The BEST Half Sour Pickles recipe there is! These easy homemade pickles taste just like New York Crunchy pickles. No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days! Make them to find out why they’re so popular!
How to Make Half Sour Pickles
If I could stand on top of a mountain and yell one thing, it would be “I love pickles!” Seriously, I can’t get enough of them — they’re crunchy, briny, and just hit the spot any time of day. Whether I’m grabbing a quick snack or adding them to a burger, they’re always my go-to. If you’re a pickle lover like me, don’t miss out on my tangy, heartwarming Polish Dill Pickle Soup! It’s the perfect comfort food that’s packed with all the pickle goodness.
Right now, my cucumber plants are in full swing, and we’ve been busy picking and pickling those fresh kirby cucumbers. Did you know cucumbers are one of the easiest veggies to grow? I currently have 6 mason jars full of pickles in my fridge! And it’s not just cucumbers — I also love experimenting with other pickled veggies, like Pickled Red Onions, spicy Pickled Okra, and some classic Pickled Green Tomatoes. Each of them brings something unique to the table!
If you’re ever in Brooklyn and find yourself craving a pickle, you know where to come! After years of swooning over the pickles at all the NYC pickle spots, I’ve finally perfected the art of making the perfect half sour pickle. Trust me, it’s totally worth it!
Half Sour Pickles Recipe
A few notes about these half sour beauties:
- Half sour pickles are made using a saltwater brine instead of vinegar, which gives them a milder, less acidic flavor. The saltwater helps draw out the natural flavors from the cucumbers while encouraging fermentation, which is what gives half sours their signature tang. This method allows the pickles to retain a more crisp texture and fresh taste, unlike the more tart, preserved flavor found in traditional vinegar-based pickles.
- I recommend letting these pickles sit in the fridge for at least 4 days before digging in. After that, they’re so irresistible, you might find yourself finishing the jar in just a day or two. However, if you have some self-control, they can last for several weeks in the fridge.
- Kirby cucumbers are the best for pickles, but honestly any cucumber if you can fit it into the jar will work.
Refrigerator Pickles Recipe
-If you don’t have Kirby cucumbers, no worries! For larger cucumbers, it’s a good idea to cut them into spears so they fit better in the jar. Just keep in mind that cutting the cucumbers exposes more surface area, which means the pickles may taste saltier as the flesh absorbs more brine.
-Please don’t skip on the seasonings. These pickles soak alongside delicious garlic, fresh dill, peppercorns, coriander seeds, mustard seeds and bay leaves.
-This recipe uses a half gallon mason jar. The ingredients and amount of water to salt ratio in this recipe is for this sized jar.
-For premium crunch and crispness, I suggest using Ball Pickle Crisp. It works great to keep that fresh crunch and prevents they from becoming soft.
Fresh kirby cucumbers just picked from the garden!
One of the yummy herbs in this recipe is coriander seeds. If you have a cilantro plant and you neglect it, it will turn into coriander seeds. Awesome, right? I always do this every year so I get fresh coriander to last until next harvest season.
You can use a mortar and pestle to crush your dry ingredients or you can be like me and just use a tool (I don’t know the name of this so let’s just go with “tool”) to bash it all together. A rolling pin works great too. So does a hammer.
Put your cucumbers in the jar, then add your garlic.
Then your crushed dry ingredients.
Pick a few pieces of fresh dill. Doesn’t it smell great?
Then add your salt water and fresh dill.
Keep filling your jar with water until your cucumbers are completely covered. In the jar above, a little bit of the salt water still needs to be added.
Now it’s the hard part.. waiting for a few days to eat them!
But when it’s time… it will be worth it!
If you are making batches as you harvest, and you use similar jars sometimes it gets confusing to keep track of the ones that have been sitting the longest. To do this I use chalk or a Sharpie and write on the lid. #1 = eat first, #2 = eat next, #3 = eat next next.. etc.
Enjoy! 🙂
If you try this Half Sour Pickles recipe, please leave a comment or share it on Instagram with tag #brooklynfarmgirl – I’m always looking for photos to feature and share!
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Half Sour Pickles
PrintIngredients
- 5 kirby cucumbers or however many you can fit into your jar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- few pieces of fresh dill
- 3 bay leaves
- 6 cloves garlic minced
- 1/4 cup sea salt
- 6 cups water
- additional whole coriander seeds and peppercorns to add on top
Instructions
- Wash your cucumbers.
- Dissolve your sea salt in the water.
- Grind up all the dry ingredients (coriander, mustard seeds, peppercorns, 2 bay leaves). If you don’t have a mortar/pestle, throw it in a plastic bag and use a rolling pin to crush them.
- Put the cucumbers in your jar.
- Put the minced garlic in the jar, then ground up spices, then pour the salt water mixture on top. If you have any water left, disregard it.
- Add a few pieces of fresh dill on top.
- Add in your additional coriander seeds, peppercorns and bay leaf. If you're using pickle crisp for extra crunch (see recipe notes), I put them in right now.
- Make sure your cucumbers are completely covered in water and close the jar. Give the jar a shake to mix.
- Put in the refrigerator. Let them sit for at least 4 days before eating.
- Enjoy!
Video:
Notes
For a crunchy pickle add 1/4 teaspoon Ball Pickle Crisp Granules at the end.
Maureen says
I’m eager to try this, but cilantro tastes like soap to me. Should I leave out the coriander seed?
Pamela Reed says
I totally understand! But there really isn’t a cilantro taste in these pickles. The coriander seeds are used as a spice and add a subtle flavor to the brine, so I’d give them a try as written. I think you’ll be surprised!
Mary Regina says
These are the number one pickles. So easy. I have tried many receipes for these pickles. THIS IS THE WINNER. THANK YOU
Gina Pampinella says
We have made this recipe a number of times always comes out great, we recently started using pickling salt, we also use the stuff to keep them crunchy. Question how long do these usually last in the fridge? Thanks so much.
Gina
Pamela Reed says
So happy to hear you’re loving them! They’re good for a couple of weeks in the fridge. Enjoy!
Pattie says
I love this recipe!
I also find it a little too salty for me, I’ll reduce the salt slightly on the next batch.
Is it possible to reuse the brine when we’ve eaten all the pickles?
Pamela Reed says
You can definitely reuse it if it’s within a few days and not looking murky. I wouldn’t recommend using them more than twice though! I go into detail about this in my recent Youtube video (hope this helps!): https://www.youtube.com/watch?v=rOSz7ffJ2ec
Steven says
I just made these on Monday, Sept. 14 and ate on on Sat. Sept. 19. They came out great though a little salty for my taste. Can I safely reduce the salt from 1/4 cup to something less without sacrificing the brine quailty?
Pamela Reed says
I’m so glad they turned out great! If they’re a little too salty for your taste, you can definitely experiment with reducing the salt a bit in your next batch. I wouldn’t cut it drastically, though, since the salt is important for the flavor and texture of the pickles. You could try reducing it slightly and see how you like the next batch. 😊
Steven says
Thanks Pamela. I’ll try 1/8 cup kosher salt next time. I couldn’t find Kirby cukes in my local Stop and Shop (I live in Queens) but found them in a small lesser known supermarket. Go figure. I was able to get 6 Kirbys in the 2 quart jar.
Maureen says
Have you tried different kinds of salt? The sodium level in 1 teaspoon Morton’s is equal to 2 teaspoons Diamond Krystal.
Steven says
No I haven’t but it’s a good suggestion. I’ll experiment. Thanks for the suggestion.
Donna Gohl says
The recipe is so easy and the pickles were wonderful. Just perfect. We ate them in two days and I will have to get more Kirby cucumbers and make more.
Thank you for the recipe.
Nan Duggan says
I am just a newbie to pickling and wondering, I have course Kosher salt, iodized table salt, and Himalayan Salt – is sea salt different?
Pamela Reed says
Your kosher salt is the best choice from the three you have! I would not use the Himalayan salt for this recipe, and I’d skip the iodized table salt if you have kosher available.
Donna Gohl says
I am making these right now for the first time. Is it ok if the cucumbers are squished tightly together?
Pamela Reed says
Yeah, absolutely fine!
Adele Bloch says
Do I need to shake up the jar every day or just leave it sit?
Pamela Reed says
Just leave it sit. 🙂
Sharon C. Joswick says
Hey pam.. I’ve sent emails a couple times to you. We’ve exchanged thoughts. I enjoy your recipe so much. I always get excited when I see something that I wanna try ever since that cabbage soup. You’ve really got me hooked on a lot of your recipes that I trust. That first time I had that recipe and saw your website on here, I really enjoyed the story that you were telling about yourself 🤗😍
Christine says
Great recipe however my pickles are a little bitter? I’ve seen other recipes where they make you cut one and off of the pickle. Is that what I need to do or maybe the cucumbers weren’t as ripe as they should’ve been but they looked pretty good.
Pamela Reed says
It could be the cucumbers. Cutting the ends off can maybe help, especially the blossom end, which can contain compounds that cause bitterness. I’d also mention that cucumber variety and growing conditions can affect bitterness.
Deb says
This recipe has just the right amount of salt, garlic & spices!
Pamela Reed says
So happy to hear you liked the pickles! 🙂
Hilary Mooney says
This is the half sour pickle recipe that I have been searching for!
So easy, so delicious and sooo crunchy! I’ve got two jars in the fridge now, but they won’t last long. Thank you!!
Bill Welch says
this is my 2nd year making “your” pickles. The last large batch lasted about 11 months. Gallon jar! To help with the pickling, I poke the vine end with a toothpick. C:\Users\wiked\OneDrive\Downloads\pickles.jpg
Ellen D says
What brand sea salt do you use? Fine, coarse or flaky?
Gina Conover says
How many weeks will these stay fresh! I would like to make them now but I need them for mid-October! TY
Pamela Reed says
I’d make them closer to when you need them! I recommend eating them within a few weeks for the best flavor and crunch.
Karen Blitz says
No vinegar????
Pamela Reed says
No vinegar.
Michael Karas says
I love this recipe for making authentic Jewish Deli style Half Sours! I’ve shared it with many friends!
Jim B, says
I can’t wait to make this recipe! I have Kosher salt on hand, would that be an acceptable substitute, and can I slice the pickles, or is it better to leave them whole? Thanks recipe!
Pamela Reed says
Yes, kosher salt works! I personally like leaving the cucumbers whole, but if I have some giant cukes, I’ll cut them into spears. Enjoy! 😊
Kat says
These are perfect—the flavor is exactly what I was looking for.
Andrea says
Just bought some Kirby’s Can’t wait to try this recipe.
Perri Bender says
loved these but found first batch wayyy too salty. batch 2 not salty enough. hoping batch 3 is perfect. thanks.
JMM says
Can I substitute dill weed for the fresh dill??
Pamela Reed says
Yes, you can! Use about 1 to 2 tablespoons dried dill weed in place of the fresh dill. The flavor will be a little less bright, but it will still make tasty half-sour pickles.
LM says
I tried dried dill and the flavor was fine but they were covered with tiny pieces of dill weed. It was not good.
Mark Hunt says
I do a lot of lacto-fermentation. How do you get them to ferment in the fridge? Below 55 degrees, fermentation almost completely stops. How do you get around this?
Pamela Reed says
Great question, Mark! These are a little different from a traditional long ferment, but I’ve had great results letting them develop their flavor in the fridge over time. I’d say give them a try and trust the process — hope you enjoy them! 😊
Mark Hunt says
I will! I usually have “pickle day” 3rd week of August. several of my daughter’s friends come over, and we spend 2-3 days putting up several dozen quarts and pints. No problem working in a few with your recipe. I will let you know in Sept. how they turned out. I also got them all hooked on homemade sauerkraut I make in mason jars.
Kevin Brown says
Do you add the brine when it’s warm/hot or let it cool?
Pamela Reed says
The brine is never hot for this recipe. I use water straight from the tap. Hope this helps.
Kevin says
Interesting. I warmed filtered water to help dissolve the salt. These pickles were very good. however, my family (and to an extent me), found them to be salty. I used fine pickling salt, and also did a quart size container vs a half gallon. Should I use less salt or perhaps kosher salt to help cut back on the saltiness?
Pamela Reed says
The saltiness is likely from using fine pickling salt, since the smaller crystals pack more salt into the same measurement. I’d recommend using the sea salt called for in the recipe, or try reducing the amount slightly next time to better match your taste.