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.
Heather Anderson says
Have you ever tried leaving them out t o ferment rather than putting them in the refrigerator right away? Also, do you recommend cutting off a small end part first? Thanks! I have such fond memories of the Rascal House in Miami. I want to be able to replicate their pickles.
Pamela says
Hey Heather, the recipe is based on putting the pickles in the refrigerator so I’ve never left them out. If you do try, I’d love to hear how it goes! I just throw the cucumbers in whole, no cutting off a end. Hope you enjoy!
LBeth says
Hi, We are very excited to try this! We just finished making the pickles and put them in the fridge. I realized though that we used coarse sea salt instead of fine. Do you think that will affect the pickles? Should I add some salt? Thanks!
Pamela says
Hey LBeth, they should be fine! Hope you enjoy the pickles!
Calvin says
Two questions for you:
How do you dissolve the salt in the water?
Why Dill? Won’t that give them a dill taste?
Thanks!!
Pamela says
Hey Calvin, to dissolve the salt simply stir the water. Dill helps give them that authentic half sour flavor, but if you aren’t a dill fan you don’t have to add it. Enjoy!
Deepika says
Hi, I love your recipe. I have a question, instead of putting the jar right away in the refrigerator, can I leave it on kitchen counter so cucumbers can ferment for few days and then put it in refrigerator? Do u think it will make it soggy if I add the picking granules to keep it crunchy?
Pamela says
Hi Deepika, the recipe is based on putting the pickles in the refrigerator immediately so I’m not sure if it will make them soggy or not. If you do try, I’d love to know! Good luck!
Heather Anderson says
How did they turn out, leaving them on the counter?
Ch says
Can you reuse the brine when you finish the pickles?
Pamela says
I usually don’t for full effectiveness of the recipe, but you can reuse it if you want. Don’t reuse if the brine is cloudy though! I would also only reuse if you are making refrigerator pickles (like this recipe), I wouldn’t reuse for canning.
Shannon says
I made 3 batches of these pickles last week. The first batch I made just as prescribed and set the 1/2 gallon jar in the fridge for 4 days. It turned out pretty well. The cucumbers were still white and fleshy on the inside and very salty, but tasty. The second and third batch I combined in a gallon jar covered in wax paper that was secured with a rubber band. Instead of placing directly in the fridge, I set the jar out on the countertop in a warm kitchen (82 degrees during the day) for seven days. After the week of fermentation the cucumbers had a nice yellow/green hue and a satisfying sour bite to balance the saltiness! My husband has eaten nearly the whole jar. Thank you for the great recipe. The spices were just right. I will be making these every year, but definitely fermenting mine.
Joe says
If you want some sour/tart, but you don’t want vinegar or things that have that sort of smell, use some citric acid. It’s odorless and it will give your pickles a slight citric flavor–and be tart. And it’s cheap! Get it from amazon in huge quantities for a few bucks.
Good for colds, too!
Jeff says
Pam, I love half-sour pickles. The prices are very high in the supermarket and most are in a cloudy liquid which are a little bitter. Every blue-moon you might be able to find a jar with bright crisp looking pickles, but I can’t be playing around. So when I came upon this recipe, I said I have to at least give it a shot. And I did. I am having my first pickle right now while I type. I am very glad I tried this recipe. I followed it exactly and it yielded the best bunch of half-sours I have ever had. I used the pickle crisp. It makes the pickles have a nice fresh “snap”. Thank you for sharing this recipe. I will make more to give to my 86 year old Dad. He’s a charter member of Pickleholics Unanimous.
Christoper says
Thank you so much for this recipe! I first tried half sour pickles in Napa, instant love affair. Decided to finally make. I teach preschoolers a seed to plate program, and since we grew cucumbers, I decided we needed to make these. They loved assisting in the process, and can’t wait to taste them next week in class. Wish we could post photos here. Will report back with the tasting results. Thanks again.
Pamela says
Thanks for stopping by Christopher! I love the seed to plate program that you’re teaching, I bet the students are having a blast! Feel free to email me photos if you’d like to share, I’d love to see them!
Jacob Archer says
Greetings Pam, like you, I love my half sour pickles but felt the need to make my own after seeing the supermarket prices…lol. I have to tell you that I made 4 gallon jars of them and my friends are raving over them. I am happy that I found your recipe and I will continue to make more. I have one question, I grow various vegetables in my backyard in bklyn (crown heights) but last year wasn’t great for cukes. Did you have any problems growing them last year and if not, did you allow your kirbys to grow on a trellis or on the ground? I seem to have better crops of cukes when they are on the ground compared to being grown on netting. Maybe I might swap you some hot peppers I grow, the “ghost pepper” and the Moruga Scorpion, 2 of the hottest peppers in the world.
Pamela says
Hey Jacob. First, I’m glad to see someone else from Brooklyn here – welcome! We grew less cucumber plants last year compared to previous years, but we still got a pretty good yield from each plant. We grow them in containers and then we let them grow on the containers and on the ground (we like to let them roam). It sounds like you have quite a collection of veggies you’re growing in Crown Heights!
Jacob Archer says
You know Pam, being retired, I have a peach and pear tree in my backyard that I make wine with as well as strawberries. The soil here in Bklyn is quite good. I am getting ready for this years production, waiting for the nighttime temp to get over 40 degrees before I turn my soil over. I don’t seem to have much luck growing in containers and I have been growing many things for over 25 years. You have to let me know the secret to container growing, I am looking to use every bit of space in my backyard….lol. Thanks for your time and dialog.
Arthur Heroux says
Raised in Providence area worked in several Delis, what more can I say. Thirty years in Phoenix with only one authentic deli that is now a 150 miles away and I stumble onto a Half-Sour pickle recipe on line that has me smiling again. If I were only 40 years younger, keep bringing sunshine into other people’s lives.
Pamela says
Your comment made my day Arthur! I’m happy you visited and let me know. Holding up a pickle for you… cheers! 🙂
Jennifer says
If I want to use ball jars and make many to can and have for the winter, what is your recommendation?
Thanks!
Pamela says
Hey Jennifer, I don’t can mine, so I’d recommend reading the comments above as a few people have and their feedback might be helpful. You can also check out the Ball website for canning pickles help. Have fun!
Bill says
Two more questions and I should be done.
My first question relates to my earlier one. I see several accounts on making these pickles which suggests you cut the ends off to keep an enzyme out that will soften the pickles, or that you use Bay leaf for that purpose. You don’t mention this, I assume because you use the pickle crisp, correct?
Also, some accounts on making these say they should be kept at room temperature at the beginning and only refrigerated when they reach the level of souring that you want, as they will not get any more sour once they are refrigerated. But you refrigerate right away, correct?
I tried making these already and left them at room temperature (I also live in Brooklyn, and even with A/C, my apartment is pretty hot this time of year). They were pretty much full on sour after 2 or 3 days, and some of them were pretty soft, so I am thinking of doing this totally refrigerated this time.
Pamela says
Hey Bill,
The recipe calls for bay leaves but I don’t cut the ends off.
I refrigerate the entire time.
Stay cool in Brooklyn!
Bill says
Thanks for the quick responses!
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!