Easy Recipe Half Sour Pickles Using Pickling Spices
Summer is in full swing and all of those beautiful vegetable plants that we started from seed in the spring are producing baskets full of produce. Especially the pickling cucumbers. If your garden is like ours you're probably trying to find some creative ways of using all of them before they go bad. This recipe for {Grandpa's} Half Sour Pickles is one that was handed down through the generations of our family and is definitely one of my favorite uses for all those beautiful cukes.
I have so many fond memories of the times I spent visiting Grammie and Grandpa's house. My grandfather was a lover of nature and was the best gardner I have ever seen. (My mom being a very close second. 🙂 Of course, she did learn from him.) Every year he would grow the most magnificent vegetables in a small garden that was in a long patch of earth beside his house. The sun beat down on this area all day long and the plants grew to mammoth sizes. I looked forward to when his pickling cucumbers were finally ready because I knew he and Grammie would be making their delicious half sour pickles. He talked about how he used to pickle cucumbers back in Lithuania with his grandfather when he was a little boy. They used to add an oak leaf to the jar to keep the pickles crisp. My mom and I decided to try this technique out and added one to ours.
{Grandpa's} Half Sour Pickles
This recipe for {Grandpa's} Half Sour Pickles is one that was handed down through the generations of our family and is definitely one of my favorite uses for all those beautiful cukes.
Servings 20 people
Calories 3 kcal
- 3 Tablespoons Salt (or more if saltier flavor is desired) ,we use kosher pickling and canning salt
- 1 Tablespoon Vinegar
- 3 Tablespoons Pickling spices
- 4 cloves Garlic
- 3-4 Sprigs of dill
- 1-2 Leaves oak or grape, optional
- 1 Gallon Glass jar or crock
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Wash cucumbers well and clean spikes and any left over stems off. (This is important so that it doesn't get cloudy.)
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If using an oak leaf...place on side of jar and then fill with cucumbers. Add garlic, dill, salt and spices.
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In a small bowl dissolve salt in a small amount of water and add vinegar.
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Pour into jar and fill jar with enough water so all cucumbers are covered.
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Set the jar on a table or counter for two days. **Important** Do not seal lid at this point!
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Lay lid on top of jar with a small space exposed so any gases can escape. (My mom made this mistake once many years ago and she said it exploded and made quite a mess.)
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After the two days out at room temperature the jar can be moved to the refrigerator at this point and cover may be sealed tight.
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The longer they sit the more flavorful the pickles will be.
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* Another tip for crisper pickles:
Place cucumbers in a bowl of ice water for an hour before placing in jar!
Calories: 3 kcal | Sodium: 1047 mg | Potassium: 11 mg | Vitamin A: 30 IU | Vitamin C: 0.7 mg | Calcium: 8 mg | Iron: 0.1 mg
Serve {Grandpa's} Half Sour Pickles sliced in spears…
or cut in chips!
{Grandpa's} Half Sour Pickles make a great side with Mom's {Stuffed Meatloaf} and Potato Salad with Bacon.
I will be sharing this recipe at the following link parties:
Wow us Wednesdays
Wake up Wednesdays
Project Parade
Create it Thursday
I'm Lovin it
Strut your Stuff
Sweet and Savoury Sundays
Friday Favorites
Source: https://www.familytabletreasures.com/grandpas-half-sour-pickles/
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