Fresh brine, dill pickles, also known as “half sours,” because the pickling brine uses salt without boiling vinegar, are also known as “kosher dills.” Garlicky-Dill Pickles (Half Sour Pickles) are uncooked, and preserved by refrigeration. Rarely is there a source to buy these Old World masters. "Pickle" comes from the Dutch "pekel," meaning to brine. Brine means a solution of water and salt.
Prep Time: 15 mins Jar Size: 2 quarts
- 2 lbs fresh pickling cucumbers
- 8 cloves, fresh garlic, sliced
- 2 cups fresh dill (do NOT use dried dill)
- ⅓ cup table salt
- 4 cups tap water
- Brine: 4 cups spring water + 2 Tbsp. Celtic Sea Salt® or other premium brand
- Optional: 2 Tbs pickling spices (Here is just one blend you can make ahead: 1 tsp. each: mustard seed, celery seed, dill seed (not dill weed), coriander seed, and cracked peppercorns, crushed bay leaves). There are also many brands of “pickling spice” in supermarkets.
- Dissolve table salt in 4 cups of tap water. Soak whole cucumbers in salt solution for 30 minutes (place a small saucer on top to keep submerged). Discard this brine.
- Rinse cucumbers and gently pack into jar.
- Smash garlic cloves, remove husks and add to jar.
- Rinse dill, crush lightly (roll with rolling pin) and add to jar.
- Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure lid and shake vigorously).
- Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
- Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
- Allow cup to float as you clean off veggie/seasoning debris from jar rim to ensure good seal.
- Twist on Perfect Pickler® lid until just hand snug.
- Pour tap water into airlock to the max line and gently twist into lid.
- Place in cool location (68-74 degrees) and wait patiently for 4 days!
To make Full Sours - add enough raw apple cider vinegar to taste. Start with 2-3 TBS,. per quart. Wait a day and taste.