Summer is all about half sour pickles

The cucumber season is slowly starting, and that means quick pickled cucumbers will reign supreme in kitchens. We miss this taste all year long, so during the summer, we eat them by the ton. My mom is a master at making half sour pickles, and she generously shared her method to achieve cucumber perfection.

Summer tastes like half-sour pickled cucumbers. Everyone makes them differently, but I especially like my mom's recipe. They never spoil and are always perfectly crisp and firm. No matter how many jars she makes, they disappear instantly as soon as they’re ready.

Quick pickled cucumbers are easy to digest, taste great, and have only 12 calories per 3.5 ounces. During the summer, they are one of the best and healthiest snacks we can choose. They are also natural probiotics that support the functioning of our digestive system and keep our intestines healthy. They contain vitamins C, B, K, and E and minerals such as potassium, magnesium, and calcium.

My mom is the true master of half-sour pickles in my family. They come out perfect every time—the secret lies in simplicity and attention to seemingly minor details. Mom selects only fresh, firm garden cucumbers that she washes thoroughly and soaks in cold water to remove bitterness. The jar cannot lack garlic, dill, or horseradish, giving the cucumbers a unique flavor.

Instead of jars, mom uses a stoneware dish, which she covers with a plate and presses down with a cup filled with water. After three days of patient waiting, the cucumbers are ready to be crunched.

The master brine is an important element. My whole family makes it the same way as my mom taught us.

Ingredients:

• 4.5 pounds of garden cucumbers
• 2.5-3 inches of horseradish root
• 4 medium horseradish leaves
• 8-9 dill umbels
• 5-6 cloves of garlic

Brine

• 6.3 cups of boiled, cooled water
• 1.5 tablespoons of non-iodized salt

Method:                              

1. Wash the cucumbers thoroughly and soak them in cold water.
2. Cut off the ends.
3. Peel the horseradish root and cut it into slices, then cut the garlic in half.
4. Place a horseradish leaf, dill branches, and pieces of horseradish and garlic at the bottom of the stoneware.
5. Place the cucumbers upright, tightly next to each other.
6. Cover the cucumbers with dill and a horseradish leaf.
7. Dissolve the salt in the water. Pour the resulting brine over the cucumbers in the stoneware, ensuring they are all covered.
8. Cover the stoneware with a plate and place a weight on it, such as a cup or jar filled with water.

After 3 days, the cucumbers are ready to be crunched. Enjoy!