Okay last night I tasted the half sour pickles that have been fermenting on my countertop for the past three days and I have a few things to note:
1) My salt solution is way too strong, no wonder it was burning my skin whenever I splashed it on myself. If you attempt making pickles; ½ cup of salt to 6 cups of water is
2) You really do need the pickling spices. My end result didn’t taste bad but something was absolutely missing, and I’m pretty sure that was it.
Here’s the positives; the flavor really wasn’t bad. I dumped out most of the brine and am cooling them in the fridge in a mostly water solution now which will hopefully desalinate them enough to be eaten comfortably. Ted of course is willing to eat them anyway (he says they’re very good with cheese) but I’m somewhat concerned about pickling HIM if I let him eat something that salty.
Also the color, texture and consistency were all spot on; just like the half sour pickles I’ve had at good Jewish delis. So I’m very close to the secret of half sour pickles; I can feel it lurking just out of my grasp…