Perfecting the art of half-sour cucumbers: Tips and recipe
Crispy half-sour cucumbers are the essence of summer. There's nothing quite like homemade ones prepared with a tried-and-true recipe. The key to perfect cucumbers lies in the right balance of water and salt.
I don't know anyone who doesn't like half-sours. As soon as flavorful, pickling cucumbers appear in stores, the jar is constantly in use. Preparing them is straightforward: stuff the cucumbers into a jar, add dill and spices, and then pour the brine over them. However, it's easy to make a mistake with the simple things. Too much or too little salt can turn your perfect half-sours into a disappointment.
Brine for half-sours
Half-sours are cucumbers that have undergone a short lactic fermentation process, usually lasting from 2 to 5 days. Fresh cucumbers (ideally pickling cucumbers with straight, firm skin) are covered with warm brine and left to sit for some time. Garlic, dill (umbels or stems), horseradish root, and oak, cherry, or black currant leaves can be added to the jar or stoneware pot.
The most critical ingredient in the brine is salt. It must be appropriately balanced to ensure the cucumbers are tasty and crispy. Too little salt leads to a bland taste, while too much can make it too sharp. The simple rule is: for 1 quart of water, add one tablespoon of salt.
Recipe for half-sours
With a bit of preparation and some patience, you can enjoy perfectly salty half-sour cucumbers. They are crispy, firm, and juicy inside, capturing the flavors of summer. They make a delicious snack or a great addition to meats or sandwiches.
Ingredients:
- 2-3 lbs of fresh pickling cucumbers
- 1 quart of water
- 1 whole tablespoon of non-iodized rock salt
- 3-4 cloves of garlic
- Several umbels or sprigs of fresh dill
- About 2-3 pieces of horseradish root
- Several oak, cherry, or black currant leaves (optional)
Preparation Method:
- Thoroughly wash the cucumbers and gently trim their ends.
- In a pot, bring 1 quart of water to a boil.
- Add one whole tablespoon of rock salt to the boiling water and stir until dissolved.
- Set the brine aside to cool slightly—it should be warm but not boiling.
- Place some dill, crushed garlic cloves, pieces of horseradish, and leaves at the bottom of a clean jar or stoneware pot.
- Tightly pack the cucumbers upright in the jar. Spread the remaining dill, garlic, and horseradish on top.
- Pour the prepared, warm brine over the cucumbers so they are fully submerged. You can use a small plate to press them down and keep them from floating.
- Cover the jar lightly with a plate, piece of gauze, or a loosely sealed lid to allow gases to escape.
- Set the jar in a warm place (e.g., on the kitchen counter) for 2 to 5 days.
After just 1-2 days, the cucumbers will start to change color slightly, and the water will become cloudy. Taste the cucumbers daily. When they reach your desired flavor and consistency (usually after 2-3 days), transfer them to the fridge to slow down further fermentation and maintain their half-sour character. Enjoy!
