Pickle Szn

I’m so happy that these came out ok. This isn’t a hard or long recipe, but you definitely have to trust the process. I waited two weeks for the sour pickles to fully ferment before I posted. They are absolutely perfect, and garlicky. Don’t recommend kissing after having one of these. There is an overlap in ingredients, but each of these pickle recipes differentiates slightly. Don’t forget to refrigerate them after you open!

Sour Pickles

• Cucumbers (girkins preferably)

• Lots of horseradish root

• Lots of garlic cloves

• Dill

• Bay leaf

• 4 (ish) Tbps of Salt

• 1 Tbps of Sugar

• 1 L or 4.5 cups of water

Directions:

1. Boil salt and sugar in your water, and the cool it.

2. In a jar that you can seal, add your garlic cloves (I used about 8), horseradish, dill, bay leaf.

3. Arrange your very clean cucumbers upright and tight. I fit about 9 girkins in a medium sized mason jar.

4. Pour your cooled salt/sugar water over them until they are fully covered.

5. Forget about them for 2-3 weeks.

6. Store in a cool and dark place.

Half Salt Pickles

• Cucumbers

• Horseradish root (about 2 Tbsp)

• Garlic (about 4 cloves)

• 1 Tbsp of mustard seeds

• Dill

• Bay Leaf

• 4-5 Tbsp of salt

• 1.5 L or 6 cups of water

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Directions

1. Boil water with salt, let cool.

2. Get a nice jar, add your garlic, horseradish, dill, bay leaf, and mustard seeds.

3. Arrange your cucumbers upright. For this larger mason jar, I think I was able to fit about 12.

4. Pour your salted water over the cucumbers, and seal the jar tightly.

5. Let sit for 2-3 days.