Total Time: 15 minutes
Makes: 1 half gallon jar
Half sour pickles are a big deli treat, but they’re easy to make at home. This is a quick way to make homemade pickles. No canning is needed to make these delicious pickles, just let them hang out in refrigerator for a week and you're good to go!
- 5-8 Organic pickling cucumbers or however many you can fit into your jar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- few pieces of fresh dill (including roots and flowers)
- 2 bay leaves
- 3-6 cloves garlic lightly smashed
- 1 dried chili pepper more if you like spicy (optional)
- 1/4 cup sea salt
- 4 cups water
- a few sprinkles of additional whole coriander seeds and peppercorns to add on top
Wash your cucumbers.
Dissolve your sea salt in the water.
Coarsely grind up all the dry ingredients (coriander, mustard seeds, peppercorns) in a mortar/pestle.
Put the cucumbers, dried chili pepper, and bay leaves in your jar.
Put the slightly mashed garlic in the jar, then ground up spices, then pour the salt water mixture on top. Discard any left over brine mixture.
Add a few pieces of fresh dill on top including the roots and flowers if desired (the roots and flowers will give your pickles a slightly stronger anise flavor).
Sprinkle a little bit of your additional coriander seeds, and peppercorns. (about 1 teaspoon)
Make sure your cucumbers are completely covered in the brine and close the jar (do this in the sink, in case you have overflow).
Wash the jars under clean running water and dry with a towel.
Place your pickles in the refrigerator. Let them sit and chill for at least 1 week, but check in 5 days to see if they're ready.
Pickles would stay nice and crisp in the refrigerated for up to a month.
To learn more about cucumbers, click here!