Perfecting the crunch: A guide to homemade half-sour cucumbers

I don't know anyone who doesn't enjoy half-sours. As soon as delicious pickling cucumbers appear in stores, the jar is always in use. There's nothing complicated about preparing them. It's as simple as stuffing the vegetables into a jar, adding dill and spices, and then pouring brine over them. However, it's easiest to stumble on the simple things. The wrong amount of salt can turn your dream half-sours into a nightmare.

Half-sours are simply cucumbers that have undergone a short lactic fermentation process, usually lasting from 2 to 5 days. Fresh cucumbers (optimally pickling, straight, with firm skin) are covered with warm brine and left to sit for a while. Garlic, dill (umbels or stems), horseradish root, oak, cherry, or black currant leaves are also added to the jar or stoneware pot.

The most crucial ingredient in the brine is salt. The amount should be appropriately balanced so that the cucumbers are tasty and crispy. Too little salt results in a bland taste, while too much can dominate the vegetables, making them too sharp. The rule is straightforward: for 1 litre of water, add one tablespoon of salt.

A little preparation and a bit of patience are all it takes to enjoy perfectly salty half-sour cucumbers. They are crispy, firm, and juicy on the inside. It's the essence of summer flavours, a delicious snack, and a perfect addition to meats or sandwiches.

Ingredients:

• 1-1.5 kg of fresh pickling cucumbers
• 1 litre of water
• 1 whole tablespoon of non-iodized rock salt
• 3-4 cloves of garlic
• a few umbels or sprigs of fresh dill
• about 2-3 pieces of horseradish root
• a few oak, cherry, or black currant leaves (optional)

Preparation Method:

1. Thoroughly wash the cucumbers and gently trim their ends.
2. In a pot, bring 1 litre of water to a boil.
3. Add one whole tablespoon of rock salt to the boiling water and stir until the salt dissolves thoroughly.
4. Set the brine aside to cool slightly; it should be warm but not boiling.
5. Place some dill, crushed garlic cloves, pieces of horseradish, and leaves at the bottom of a clean jar or stoneware pot.
6. Next, tightly pack the cucumbers upright in the jar. Spread the remaining dill, garlic, and horseradish on top.
7. Pour the prepared warm brine over the cucumbers, ensuring they are fully submerged. You can use a small plate to press them down and prevent them from floating.
8. Cover the jar loosely with a plate, piece of gauze, or a loosely sealed lid to allow gases to escape freely.
9. Set the jar in a warm place (e.g., on the kitchen counter) for 2 to 5 days.

After just 1-2 days, the cucumbers will begin to change colour slightly, and the water will become cloudy. Taste the cucumbers daily. When they reach the desired flavour and consistency (usually after 2-3 days), transfer them to the fridge to slow down further fermentation and maintain their half-sour character. Enjoy!