One of my favourite childhood memories is standing outside Guss pickles in NY with my dad, choosing an array of pickled goods for the family plus a whole bag of Half sours just for me! Sadly I have not found its equal while living in London, here below is the Ta’am version of the half sour pickle – it’s close to no effort to make and the payoff is outstanding!
- About 1 kilo small pickling cucumbers
- 1 litre water
- 25 g (¼ cup) kosher or canning salt
- 8 cloves garlic, crushed (not necessary to peel)
- 2 tablespoons pickling spice
- 4 sprigs fresh dill
Wash cucumbers well and slice off the stems.
Wash 2 wide-mouth quart mason jars in hot soapy water; rinse well.
Place 4 cloves garlic, 2 sprigs of dill and 1 tablespoon pickling spice into each mason jar.
Pack cucumbers into prepared jars as tightly as you can.
Mix the water and salt in a large non-reactive (i.e. ceramic, stainless steel) bowl and stir until salt is dissolved.
Pour enough salt water into each jar to cover cucumbers.
Seal and refrigerate. It will take about a week until they are done on average, but check them in about 5 days.
