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Home » Recipe Type » Snacks
4.8 from 251 reviews

Half Sour Pickles

5 minutes
cucumbergarlic
By: Pamela Reed
Posted:1/4/19
Updated:6/13/23
Jump to Recipe

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!

Half Sour Pickles Recipe

If  I could stand on top of a mountain I would yell “I love pickles!”.  I really do.   They’re pretty, they’re crunchy, they’re full of flavor, they hit the right spot in the afternoon when you need a snack, they’re great on a burger, they’re great at 4AM standing in front of the refrigerator.

How to Make Half Sour Pickles

Pickles, they’re just really good.

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!

With the cucumber plants in full producing mode right now we have been picking  (and pickling!) quite a few kirby cucumbers.  Did you know cucumbers are one of the easiest vegetables to grow?  We currently have 6 mason jars full of pickles in the refrigerator!

If you are in Brooklyn and are in need of a pickle, I’m your girl!  I have been trying to get the perfect half sour pickles after years  of swooning at all the NYC pickle places.  Finally, I got it just right!

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!

Half Sour Pickles Recipe

A few notes about these  half sour beauties:

-These don’t have vinegar in them.  You see I have a fear of the smell of vinegar, I just get freaked out.  So I have been desperately trying to figure out how to make delicious pickles with seasonings to make up for the lack of vinegar. THIS IS IT!  In this one instead  of using vinegar  we use sea salt water!

-I would leave these  in your refrigerator  at least 4  days before you bite  into one.    After that, good luck not finishing  the jar in a day or 2.  If you have  control of your fingers going in the pickle jar though, these last for weeks.

-Kirby cucumbers are the best for pickles.
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!

Refrigerator Pickles Recipe

-If you don’t have Kirbies, that’s totally ok, but I recommend if you are using big cucumbers to  cut them up  into spears first (they will fit better into the jar most likely too).

-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.

-If your pickles are soft and not crunchy when done, please check out Ball Pickle Crisp.  It works great to keep that fresh crunch!
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!

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!
Fresh kirby cucumbers just picked from the garden!

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!
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.

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!


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. 
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!Put your cucumbers in the jar, then add your garlic.


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!
Then your crushed dry ingredients.

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!
Pick a few  pieces of fresh dill. Doesn’t it smell great?

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!Then add your salt water  and fresh dill.
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!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.

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!
Now it’s  the hard  part.. waiting for a few days to eat them!

But when it’s time… it will be worth it!

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!
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.

Half Sour Pickles Recipe

Enjoy! 🙂

Looking for more cucumber recipes? Try my Sugar Glazed Cucumber Bread (yes you can bake with cucumbers!), Frosted Cucumber Cookies and  Cucumber Tomato Salad!

Update:  I shared my favorite Pickled Okra recipe!

Pin for later:
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!

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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4.77 from 251 reviews

Half Sour Pickles

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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!
By: Pamela Reed
Prep Time: 5 minutes minutes
Total Time 5 minutes minutes
serves 8

Ingredients

  • 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.
  • Make sure your cucumbers are completely covered in water and close the jar.
  • Put in the refrigerator. Let them sit for at least 4 days before eating.
  • Enjoy!

Video:

Notes

This recipe is for a half gallon jar. Please make sure you are using this size as it's important for the salt to water ratio.
For a crunchy pickle add 1/4 teaspoon Ball Pickle Crisp Granules at the end.

Nutrition Information:

Calories: 33kcal (2%)
Course: Snack
Cuisine: American
Keyword: half sour pickles
Fall, Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. Eileen says

    November 26, 2023 at 9:26 pm

    Hi! Can you use pickling salt in this recipe instead of sea salt?

    Reply
  2. Joe says

    November 25, 2023 at 10:52 am

    Good morning! Just curious why no one (I don’t think) has mentioned that not using vinegar but salt water instead is actually using fermentation to “pickle” the cukes. This method is SUPER healthy for you!

    Reply
  3. Virginia L. Corcoran says

    November 18, 2023 at 11:47 am

    If you use the same salt/water ratio as the recipe calls for, what difference does it make what size container you use? If smaller than a half gallon, there will just be extra salt water, correct? Would it be too much garlic and spices if you just use a quart container?

    Reply
  4. Estelle Berry says

    September 22, 2023 at 8:06 am

    Your half sour pickles sound like the ones my Ukrainian grandmother used to make. She never used vinegar, just kosher salt, and they were the best! Can’t wait to try your recipe!

    Reply
    • Pamela Reed says

      September 25, 2023 at 11:49 am

      Hope they’re just like your Grandmother’s! 🙂 Enjoy Estelle!

      Reply
  5. Marilyn says

    September 12, 2023 at 4:01 pm

    Salt question…. Which brand of salt did you use? As you are aware, different salts weigh different amounts. Do you know the weight of your salt for this recipe? I want yo use enough but not too much. I’m dying to make them!

    Reply
    • Joe Wageri says

      October 4, 2023 at 5:23 pm

      Holy cow what a jerk!

      It’s a legitimate question, as the recipe calls for 1/4 cup sea salt and doesn’t specify weight. Coarse vs fine sea salt will have very different weights for 1/4 cup.

      Reply
    • Joe Wageri says

      October 4, 2023 at 5:27 pm

      Ps. Diamond vs. Morton’s kosher salt also have very different weights/granule size despite both being kosher. There is much discussion about it. I guess I’m steamed because unlike most of the internet, you can normally count on friendly comments when looking at recipes.

      https://www.reddit.com/r/AskCulinary/comments/4ruini/kosher_salt_diamond_or_mortons/

      Reply
  6. Mitch says

    September 1, 2023 at 4:28 pm

    I thought OK….here comes yet another person who thinks they have the ‘magic’ half-sour recipe. I had my doubts. I precisely followed Pamela’s recipe. However, I did not have fresh dill on hand, so I went 1T with the dill seed. I used my favorite pickling cukes (Pick a Bushel Hybrid Cucumber Seeds | Park Seed). Ones that I am very familiar with over the years. I sampled them after 6 days and was disappointed in how tough the skins were and resampled them on day 14 and the skins were PERFECT! I have been making pickles for 7 years/75 quarts and have never been dazzled with my half-sours. Always trying different spins and only reaching a “10” on 2 batches.
    I AM STUNNED AND OVERJOYED with how close to the half-sours I grew up with in Detroit Deli’s.

    Reply
    • Pamela Reed says

      September 5, 2023 at 9:51 am

      Mitch, comments like this make my day. Seriously. I am so happy that you’re so happy. Keep on enjoying the pickles! 🙂

      Reply
  7. KPJ says

    September 1, 2023 at 3:31 pm

    BEST 1/2 dour recipe ever! First time making any pickles and these are a keeper! Does NOT disappoint!!

    Reply
    • Pamela Reed says

      September 5, 2023 at 9:50 am

      Yay, so happy you’re loving the pickles!! 🙂

      Reply
  8. KPJ says

    August 28, 2023 at 11:42 pm

    Do you need to keep cucumbers whole?

    Reply
    • Pamela Reed says

      August 29, 2023 at 9:11 am

      If you need to cut them up into spears to fit into the jar that’s totally ok!

      Reply
      • KPJ says

        August 29, 2023 at 12:00 pm

        Thank you I’m excited to try! I couldn’t find whole coriander seeds wondering if ground could be substituted in a different measurement???? I love your recipes!

        Reply
  9. Casey says

    August 27, 2023 at 11:04 am

    Hello! I know that you don’t need to can for this recipe, but would it work if I wanted to?

    Reply
    • Melissa Majorowski says

      September 5, 2023 at 6:22 am

      I would suggest not canning a recipe without vinegar.

      Reply
  10. Sander Zulauf says

    August 21, 2023 at 12:33 pm

    Simply the best homemade half sour pickles ever! Fresh cukes from the garden and perfection four days later in the fridge. Thanks Brooklyn Farm Girl!

    Reply
    • Pamela Reed says

      August 22, 2023 at 1:32 pm

      So happy to hear you liked them Sander! Thanks for stopping by, keep on enjoying them pickles! 🙂

      Reply
  11. Ed B says

    August 20, 2023 at 11:56 am

    Does the water and salt need to be cool before putting it in the jar

    Reply
    • Melissa Majorowski says

      September 5, 2023 at 6:23 am

      This is a no heat recipe

      Reply
  12. Molly Morrisey says

    August 18, 2023 at 6:23 pm

    I loved everything about this recipe except the saltiness. Did I do something wrong? After five days they were practically inedible. But my daughter tried them after 2 days and said they were perfect. What happened? Do they just continue to get saltier?

    Reply
  13. Jean Marc ùbérubé says

    August 16, 2023 at 8:44 am

    I enjoyed the half sours and the fact that they are so easy to make. Let me share this recipe for potato cucumber salad. Boil new potatoes to al dent statutes. Cool and cube. Slice lengthwise an English cucumber (I keep the peel on), slice out the seeds and cube and add to cubed potatoes. Add sliced green onions (optional), lots of chopped dill and your favourite vinaigrette (I mix olive oil, white wine vinegar, dijon mustard, bit of sugar, thyme and salt and pepper). Enjoy

    Reply
    • Pamela Reed says

      August 17, 2023 at 8:52 am

      Thanks for sharing the cucumber salad recipe Jean! Happy to hear you liked the pickles! Thanks for stopping by. 🙂

      Reply
  14. Pamela G MacNeill says

    August 15, 2023 at 4:21 pm

    It’s the best recipe I’ve found so far for half sours. Delicious!

    Reply
    • Pamela Reed says

      August 17, 2023 at 8:51 am

      So happy you liked the pickles Pamela! (nice name btw 😉 )

      Reply
  15. Carol A says

    August 13, 2023 at 4:37 pm

    Just made my 3rd batch from this recipe. They are fantastic! And I can make them with farmer’s market kirbys for half the price of buying a jar in the store.

    Reply
  16. Kenneth J Krasko says

    August 9, 2023 at 7:41 am

    I just made 4 jars of your pickles. I will let you know in a few days how they turn out.
    Can you tell me how long they will last refrigerated?
    Also will the taste change drastically over time?

    Reply
  17. Debra lilly says

    August 5, 2023 at 12:57 am

    Can these pickles be made shelf stable with a water bath?

    Reply
  18. Amy Rebekah Galyon says

    July 27, 2023 at 10:43 pm

    I honestly thought everyone was exaggerating when they said this recipe makes the best half sour pickles ever but THEY ARE AMAZING! Truly the best EVER

    Reply
    • Pamela Reed says

      July 28, 2023 at 8:33 pm

      Hahaha, so happy you made the pickles Amy! Thanks for stopping by, keep on enjoying! 🙂

      Reply
  19. Deborah H. says

    July 26, 2023 at 10:08 am

    This is an excellent recipe but it should include the salt weight (60g to 65g per 1/4 C. of fine sea salt, depending on the conversion website viewed) along with the volume amount given.

    1 Tbsp. Diamond Crystal salt = 10g
    1 Tbsp. non-iodized table salt or fine sea salt = 15g
    1 Tbsp. Diam. Crystal = 1 ½ tsp. table/sea salt

    When measuring salt by weight, you will get the expected result. If cooking using volume measurements (Tablespoons, teaspoons, etc.) with different types of salt, the end result may be different than expected.

    Reply
    • Marilyn says

      September 12, 2023 at 4:05 pm

      Exactly!!!’ Different salt, different weights, different results. I’ve been on a campaign to have all writers of pickle recipes list the salt by weight. Then results would be consistent. Thank you for posting this!

      Reply
    • Marilyn Adams says

      September 12, 2023 at 4:56 pm

      Ok. So…..given the recipe calls for 1/4 cup of sea salt….. approximate weight of that is @60 g of salt. Given that, Diamond Crystal would be 6 tablespoons (at 10 g per tablespoon) to equal the same amount of saltiness as that 1/4 c sea salt. Right? I usually try to keep Diamond Crystal as a common factor. It’s easier that way.So many different salts out there so converting a recipe to weight will allow us to weigh our salt we want to use to get common results.

      Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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