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.
Bill says
I notice you don’t mention boiling these at any time, but you also recommend the pickling crisp, and I see that directions on the package for pickle crisp specially mention boiling. Will it be a problem to make them with the crisp without boiling?
Pamela says
Hi Bill, I don’t boil and specifically use the pickle crisps. There’s no problem in using the crisp without boiling, it will still do a great job at keeping the crunch.
Michele says
It is the 6th day and I just tasted my pickles. They are not as strong as I am used to. Your recipe did not allow for fermentation outside the refrigerator…could this be the reason or should I just wait longer for the flavors to become stronger?
Thank you.
Pamela says
Hey Michele, did you follow the instructions exactly? They usually are pretty strong after a few days but feel free to kep in the fridge for a few days more. Good luck and enjoy!
Rafael says
Just made my first 2 jars last night with you recipe, cant wait to try them. My question is do you have to store them in the refrigerator? I Want to can a lot of them for the winter and I can not fit them in the regrigerator, will basement work. And will it be ok to keep them for 5-6 months before eating?
Pamela says
Hi Rafael, I’ve only refrigerated for shorter amounts of time. I’m worried that keeping them that long will result in salty pickles and possibly mushy.
Rafael says
But my main concern is leaving them in the basement, I do not have the room in the refrigerator to store them all. Would that be ok or you have not tried?
Pamela says
I’ve only tried in the fridge, good luck!
Rafael says
So I pickled two jars and put in a fridge (came out way too salty I think I made a mistake somewhere :/) next 5 I pickled and boiled for 5 minutes (to keep up to a year in basement as I found online somewhere) Problem is I keep checking every few days and there is spilled broth everywhere… I use Fido jars. I think these continue to ferment and look way passed ur stage (The water is very murky compared to clear colored in ur pics), they make come out much more then half sour??? I hope they don’t go bad, im a bit confused by this outcome as boiling is supposed to stop fermentation.
Pamela says
Hey Rafael, my recipe doesn’t calling for boiling at all. I use regular tap water and then throw them in the fridge, no boiling needed.
Rafael says
I just read those instructions again and I messed up 🙂 it states to boil the broth before pouring over cucumbers, then boil for 5 minutes in pot after sealing them….. well I skipped the boiling of broth part :/ not sure if just wasted 5 jars of pickles 🙁
Tom says
1/2 gallon jar and only 5 cukes fit ???
also you say to wait until end to add crisp. end meaning when you are about to let ferment.
Cant wait to try .
Thanks
Pamela says
Hey Tom, fit as many cukes as you can.. we tend to have giants, plus it’s always a puzzle to get them to fit! Add the crisp right before you close up the jar. Enjoy!
Cindy H says
Any idea how I can alter this recipe for my quart sized jars? Can’t seem to find the half gallon ones in the stores by me.
Kellie says
Can’t wait to try these!
Pamela says
Enjoy Kellie!
chelsea says
I just spent a few weeks in Maine and ate a LOT of half sour pickles. The first thing I tried when I got back to Southern California was this recipe with a little half gallon crock that I have. These pickles are fantastic, even after 2.5 days! I love recipes that use up my spice cabinet supply.
Pamela says
Hey Chelsea, I’m so happy you enjoyed these pickles! Thanks for letting me know you liked them!
naomi says
These are the pickles of my Passover youth! Every year, the company Batampte would make these pickles. By the time you bought them in the store a month later, they were already too sour. They only tasted amazing during passover and a week or two after.
Since moving to California, I have never found these pickles in the appropriate stage of pickling; always to over done in the brine. Or, $7.00 at a kosher market in LA.
And then, this Passover on the east coast, I fell in love again.
And when looking for the recipe, I found Brooklyn Girl!
The pickles are already delicisious by the next day. they were gone after 2 days.
Pamela says
Hey Naomi, thanks for your comment! I’m so happy you enjoyed these half sours and now get to enjoy the East on the West coast! 😉 Keep on pickling!
Rollin' With My Gnomies says
I was so excited to try this recipe. I had all the fresh ingredients to make two jars full. I don’t know what I did wrong but what I got a week later was a super mushy, way too salty mess! My cucumbers were floppy they were so mushy and I love salty foods but this was way too much salt for anyone to enjoy. So disappointed. Your look delicious! I don’t think any amount of pickle crisp would have saved my sad little cukes.
Pamela says
Sorry they turned into mush, as you can see from the comments this is a favorite pickle recipe from many, so why not give it another shot with less salt?
laurie benjamin says
Great. Sounds like what I thought. I just made another batch using fresh jalopeno from the garden instead of dried crush red pepper. That was good, I’m hoping the fresh hot will be even better! don’t know if you grow garlic but if you do… I have all my garlic up drying in the barn. I took the last heads from last year, (about 70 heads) put them in a processor and tossed in olive oil and salt. The paste is amazing! I’ve eaten some off the spoon but it’s great to dilute and put in other things too.
Pamela says
That garlic paste sounds amazing Laurie, I wish you were my neighbor just so I could smell it! 😉
laurie benjamin says
Oops, just figured out how to read all the other commetns so i’m going to amend my question: How many times can I use the brine, or, how long can the brine be kept?
Pamela says
Thanks Laurie, I’m so happy you liked them! There’s no concrete answer for this as this depends on how cloudy and also how much spice and taste is left in the brine. Personally I reuse once and find it perfect for another batch of pickles! After that it becomes more cloudy and the seasonings and taste begin to fall off. Hope this helps!
laurie benjamin says
BFG, You are The Goddess! Day 4 and I just opened the pickles: YUM! Thoses puppies are going to be eaten in a wink. (I made 2, 1/2 gallon jars). Do I need to start fresh or can I use the brine more than once?
Thanks!
Nina says
Hi,
You are a genius. These were completely delicious! Thank you!
One question though – if I want to “can” these rather than making only refrigerator pickles (I have a massive surplus of kirbys) – do I need to alter the recipe at all for purposes of preserving the pickles – or can I just follow the recipe and “can” as I would any other preserved vegetable?
Thanks so much for any help!
Pamela says
Hey Nina, I never canned this recipe (eat them too quick!) so this is my guess. If you substitute the water so it’s one half vinegar, one half water I think you’ll be good to go for storing these in a cabinet once canned. You can also can these with the original recipe using only water but these will need to be canned and stored in the refrigerator (like some store bought pickles are kept in the refrigerated section). Hope this helps!
laurie benjamin says
Hi,
Another Brooklyn Girl here but I live in VT. Just picked cukes form the garden and am psyched. One Q though: I’ve washed my jar but I don’t plan to sterilize it. That ok?
Pamela says
That’s fine Laurie, these are just going in the fridge. Enjoy!
heather says
Hey Pam,
I am using quart sized jars – how much salt would you recommend?
Pamela says
Hi Heather, there are 2 quarts in a half-gallon. So if you are only using 1 quart sized jar I would cut everything in half in the recipe.
Christine Duncan says
Do you add any vinegar? I am not seeing any added to this recipe.
Pamela says
Hi Christine, this is a no vinegar recipe. If you scroll up there is a few lines written about this.
Sarahw says
So excited to try this recipe tonight! Do I need to boil the jars first? I thought by sealing you meant to do a canning method but in the notes you say that’s not necessary. Any tips appreciated for my first time!! Thx!!
Pamela says
Hi Sarah, by sealing I mean just close the jar, no boiling is necessary for this recipe. Enjoy!
Sarahw says
Awesome! Thanks so much ! Can’t wait!
Linda Smith says
Let me apologize in advance for cheating (a little) and changing the recipe by adding 1 spice,THAT SAID …. Absolutely THE BEST recipe I have ever tried !! I used gray sea salt ( I got it as a gift) and I did cheat and just used pickling spice for a part of the recipe (but only 1 tsp, because I didn’t have any coriander seeds, and I knew they were in there, LOL I dumped some on a cutting board and separated them out, along with the bay leaves which I didn’t have either)I think a bit of maybe crushed red pepper might have slipped in there as well, but it didn’t hurt !! I added a couple whole allspice along with the extra peppercorns on the top of the jar as well. I’ll tell ya’ these rivaled may favorite Ba’ Tampte pickles !! But better by a long shot !! Thanks Pamela !!
Pamela says
Hi Linda, I’m so happy to hear you enjoyed these pickles! I love the idea of adding some crushed red pepper, I’m going to try that in the next batch! Thanks again for stopping by!
Kate says
As a misplaced born and raised New Yorker living in Colorado I have been seriously missing my half sours. So excited to try these! I’m planning on getting them going tonight, but am worried about the salt! I bought a canister of coarse sea salt, are your measurements based off of a fine or coarse ground? Thanks!
Pamela says
Hi Kate, I use fine sea salt. Good luck and enjoy!
Sheri says
Can I add pickle crisp a couple fo days after I have made the pickles?
Thank you for the recipe. Just waiting to try them after sitting in the frig for a few days 🙂
Pamela says
If you don’t have the crisp the day you make them you can add a few days later. I’ve done that before if I run out of crisp. Enjoy!
Markas says
Most of the recipes I have seen for half sour or full sour pickles involve 4 days to 2 weeks of the pickles being kept in brine at room temperature before being refrigerated. I am wondering if you are getting much if any fermentation in 4 days at 38 degrees F? Do you see any bubbling or other evidence of the fermentation process? My understanding was that once you make a half sour after 4 days sitting at room temp, you can refrigerate them and stop them from becoming full sours. If you want full sours you just leave them out at room temp for 10 days to 2 weeks and then they can then keep at room temp even longer because of the acidification from the fermentation and the salt. Have you ever checked the pH after the 4 refrigerated days to see if any lactic acid has been created? I have not yet embarked on any pickle making adventures and am in the research process before my first attempt.
Pamela says
Hi Markas. I have not done any pH tests to the pickles so I can’t help you out there. After just a few days you can definitely see bubbling and fizz rise to the top with this recipe. Have fun!
Will says
This is essentially the recipe for Kosher Dills. You can leave them longer to make them stronger. I recommend lots of Garlic, a hot pepper (Jalapeno or Serrano is good) and the tops (ssed pods) from the dill.
Mary Beth says
I just made these this past week, and the taste came out wonderfully, except they were WAY too salty. I put the amount suggested!! Would reducing the amount of salt somehow alter the “pickling” process? I can’t even eat them as-is. The only other half sours I’ve had were at Ted’s Montana Grill, and they were not nearly this salty. I did slice the cucumbers before pickling because they were huge (got them from a friend). Could that have made the difference? Thanks!
Pamela says
Hi Mary. I would recommend lowering the amount of salt if these turned out too salty for you. I have found that with some people based on the amount of water they use, the size jar, etc, the salt can really vary in taste if the recipe isn’t followed exactly per water to salt. What size jar are you using and how much water? If you cut them up they will taste more salty due to them being touched directly to the salt water.
Mark says
When you say “seal up the jar” do you actually mean seal it via a canning method or just close the lid? I”m excited to try this.
Pamela says
Hey Mark. Just close the lid, no canning involved. Enjoy!
Mark says
Thanks! I got my jars last night and I’m making pickles tonight!
Michael says
Yummy! The pickles were a big hit on the 4th! I couldn’t find and fresh dill, so I substituted cilantro. I also added a couple of sliced serrano peppers and some bits of watermelon rind.
Again, I say “Yummy!”
Pamela says
Happy to hear these were a success Michael! I just made the first batch of the year myself. Happy it’s pickle season again! 😉
Ed says
I have found that it’s impossible to be sad while eating a pickle. They’re the perfect snack when you’re down in the dumps. I eat one every day. They keep the black dog away.
Michael says
I am going to make these pickles today with veggies from my wife’s garden. I cannot wait!
Pamela says
Enjoy Michael!
Chas says
Hi Pamela
I saw your recipe and got excited. Today I made my first 1/2 gallon in 2 one quart canning jars. This is my first attempt at canning. Will let you know how my 1/2 sour pickles turn out.
Thanx again
Pamela says
Good luck Chas! One of my favorite recipes.. can’t wait for cucumber season here!
Chas Lewis says
Thanks Pam. They were great. Starting my second batch today.
Pamela says
Happy to hear! Enjoy! 🙂
Marc says
Hello,
I have tried two batches of pickles so far using your recipe.
I have run into two issues and wanted your thoughts on them.
After my first batch I found I had to half the amount of Sea Salt or the pickles came out so salty you can’t eat them.
The second batch came out almost perfect except the seasonings did not penetrate the cucumbers very well and the batch ended up more Cuke than Pickle. I let this batch sit in the fridge for over two weeks. They were still crispy but the flavor just did not go all the way through.
Any ideas?
Thanks!
Pamela says
Hi Marc,
I would recommend lowering the amount of salt. I have found that with some people based on the amount of water they use, the size jar, etc, the salt can really vary in taste if the recipe isn’t followed exactly per water to salt. What size jar are you using and how much water?
Per the seasoning, go a little stronger on them, especially the bay leaves. I would say these pickles are more about the half sour, tartness, than the seasonings though.
Good luck.
Marisa says
Hi there,
Have you ever tried adding a little celery or celery seed to this recipe?
Do you think that would enhance it?
Thank you!
Pamela says
Sure, you can throw a few whole celery seeds into this. A little will go a long way! Enjoy.