Lance Link wrote:I used a recipe published by the University of MN
never crossed that one so can not share my opinion
Lance Link wrote: however after 4 weeks the skins are like leather
probably there were overgrown, oversized cucumbers
Today I would like to present two recipes for half sour cucumbers presented in Polish website
http://wedlinydomowe.pl/forum/topic/132 ... małosolne/ - by Maxwell :
4 Lb. cucumbers
3 Quarts of water
4 Tablespoon of salt (coarse Kosher - 5 Tbsp.)
2-3 whole dill (with seeds)
2" of horseradish root
5-6 claves of fresh garlic
Jar - minimum 1 gallon with lid
Cucumbers should washed in cold water ( If they are not fresh they should stay in cold water for 4 hours), garlic skinless sliced, horseradish skinless, sliced in 3-4 pieces. on bottom of jar put 1 dill, piece of horseradish, 2-3 sliced cloves of garlic. Fill first layer of cucumbers (white top up), then dill, horseradish, garlic, then another layer of cukies and rest of dill, garlic, horseradish. You can add oak leave, cherry leave also.
Heat water to point of boiling then add salt. After dissolve of salt fill up jar with boiling solution to filling over cukies. Close jar with lid and band without making it tight. Cover jar with towel to keep it warm as possible for 20 hours. After 24 hours they are ready to be eaten. After that time, keeping them in refrigerator will almost stop process of fermenting.
In entry #4 Papcio posted very interesting recipe to make a half dones without water. ( I have never yet try it).
1 kg of fresh small cucumbers
2" piece of horseradish, skinless, sliced in few smaller pieces
1-2 leaves of oak, or cherry, or black currant
4-5 cloves of garlic, sliced
2-3 crushed Allspices
1-2 Bayleaves
1 teaspoon of yellow mustard seeds
1-2 branches of dill with seeds (or 1/2 teaspoon of dill seed)
2 teaspoon of no iodized salt
Cucumbers should be fresh, washed, having both end sliced off. Put everything in Ziplock 1 gal bag, salt on top. Shake them well and squeeze bag to take out air as possible. After closing keep it in refrigerator for 4 hours. Next 24 hours keep bag in room temperature. After that they are ready to eat.
Enjoy Polish taste!