This posting falls under the "random curious stuff" category mentioned in the title box of this blog. At the social/musical at my Twin Valley home on June 29, several people asked for the recipe for the half-sour pickles we had served with gazpacho as a garnish. Here it is, the result of several trials to get them the way I like them. Not guaranteed to please all....
Deric's final half sour pickle recipe:
-2 lbs pickling cucumbers
-1 bundle of dill heads and stalks
-Wash cukes and dill, cut dill stalks to ~2-3 inch lengths, cut ends off cukes, slice cukes lengthwise if they are large.
-layer dill and cukes in container (~2 quart jar or plastic container)
-pour in water to cover, then pour this water into quart (4 cup) measuring cup to determine its volume, i.e. the desired volume for the pickling mixture to be added (should be ~ 4 cups).
-add 1/4 cup sea or kosher or pickling salt to 2 cups water, dissolve
-add 1/3 cup rice wine vinegar (or other very mild vinegar), 1/2 teaspoon whole black peppercorns, 3-4 whole coriander seeds, 1/2 teaspoon mustard seeds, 4-6 cloves fresh garlic, finely chopped.
-add water to obtain the volume determined above (~4 cups) while mixing thoroughly and pour over pickles.
-rotate jar or container at intervals to mix thoroughly, leave two days at room temperature, until a few bubbles start to appear, then put in refrigerator.
-pickles should be ready to eat after ~ 4 days, flavor improves over two weeks.