| HALF SOUR PICKLES |
5 pounds of small cucumbers
1 teaspoon table salt per cup of boiled water
7-12 cloves of garlic
1/4 cup vinegar (optional)*
several sprigs of fresh dillweed (about 1/2 cup, packed)
Scrub the cucumbers. Pack them snugly in a 3-gallon jar/crock,
interspersing the garlic cloves. Pour in the salted water, leaving a few
inches headroom. Add the vinegar. Top with the dillweed. Cover. Set
on a large plate, to catch spillage (which is likely when fermentation
starts) in a warm or sunny spot. When they reach the level of flavor
you're seeking, refrigerate. *(For a smaller jar/crock, use a few
tablespoonsful of vinegar.) Since I like a more developed level of garlic
flavor, I usually let them stand for about 10 days before declaring them
ready. (But the regular tasting to check the development is a major
perk in preparing them.) Note that the vinegar is merely an
"accelerator." You really don't taste it in the final product. If you don't
use it, the process will simply take longer.
From someone’s blog
