My favorite half-sour pickle recipe by Brooklyn Farm Girl makes just under 2 L (1/2 gallon) of pickling liquid. I shove as many cucumbers as I can into each jar and add:
- 6 c. (1.4 L) water
- 1/4 cup iodized sea salt
- 1/2 tsp coriander seeds
- 1/2 tsp mustard seeds
- 1/2 tsp peppercorns (I use a mix of red, green, white & black)
- 3 – 4 sprigs of fresh dill (dried works, too but it’s less fragrant)
- 3 bay leaves
- 6 cloves garlic, minced
Then I put the jar into the refrigerator and impatiently wait for 4 days.