Anya's Russian Half-Sour Pickles

Learn to make low-sodium Russian half-sour pickles the Slavic way. Yes, this recipe could change your life. Or your gut flora. Maybe both.Na zdorovye, comrade.YOU NEED:1 kg small pickling cucumbers (firm, bumpy, not sad salad kind)3–4 garlic cloves (Russian, unpeeled, smashed)A handful of fresh dill & baby dill (with stems)Horseradish leavesCurrant leavesOptional: cherry, grape, tarragon leaves1.5 tbsp non-iodized salt (per 1 L water)Optional: 4–5 black peppercornsSTEP 1: Soak cucumbers in cold water overnightSTEP 2: Sterilize jars and lidsSTEP 3: Layer ingredients in jars (garlic, dill, leaves, cucumbers)STEP 4: Boil 1L water, dissolve 1.5 tbsp salt. Cool to warm. Pour over cucumbers.STEP 5: Leave at room temperature 3–4 days to fermentSTEP 6: Move to fridge. Eat.#Pickles #RussianCooking #SlavicKitchen #HalfSourPickles#EasyFerments #ProbioticRecipes #EasternEuropeanFood #HomemadePickles #GarlicPickles #AnyaSaysStuff #AnyaPickles