When you have a large garden as we do, you have to get creative with your produce. You can either eat a butt load of one thing for weeks or preserve them. So I learned to pickle. My pickles are rather famous (I mean not really, it's a pretty basic recipe you can find all over the internet, but my friends and family love them). Without further ado, here is the recipe!
Half Sour Pickles
About 4-5 pickling cucumbers
2 bay leaves crushed
3 garlic cloves chopped
1 teaspoon peppercorn
1 teaspoon dill or 2 sprigs of fresh
1/2 teaspoon coriander
1/2 teaspoon red pepper flakes (optional)
1 1/2 tablespoon kosher salt
3 cups water
Wash the cucumbers making sure to get all the little nubs and flowers off of them.
Place all of the spices in the bottom of the jar. Then add in your cucumbers. You can slice them into spears, chips or keep whole. You want the jar to be full enough that the pickles won't float but have a little wiggle room.
In a separate bowl, mix the water and salt until the water is clear. Fill the jar until almost full making sure all of the cucumbers are covered completely.
Next, you need to cover your jars, but leave room for the gas to escape as they ferment. I place a sandwich bag inside the jar and push the bag down into the brine. Fold the top of the bag down over the jar and pour the rest of the water into the bag until filled. The water will weigh the bag down. You also want to make sure you're adding saltwater in the bag and not regular water. This will ensure the salt to water ratio isn't messed up if there is a hole in the bag.
I just ordered some of these fermentation lids that I'm excited to try. We make so many pickles that I feel guilty about my sandwich bag consumption.
Place the jar on a plate or pan and let sit at room temp for 3-4 days until you see tiny bubbles form at the top. Remove and discard the sandwich bag and cover the jar with a lid. I love these screw-top lids for our ball jars. These keep in the refrigerator for months and get even better over time!
Still searching for my go-to vinegar pickle recipe if anyone has one to share. (P.S. I don't like sweet pickles.)