Authentic Half Sour Pickles with Dill
The best recipe for half sour pickles that I'm tired of always losing
When I was a little girl, like many of my friends, every summer I went to the village with my grandmother. Fresh air, a pumping station on an islet overgrown with reeds, a shallow river in which my friend and I caught fishlings and fed them to shabby cats and endless vegetable gardens. I remember delicious White Filling apples, carrots that could be pulled out from the ground and immediately eaten, raspberry bushes that grew instead of fences, and, of course, cucumbers, at first small, prickly, crispy, slightly bitter, then thick, with yellow spots, "for seeds" as grandma called them. At some point, before the grandmother reached the stage of "it is necessary to pickle everything", she made half sour pickles.
