Half Sours

I've always wanted to can vegetables and have never gotten around to it. I saw a recipe for some dill pickles as I was skimming through my usual array of magazines while I was at Riverside. On my way home, I stopped by a road-side stand and picked up some Silver Queen corn and some tomatoes for mom. They also had to most perfect cukes for pickling. This was my sign to finally do something with summer veggies.

I was raised on dill pickles, I guess most of us Americans are. I had never had a half sour, nor even heard of one, until I met the hub. On my first visit to his parents house during Easter Week, they served half sours. Yes, they were even included in the Easter Feast. I fell in love immediately (with more than just the half sours, I may add). My first impression was that the cucumbers weren't quite finished "cooking." They are on the cucumbery side, but the crunch and flavor just can't be beat. They are not overwhelming as some dills can be.

When I got home with my cukes, I did a search for some half-sour recipes. I came across the one I used on a blog site--but of course! Since these ferment for several days, I will have to keep you posted on the process and the outcome. I will see if these are the perfect half sour or if I will need to doctor it up a bit. I cannot wait to take my first crunchy bite!

Tommy's Half Sours (Makes 1 jar)

• 8-9 pickle sized cukes
• 1/3 t whole coriander seeds
• 1/3 t brown mustard seeds
• 1 or 2 whole allspice
• 1/3 t crushed red pepper flakes
• 1/3 t black pepper corns
• 1/4 t dill seeds
• 1-2 T dill weed
• 2-3 pieces broken dried bay leaf
• 6-8 cloves garlic, cut in half (skin on is ok)
  
• 1/4 C pickling salt
• 4 cups water

Mix spices (except pepper) in mortar, mixing but not completely crushing.

Put cukes tightly in jar. There should be at least an inch left open at the top of the jar--cukes need to be completely covered with the water at all times during process.

Add dill weed, garlic and peppercorns to jar, pushing around with a chopstick if needed.

Mix the salt and water completely and pour into jar.

Put jar in a large bowl as it may spill over during fermenting.

Cover lightly with lid--do not close lid completely.

Let sit in clean, cool, dry place for several days--48 to 72 hours.

Fingers' crossed!

Oh yes, this is my new writing assistant. She's working out ok. It actually takes me more time with all her shaningans! Oh well, no one is perfect, right?