How to make fermented half-sour pickles
The recipe is for a 2-quart (1.89 l) jar.
  • Brine:
  • 1 liter (32 oz) of filtered or culled boiled water
  • 1.5 tablespoons pickling salt for cucumbers, 1 tablespoon for other vegetables. (I make the tablespoon heaped - do not use iodine salt!)
  • Dill fresh or frozen in cubes
  • 1-3 cloves of garlic, depending on your taste
  • About a teaspoon of mustard seeds
  • 2-3 slices of fresh horseradish root or a fresh horseradish leave (it makes the cucumbers more firm, mostly I don't have any :( )
  • Some black pepper kernels
  • 2 english cucumbers sliced - or a pound pickling cucumbers
  1. Put all the ingredients for the brine into a jar or container and stir well.
  2. If using English cucumbers, cut them into 1 inch (2.54 cm) big pieces and add to the jar so that they are all covered in brine. It will take about two English cucumbers. Little pickles from the garden or farmer's market are even better if available.
  3. Push the cucumbers down by using whatever fits into your container. In a bucket a plate with some weight on will do, for a jar I use an egg holder :).
  4. Keep in a warm place for 1-3 days, depending on how strong you want them to be. They can be eaten right away.
Recipe by Northern Homestead at