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 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.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!
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.
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!
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! 🙂
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!
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!
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.
- 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
For a crunchy pickle add 1/4 teaspoon Ball Pickle Crisp Granules at the end.
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.
Kit says
Hi Pamela! I’m a hot mess in the kitchen, and frequently botch things as simple as hard-boiled eggs… but your recipe is quick, easy, and phenomenally DELICIOUS. Really, really good. Just made my second batch! Can’t thank you enough.
Pamela says
So happy to hear you’re enjoying these Kit! Keep on pickling! 🙂
Shaun says
I’m getting ready to try making a couple of batches including one batch using an alder smoked salt. One question in advance about the water: do you use filtered water to remove the chlorine, let it stand to dissipate, etc.
I’m already looking forward to the end of next week so I can crack open a jar!
Pamela says
I just use regular tap water.
Robin says
Can I substitute KOSHER SALT?????
Pamela says
Yes, I would use the same amount.
byeGeorge says
Ohh boy…I’m a pickle lover but only want the snap fresh product…how long should/can these be kept in the fridge before bacteria or other problems may arise…thx…byeGeorge,,,(~.-)
Thx for putting this together…
Pamela says
I’ve kept them for over a month and they’ve stayed crunchy and fresh. They don’t last that long in my house as I want to eat them all! 😉
Debby says
I became obsessed with pickles this year
.. chow chow, Korean Radishes, sweet and Spicy, curried veg, Kimchi, sauerkraut. .. all came out amazing and the larder is stuffed with my obsession. But half sours? Let’s just say after 6 batches of varying degrees of salty and mushy I was ready to give up. Then I saw this recipe and thought if a New Yorker can’t make a good half sour then I really am going to quit. Wow! Amazing. Right crunchy snap. Perfect proportions of salt and tang. I did them in a big batch in a gallon food prep bin weighed down with plates and packed them pretty solidly. After a few days they were ready so I transferred them to big half gallon jars and put then in the fridge. Can’t Stop eating them!
Pamela says
Hey Debby, I’m so glad you stopped by to let me know! Nothing makes me more happy than knowing someone else is enjoying some half sour pickles! We are harvesting some more cucumbers today from the garden so I’m sure to be making a few more batches myself! I definitely snack away on them all day… and they are the absolute best on sandwiches! Have a great weekend!
Fred in Houston says
Oh my God!!! This recipe is absolutely amazing!! My daughter and I made a batch and they are fantastic!!! Thanks for the great recipe – we’ll be making lots more of these! And to return the favor, email me if you’d like a copy of my contest-winning chili; glad to share.
Pamela says
Thanks Fred! I’m so happy to hear these pickles worked out for you. I’m about to make a few more batches today! My email is in the contact info above, feel free to send over that chili recipe!
Jamie says
Hi Fred, Can you post the chili recipe? Thanks😬
Jamie says
Hi Pamela, you say to add in additional coriander seeds, peppercorns and bay leaf on top. Ca you tell me amounts please? And how much dill?
Jamie says
Hi Fred, can you please send the winning chili recipe? Thanks!
wendy says
I have never made pickles before but have a ton of kirbys this year and want to try this recipe… do you need to buy mason jars and seal in boiling water? or do you just lid and put in the fridge? My mom made a batch of dill pickles from my kirbys but they are from the premade pickling spice and are super sour… im dying for a great half sour super cold cruncy pickle!!!
Pamela says
Hi Wendy, you can totally do this without canning. Just follow the steps and then put into your fridge directly. They will last a few weeks, if not slightly longer! Enjoy!