Half-Sours: The greatest reward to effort pickle we make

These are a great fermented refrigerator pickle. The original recipe comes from a friend in Maine. Almost any pickle can be made easier if you avoid the canning steps and just put them in the fridge to store and keep fresh. These are actually meant to be prepared this way. I think I will take the full jar.

As with any preserving technique, follow the steps and ingredients. Certain acid or sugar levels are needed to make sure they are safe and stable.

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7 thoughts on “Half-Sours: The greatest reward to effort pickle we make

  1. Ed Middendorf

    Nice garden, the salsa has to be outstanding with those fresh items and my favorite would be the beets. Ed Middendorf

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