How to make lightly salted half-sour pickles
The recipe is for a 2-quart (1.89 l) jar.
  • Brine:
  • 1 liter (32 oz) of filtered boiled water
  • 1.5 tablespoons pickling salt
  • Dill
  • 1-3 cloves of garlic, depending on your taste
  • Horseradish, grape, currant, or cherry leaves as available
  • Some black pepper kernels to taste
  • Mustard seeds, celery seeds, bay leaf, or pickling spices to your liking
  • About a pound of pickles or 2 English cucumbers sliced
  1. In a clean jar or container (It does not have to be sterilized, just clean) add some dill, leaves if used, and garlic.
  2. Fill the jar or container with washed cucumbers. If using bigger or English cucumbers, cut them into 1 inch (2.54 cm) big pieces.
  3. Top with some more garlic, leaves, and dill.
  4. Prepare the brine
  5. Let the boiled water cool for at least 5 minutes.
  6. Add salt and spices if used and stir well.
  7. If your house is very warm, let the brine cool some more. You don't want the fermentation to be too quick. If your house is on the cooler side use hot brine.
  8. Cover the cucumber with brine. You want everything to be covered.
  9. Waight everything down to keep it under the brine. n a container a plate with some weight on will do, for a jar, use a small container or weighting stone.
  10. Keep on the kitchen counter for 1 day, transfer into the fridge and use soon.
Recipe by Northern Homestead at