– 1 cup white vinegar
– 2 Tbs. kosher salt
– 2 bay leaves
– 20 black peppercorns
– 2 or 3 cloves garlic, peeled
– 1 branch fresh dill
Instructions
-
1
The first step is really simple, as you just need to boil the first three ingredients together. Once they come to a boil, leave them to cool down at room temperature.
There is no need to put the boiled stuff in the refrigerator for the cooking process, because this will spoil the entire taste. -
2
The second step is about filling the jar. You are required to place the bay leaves, garlic, dill and peppercorns right at the bottom after making sure that there is no moisture in the jar.
Afterwards, add well-wiped cucumbers into the jar. Place them one by one, so that they remain nice and compact. -
3
After laying a couple of nice layers of different ingredients, it is the time to fill the jar with the boiled liquid that has cooled down.
You cannot afford to make the jar air-tight, therefore cover its face only with a dish towel. Leave the jar at room temperature at least for a day. Keep the cap of the jar at a safe place. -
4
You will find the ingredients getting soft after 24 hours. Now, remove the dish towel, and put the lid back. Make sure the lid is neat and does not carry any moisture.
It is the time to put the jar in the refrigerator. Even if the room temperature is high, don’t put it in the freezer. Otherwise, the jar will crack. Wait for only three days. After that, the pickle will be ready to eat.
 jar with lid
- Pickling cucumbers to fill the jar tightly
- 3 cups water
- 1 cup white vinegar
- 2 Tbs. kosher salt
- 2 bay leaves
- 20 black peppercorns
- 2 or 3 cloves garlic, peeled
- 1 branch fresh dillNext%20stop%3A%20Pinterest "Pin It")
