Ingredients:
- 1 32-oz glass jar with lid
- 16 oz. water, room temperature
- 2 tbsp. Kosher salt
- 2 tbsp. pickling spice
- 3 medium cloves of garlic
- 5-6 Kirby cucumbers
- 1 sprig fresh dill
Directions:
- Add water and salt to the glass jar. Place lid on tightly and shake vigorously to dissolve salt. Add pickling spice and garlic cloves. Cover and shake again.
- Wash cucumbers. Be sure to remove the stems. Pack as many cucumbers as possible into the jar. Wash the dill and inspect for bugs. Lay the dill frond on top of the cucumbers.
- Loosely place the lid on top.
- Leave the jar out on your countertop (or on a windowsill) for one day. Then move it to the refrigerator for three days.
- Open and enjoy.
I dislike half-sour pickles and I seriously doubt these are very sour after three days.. How long should they ferment to become full-sour?
I made these years ago and the way I learned in a pickling class was to wrap cheesecloth over the top to the jar (no lid) and let it sit on the counter in partial sun (not too hot) for 45- days for half-sours, a few days more for full. Then refrigerate. If you are worried about leaving them out for so long (but that is what really gets the fermentation going). Maybe refrigerate them after 2-3 days and then let them sit for another 10 days.