Simple recipe for geshmack home-made sour pickles (makes 1 quart of jarred pickles so scale up ingredients for larger quantities).
4 cups water
2 tbs finely-ground artisian salt (not kosher salt)
1-1.5 pounds small to medium size pickling cucumbers
8 cloves garlic (FRESH, not powdered)
6 allspice “berries”
1 tsp coriander
1 teaspoon black mustard seed
1 or w dried red chili peppers
1/4 cup fresh dill
(horseradish to taste)
Instructions
Bring water to near-boil until salt is fully dissolved and allow to cool. Cover cucumbers in a bowl with ice water to crisp and then put them in a quart-size jar with fermenting seal. Add in the garlic and other spices and cover the cucumbers to the top of the jar with the saltwater brine. Allow the pickles to ferment at room temperature until they turn from bright to dull green to a dull green (usually 3-4 weeks but longer if you like them really sour).
B’taavon!!