Half Sour Pickles recipe

This summer I found some really great pickling recipes to preserve our harvest in a jar. I tried so many of them and they are all very good but many of them have vinegar as an ingredient. While the vinegar is great to preserve food, I am trying to cut on acidic foods if possible, so I really like Inessa's (vintageer shop on Etsy)  half sour pickles recipes. The pickles are easy to make and ready to eat in about 3 days. I slice them and put them on a sandwich - delicious!

I don't have the black currant leaves and tarragon but pickles taste great anyway.

 

So with Inessa permission I am publishing her recipe on my blog today.

 

Ingredients:
Small pickling cucumbers (enough to fill 1 Quart jar)
Enough water to cover said cucumbers
2 Tbsp (per 4 cups of water) pickling salt (or sea salt)
4- 5 garlic cloves cut in half
3-4 stems fresh dill (with seeds and flowers)
1 tbsp black pepper corns
1 tbsp mustard seeds
1 tbsp celery seeds
3-4 fresh black currant leaves (or horseradish leaf)
1 tarragon stem (optional)

Wash the cucumbers well and let them soak in a bowl of cold water for an hour. Put the cucumbers in a clean glass canning jar. Add the spices, the garlic cloves,  black currant leaves, tarragon and dill to the jar.

Dissolve the salt in the boiled water and pour into the jar over the cucumbers. Make sure the cucumbers are completely under the water.

Cover and let sit for three or four days in cool shaded space. Then move to the fridge to chill. Enjoy!