Mastering the summer delicacy: The art of half-sour pickles
Crispy half-sour cucumbers embody the essence of summer. Nothing compares to homemade cucumbers, prepared with a tried-and-tested recipe. The key to successful cucumbers lies in the right proportion of water to salt.
I don't know anyone who doesn't enjoy half-sours. As soon as tasty cucumbers appear in stores, the jar is always in use. The preparation is straightforward: place the cucumbers in a jar, add dill, spices, and cover with brine. However, it's easy to falter on even the simplest things. An incorrect amount of salt can turn the dream of half-sours into a disappointment.
Brine for half-sours
Half-sours are merely cucumbers that have undergone a short lactic fermentation process, usually lasting from 2 to 5 days. Fresh cucumbers (preferably straight and with firm skin) are covered with warm brine and left to ferment. Along with the cucumbers, garlic, dill (umbels or stems), horseradish root, as well as oak, cherry, or blackcurrant leaves, are added to the jar or stoneware.
The most crucial ingredient of the brine is salt. The amount must be well-balanced to keep the cucumbers tasty and crunchy. Too little salt leads to a bland taste, while too much will overpower the cucumbers. The rule is simple: 1 tablespoon of salt per 1 litre of water.
Recipe for half-sours
A moment of preparation and a touch of patience is all it takes to enjoy perfectly salted half-sour cucumbers. They are crispy, firm, and juicy inside. This is the essence of summer flavours, making a delicious snack or a side dish for meat or sandwiches.
Ingredients:
- 1-1.5 kg of fresh cucumbers
- 1 litre of water
- 1 heaped tablespoon of non-iodised rock salt
- 3-4 garlic cloves
- a few umbels or sprigs of fresh dill
- about 2-3 pieces of horseradish root
- a few oak, cherry, or blackcurrant leaves (optional)
Preparation method:
- Wash the cucumbers thoroughly and gently trim their ends.
- Boil 1 litre of water in a pot.
- Add one heaped tablespoon of rock salt to the boiling water and stir until completely dissolved.
- Set the brine aside to cool slightly – it should be warm but not boiling.
- Place some dill, crushed garlic cloves, horseradish pieces, and leaves at the bottom of a clean jar or stoneware vessel.
- Pack the cucumbers tightly in the jar, vertically. Distribute the remaining dill, garlic, and horseradish on top.
- Pour the warm brine over the cucumbers until completely submerged. Use a small plate to press them down and prevent floating.
- Loosely cover the jar with a plate, a piece of gauze, or a loose lid to allow gases to escape freely.
- Leave the jar in a warm place (e.g., on the kitchen counter) for 2 to 5 days.
After 1-2 days, the cucumbers will begin to change colour slightly, and the water will become cloudy. Taste the cucumbers daily. Once they reach the desired flavour and consistency (usually after 2-3 days), transfer them to the fridge to slow further fermentation and maintain their half-sour character. Enjoy!
