Try your hand at fermenting pickles with these Half Sours! Post may contain affiliate links.
Half Sours – Fermented Pickles
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On Monday, I introduced you to fermenting pickles with Hungarian Summer Pickles. If you didn’t see that post, I encourage you to go read it now. I talk about fermenting pickles and what to expect there, so I am not going to go all over it again here.
These pickles are similar to the pickles featured on Monday, except that they are fermented slower. They are not placed in the sun, but allowed to ferment in a cool, dark place. I found them also in The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market I highly recommend that book if you plan on doing any pickling. It is loaded with information of any kind of pickling you might want to try!
Once again, time and yeast does all the work for you! In about a week, you will have some delicious pickles, with hardly any work on your part!
Half-Sours Pickles | Fermenting!
These pickles are fermented instead of pickled with vinegar.
Ingredients
- 1/4 teaspoon whole black peppercorns crushed
- 1/4 teaspoon whole coriander seeds crushed
- 1 Mediterranean bay leaf
- 1 garlic clove chopped
- 1 pound pickling cucumbers blossom end removed
- 1 dill head
- 1 small fresh hot pepper slit lengthwise
- 1 1/2 tablespoons pickling salt
- 3 cups water
Instructions
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Put the peppercorns, coriander, bay and garlic into a clean quart jar. Pack the jar with the cucumbers so that they don't float adding the dill and the pepper as you do. Dissolve the salt in water and pour the brine over over the cucumbers, leaving 1 1/2 inches of headspace. Push a quart sized freezer bag into the jar and pour some or all of the remaining brine into the bag and seal the bag. Keep the jar at room temperature with a dish underneath for brine seepage.
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Within 3 days, you should see some bubbles (I saw mine later that evening!). If scum forms on the top of the brine, skim it off daily and rinse off the brine bag.
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The pickles should be ready in about a week. They should taste sour and the tiny bubbles should have stopped rising. Skim off any scum and store in the refrigerator for about 3 days. After that, they should be an even olive-green throughout. They are best eaten within about 3 weeks.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck
Congratulations!
Your Post is featured on Full Plate Thursday this week. Thanks so much for sharing with us and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
thank you for sharing your half souers at TFT. Pinned and featured xo
Your Half Sours look beautiful and I can’t wait to try them! I really appreciate you sharing with us at Full Plate Thursday and hope you are having a safe and enjoyable weekend.
Come Back Soon!
Miz Helen
I love how fresh and green these pickles look! I’ve never done the fermented pickles. Thank you for the information. 🙂
OH WOW! I really really like this idea of fermenting the pickles. This looks so good. Great idea, Pam
This is amazing. I just set it aside for a few days and enjoy the delicious pickles.
Mmm I think I would love the sour flavor in these!
Those itty bitty cucumbers are adorable! No wonder you’re having so much fun pickling.
I love the idea of jars on the counter fermenting and becoming ready to eat food. It takes me back to childhood as my folks always had a large crock of something fermenting. Sometimes it was pickles, other times kraut. And frequently home brew in basement, when we had one or the corner of the coolest bedroom. It will be fun to see your chosen recipes from this book.