# Lacto Fermented Pickles Recipe | Made In - Made In

Learn how to make crunchy deli-style “Texas Half Sour” Kosher pickles with a bit of added kick that can last in your fridge for up to six months.

Unlike quick pickles, neither heat nor vinegar is used to make these crunchy half sours. In the lacto-fermentation process, microbes break down the carbohydrates in a vegetable, creating lactic acid. This becomes a naturally acidic environment over time. Phoebe Raileanu and Ben Hollander of Casper Fermentables based these off of the classic kosher pickles found in a Jewish deli, but added some dried chiles de árbol for a spicy kick.

Make these in the summer, ideally with farmers’ market produce, when cucumbers are in season. Raileanu likes small, firm cucumbers with bumpy skin, like kirby pickling cucumbers. 

For this recipe you will need a scale, a gallon sized mason jar and, if you like, fermentation weights to keep your ingredients submerged. You can also divide this recipe up and use 4 1-quart jars instead.

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URL: https://madeincookware.com/recipes/lacto-fermented-pickles