Simple method for crunchy half-sour pickles ready in a day

The taste of half-sour pickles is associated with vacation time. During the season, we eat a lot of them. It's no wonder that so many people make them at home—it's straightforward.

Stock up on fresh cucumbers and a pickling kit, and after two days, you will enjoy their taste. Don't want to wait that long? Try the method for quick half-sour pickles, which will be ready the next day. How do you prepare dry half-sour pickles?

Half-sour pickles are easy to prepare. The main ingredient here is fresh cucumbers, which should be firm and juicy. Besides the cucumbers, you also need dill flowers, horseradish root, garlic cloves, and oak or currant leaves. And what about the salt? The type here is very important—rock salt or Himalayan salt is the best choice.

Tomasz Strzelczyk, a participant in the show "Masterchef," showed on his channel ODDASZFARTUCHA how to prepare half-sour pickles using the dry method. Start by thoroughly washing the cucumbers in cold water. After washing, dry them with a clean paper towel and remove the ends.

Take out plastic bags (e.g., ziplock or those meant for baking) and place the cucumbers in them with chopped dill and garlic. Add a tablespoon of salt and a pinch of coarsely ground pepper. The YouTuber skipped the horseradish and added some chili, which is unnecessary.

Close the bag and shake it to distribute the salt evenly over the vegetables. Put the prepared cucumbers in the fridge and leave them there for a full day. The next day, they will be ready to eat.