• EASY-PEASY HYDROPONIC CUKES
• KOSHER HALF SOURS
• BREAD AND BUTTER PICKLES
• CAULIFLOWER, ASPARAGUS, OR SWEET ONION DILL PICKLES

I discovered a great American dill pickle hiding on produce shelves just waiting for you. See how easy-peasy it is with hydroponic cucumber to make this great pickle any time of year.

1/2 Gallon of Classic Half Sours – Just Garlic, Fresh Dill, and Brine

ONE QUART RECIPE

• Cucumbers:
  • Hydroponic cucumbers familiar fare now in supermarkets. They are uniform in size, thinnish, smoothed skin; plus 6 of them can slip right into a one quart jar like it was made for them. They are called mini-English, mini-cucumbers, gourmet, and others. For instance, Trader Joes has an organic six-pack.
• Garlic:
  • 4 cloves, sliced

• Pickling Spices: [FOR KOSHER HALF-SOURS OMIT THIS ADDITION: SEE BELOW]
  • this is a common blend found in supermarkets that contains bay leaves, dill, mustard, coriander and several other seeds. Use 1 Tablespoon. [Note: recipe at bottom.]

• Fresh Dill:
  • Supermarkets stock fresh dill and some even have small packages of fresh herbs. If you do not have fresh dill, add 2 tsp. of dill seed (not weed) for the next best dill option (in addition to the pickling spice)

• Brine:
  • Dissolve 1 TBS. sea salt with 2 cups filtered water

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INSTRUCTIONS:

TEMPORARY STRONG BRINE – To make pickles extra crunchy, I learned this from Korean traditions

1. In a large bowl dissolve 1/3 cup plain table salt in 1 quart of water
2. Add the whole cucumbers and place a small plate on top to keep the cakes submerged
3. Save this soaking brine [see photo above]
4. To a clean, one quart jar add the pickling spices
5. Fill the jar with the cucumbers. If required, cut only the last cuke to fit. They will hold up better if left whole during fermentation
6. Clear a space in center of jar and add the garlic and fresh dill
7. Make a brine dissolving 1 TBS sea salt and 2 cups of filtered water
8. Add enough brine to completely cover the pickling ingredients and use instructions for your fermenter to seal the jar.

Ferment four days. Use cooler and ice blocks if warmer than 74ºF

Flavor will deepen after another four days in fridge

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BREAD AND BUTTER PICKLES [From the same batch]

After fermentation is complete you can easily convert some or all of your Easy-Peasy Dill Pickles into sweet and sour gems. Here’s how.

• Slice the finished pickles into your favorite shape
• Mix 2 TBS. each sweetener and apple cider vinegar per quart. Remove enough brine to make room.
• Ready in 24 hours

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SUBSTITUTIONS:

If you don’t have fresh cukes, no problem! I have successfully used asparagus, cauliflower, or Vidalia onion slices, or a combination. That unique flavor of dill, garlic, and spices will shine through and yield delicious results.

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KOSHER HALF SOURS

 For over 40 years Orlando, FL was home to Ronnies, a Jewish deli that made famous their half sour dill pickles to serve each customer. You almost went there for the pickles! I found their recipe in the local newspaper and have been making them for over 30 years. Half Sours is the term when not using vinegar which would then be Full Sours. Half sours are also known to be partially pickled, so in each bite you get a taste of both raw and pickle cukes with a goodly smack of garlic.