The Pickle Recipe - Half Sours

I have posted photos of my pickles and my hot sauce on my Facebooks, and have been asked for my recipe.  PLEASE NOTE, I love my pickles...my wife and sons do not.  They like a more sour pickle.  I haven't perfected the full sour, although, if I can, I will let this last batch sit in the fridge longer to get that full sour taste.

This is my sales blog...and if you are interested in sales techniques, take a gander at my past posts.  I had a lot of fun writing these posts in the past...and while I have a passion for sales, I have other passions as well.  As you can see, I have been busy with many other things....Including making pickles.

​Below, you will find my pickle recipe.

I borrowed certain elements from recipes that I have found on the internet, and if you are a fan of the "New Dill" pickles or "Half Sour" pickles that you find in a Jewish deli, then you may like these.  These have a slight twist, as the way I prepare them, you will find these to have a little more garlic in each bite.

Ingredient List (for 2 quarts of Pickles):

• 2 lbs (roughly 10) Kirby Cucumbers:  Generally found at farmers markets.  You can buy cucumbers at the grocery store, but you will find better ones at your local farmers market.
• Mason Jars.  This recipe is for a 2 Quart Jar.  If you buy a lot of cucumbers, make sure you have enough jars.
• 8 Cups of Water
• 1/3 Cup of Kosher Salt
• 6-8 cloves of Garlic
• 2 tbs Pickling Spice (Store bought, or make your own)
  • 2 parts Mustard Seed
  • 1 Part Red Chili Flakes
  • 2 Parts Coriander Seed
  • 1 Part Ginger Root
  • 2 Parts Whole Allspice
  • Mix up and put in a mason jar for today and future use.
• 6-8 Sprigs of Dill
• Jalapeno or Habanero Pepper optional

Instructions:

1. Wash Cucumbers in cold water.  Slice off the stems and blossom ends.  These tend to have a bitter aftertaste if you leave them on.  You can also add celery or carrots if you are adventurous.
2. Wash your Mason Jars.  Use Soap, water, and rinse thoroughly.  I use 2-Quart jars.  If you are using 1-Quart Jars, cut this recipe in half.  The lids are interchangeable.
3. Place the garlic, dill, and pickling spice at the bottom of the jar.  The garlic must be crushed a little....I use a fork to break it up a bit.  HERES THE TRICK...If you want more of a garlic taste, put more garlic in.  all of these ingredients are at your discretion...test a couple out. I love more garlic.
4. Pack Cucumbers tightly into the jar(s).  You will want to put some whole ones, and some sliced ones.  Get them in as tight as you can.I cut them in spears and coins.  Whatever you can do to fit more in.
   
   Put a little more dill on the top, as you can never go wrong with more dill.
5. In a separate bowl, Mix 1/3 cup of salt in 8 cups of Water.  I use the "instant hot" so that the salt dissolves completely.  Mix it with a spoon to make sure that the salt is dispersed.
6. Pour salt water mixture into the jar(s) so that it comes to the top.
7. Put the lid on, tighten it, and put the jar(s) in a refrigerator.  IT WILL TAKE AT LEAST 2 WEEKS for these to come out perfect, so I suggest that you put it in your basement fridge, or you will be tempted...Label the top with the date you are to open.
   
   In my experience, these get better with time, so you should make multiple jars, as you will likely start noshing within a week.

Enjoy, and be sure to post your comments below on how your turned out!

Lots of cucumbers!

My pickling spice. You can also buy pickling spice in your grocery store.

The Garlic! Lightly crush with a fork before putting in the jar.

I added a habanero pepper to this one...add these at your own risk.

This is before I added the pickle brine (saltwater mixture).

Packed Tightly.

The finished product. these will go out of sight, out of mind in my basement. If the lids are on tight, you may want to put them in upside down and rotate in a week.