Recipe: Half Sour Pickles

Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...

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Fresh, local kirby cucumbers are all over the farmers’ markets right now, making this the perfect time to try your hand at preparing your own pickles.

Pickling cucumbers is a simple and quick process, and you end up with delicious, crunchy pickles that are so much better than anything you can get from the store.

If you can’t find pickling spice near you, check out Starwest Botanical’s organic pickling spice, available online.

Half Sour Pickles

6 Kirby Cucumbers – select firm, unblemished Cucumbers

1/4 Cup Kosher Salt

3 Cups Water

1 Tbsp Pickling Spice

3 Garlic Cloves – roughly chopped

Method

Wash the cucumbers well and put them in a clean glass canning jar. Add the pickling spice and the garlic cloves to the jar. Dissolve the salt in the water and pour into the jar over the cucumbers. Make sure the cucumbers are completely under the water. Weigh them down if you need to. Cover the jar with wax paper and set in a cool, dark place for 3 days. Then move to the fridge to chill.

Sources:

Kirby Cucumbers – Migliorelli Farm

Garlic Cloves – Brittany Hollow Farm

This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.

Photo Credit: Cheryl Paff

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