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.
Lenny D says
arggghhhh…my pickles looked good, but they tasted awful. Bitter. I used Kirby’s from the local farm stand and used a crock I was given for Christmas. What went wrong??
Pamela says
Hey Lenny, sometimes the pickles can taste bitter if you’re using old spices and seasonings. I hope you give them another shot!
Elizabeth A Margolis says
These were very close to the ones I love but a bit too salty. I’ll use less salt next time.
Lela says
This is undoubtedly the best pickle I have ever tasted! Love the recipe. Is it possible to use a little less salt?
Pamela says
You could use 3 tablespoons of salt if you’d like. I’m glad you like the recipe Lela!
Lela Reeves says
Thank you so much. I will use 3 Tablespoons next time. Lela
Happy Holidays! 💖🌝
Lela Reeves says
My equivalent chart shows 3 Tablespoons is the same as 1/4 cup. How much less can I use?
Pamela says
Hey Lela, 1/4 cup is 4 tablespoons so you could use 2 or 3 tablespoons if you want to lessen the salt.
Lela Reeves says
Okay thanks, I’ll give 2 Tablespoons a try.
Ross says
I have been infatuated with these pickles since I was a child.
I just made a ton of them and they taste exactly how I was hoping they would. Thanks so much!
Pamela says
Hey Ross, I’m so happy you like these pickles and they taste just like you remember! Thanks for commenting!
Steph says
I’ve been using your recipe for about a year. Best puckles I’ve ever had. My family is wild about them too!
Brian says
Hi ,
I love the pickles but they’ve been in the fridge for about three months now and are fully sour . Are they still edible ?
Pamela says
Hey Brian, it’s hard for me to say if they’re good or not. 3 months should be fine if they were kept sealed and covered. If the brine is not cloudy, and there’s no weird smell, I’d say try crunching into one.
Brian says
They’re not particularly crunchy and they taste sour . Does that make them just regular sour pickles like from Katz’s ?
Joel says
I’ve been making these half sour pickles for several weeks so far and they have been amazing, everyone who tastes them loves them.
I tried leaving one batch in the refrigerator for 6 weeks to see if they would turn into fully sour pickles, but instead they tasted like half sour pickles that spoiled. For now I’m sticking with making half sour, but if anyone has a good recipe for full sour pickles, I’m open to suggestions.
Pamela says
Hey Joel, I’m happy to hear these pickles are still a favorite of yours and that you’ve been sharing them with others! 🙂
Paul Vitanza says
Your receipt for half sour pickles confuses me. Only 5 Kirby cucumbers per half gallon? Is this correct?
Pamela says
Because of my kirby sizes, that’s all I can fit into a half gallon. If you can stuff in more, go for it.
Yann says
Throughout your comments you are referring to the recipe as it is for 1/2 gallon of water, however, the list of ingredients is calling for 6 cups of water. (8cups = 1/2gal=2quarts) So, that’s May be why some people are getting salty picks than they would like! Just making my first batch per your recipe!
Joel says
You don’t use a full half gallon of water because you have to allow space for the pickles in the jar too.
Keri says
Can you slice the pickles first and then put them in the jar?
Pamela says
Hey Keri, I would keep the pickles whole for this recipe as it will prevent them from becoming mushy quicker. Hope this helps!
Brian says
Half-sour pickles are traditionally made without vinegar and are fermented at room temperature for a few days and then refrigerated. The absence of vinegar is no surprise. But how are these “half-sour” if they are not fermented?
Mike says
I am going to make these pickles. I have a half gallon, wide mouth Ball Mason Jar that I make sauerkraut in.
Pamela says
Enjoy the pickles Mike!
Ray and Kathy says
Hi Pam, This year we invested in patio planters instead of the garden patch on the side of our garage. I can’t believe the yield. We’re over run with cucumbers and tomatoes.
I read and reread your recipe and can’t believe it doesn’t require scalding the cucumbers and spices with boiled water and salt. Literally every recipe I have tried requires boiling the water which eventually results in a mushy pickle; the kind you can find in the mustard and ketchup isle of your grocery store.
Thank You Pam. I can hardly wait to try your recipe.
Debbie says
Do you use coarse sea salt or fine sea salt? What would the equivalent measure be for fine kosher salt?
How long can a sealed jar stay fresh in the fridge before getting too strong a flavor or even spoil?
Pamela says
I use fine sea salt. I prefer to eat them within a few weeks but I’ve kept them for over a month and they’ve stayed crunchy and fresh. Enjoy the pickles!
Chuck Nyren says
Pamela,
I have been making my own Half Sours for years, always checking recipes before I start. This looks like it will be the best. growing my own cakes and will have enough in a day or two. How do you keep them, should you wish to make an extra batch or two? Always have to be refrigerated?
Thanks,
Chuck
Pamela says
Hey Chuck, definitely keep them in the refrigerator. My bottom shelf is usually filled with jars of these pickles! Hah. Enjoy!
Susie says
What a Neat recipe. Loved the way you explained it……sounds easy enough for me! Thank you
Laura Archer says
OMG! Made these on a Sunday night & brought to a girls’ weekend at the beach the following Friday – they were such a HIT! The easiest and tastiest half sour pickles since the barrel pickle days! I highly recommend this recipe! You will NEVER go back to store bought pickles again!
Pamela says
Hey Laura, thank you so much for commenting! I’m so happy all the girls liked them! Hope you keep on enjoying these pickles!
Joel says
Can these be kept longer to become full sour pickles or is that a different recipe? Is it necessary to use a glass bell jar or I can I use the plastic container that you get from takeout delis?
Pamela says
Hey Joel, you can use a different container if you’d like. Some readers in above comments have said if they keep them in the refrigerator longer they will turn into full sours. I hope you give this recipe a shot!
Mark says
I’ve been searching for a recipe like this :). You prefer the sea salt over pickling salt? Any specific brand? When dissolving, I’m assuming you boil the water and wait for it to totally cool before you add? Can’t wait to make these babies!!! THANK YOU!
Pamela says
Hey Mark, no I don’t boil the water. The salt will dissolve in the water with a little stirring. I prefer regular sea salt, whatever brand I have on hand! Enjoy the pickles!
Joel says
Can these be kept longer to become full sour pickles or is that a different recipe?
Greg says
Perfect pickles! And I love my pickle slicer too!
Pamela says
Thanks Greg, I’m so happy you liked these pickles!
Greg Demetrious says
Pamela, Thank you for sharing this recipe. I’m from NYC but have not been home since 9/11. I just can’t bring myself to do it. My favorite restaurant was always Carnegie Deli and they would always place a bowl of pickles on the table. The bright green half sours were the best and these transport me back in time and taste and now that Carnegie Deli is gone I very saddened but happy to find your recipe. So thanks again for sharing and making this NYC native happy!!! Take care and good cooking.
Joel says
Is it necessary to use a glass bell jar or I can I use the plastic container that you get from takeout delis?
Chris Mezzolesta says
This may have already been mentioned in comments, but what you’ve done here is basically made pickles the good old fashioned way, which is by fermenting them in a salt brine solution. I always wondered why the refrigerator pickles my grandfather made, tasty tho they were, never had ‘that’ flavor or crunch. It was because he was pickling them in hot vinegar, essentially cooking the cukes & removing any real crispness. Then I remembered the jar pickles we’d get on Lawn Guyland from places like Schorr’s in Farmingdale, or any deli, with that salty kerrunch and fizzy soda-like interior…these were fermented (or barrel) pickles. Now that I’m all growed up & have a kimchi fermenter from the Asian market, I also use this for the newly -growing Kirbys taking over my garden like Triffids. Your recipe for half-sours looks great, I plan to try it soon as a few more cukes mature, tho I will make up the salt brine & spices & keep em submerged in it in the plastic tub fermenter on the counter at room temp, along with a grape leaf for tannin crispness…will see how it goes…thanks for the recipe!
phronsie ericson says
Many trips to NYC since I was 5 years old. Always eating HALF SOURS. The addiction continues! If all of y’all think you are out of Half Sour range try living in SE Alabama. I recently got so desperate I call Zabars in The City and ordered 4 jars of Half Sours. They were to de delivered overnight. Finally showed up 5 days later. Still delicious. Consumed in no time, but, they charged me $72 to ship. Won’t be doing that again anytime soon. I am soooo excited to try this recipe. Will follow to the letter. Thanks so much!!!
Michael Cerreto says
It was like the four days before Christmas, waiting to taste these pickles, but it ended up being like Santa brought just what I asked for!!! So good, re-created that authentic taste that I was looking for but could not find in any commercial product, even the Kosher brands in the refrigerated section of the deli.
Thanks, will be making these from now on. Better star the next batch right now.
Barry Crotty says
whoops, fat-fingered my email address. sending correct one now.
Barry Crotty says
Am an East Coast guy who was introduced to Ba-Tampte half-sour pickles in Bradenton Florida a few years ago. What a great, fresh cucumber/pickle taste! Moved to Oregon and can’t find half-sours, csn’t find Muffalata, can’t find Yuengling beer, etc!! So, today, April 7th 2018, I Googled half-sour and found you. I am going to go out this week and buy everything I need to try your recipe! Thanks!
Pamela says
Hey Barry, hope you enjoy the pickles and they bring a little East Coast flavor back to your life!
Dave says
So if you were aiming for a store bought pickle which do you think this best imitates: Klaussen, Bataumpte, Aldi’s or my favorite Nathan’s ? Don’t really like those barrel pickles too soft.
Thanks
Pamela says
Hey Dave, some readers above have said they rival their favorite Ba-Tampte Pickles! These are SO MUCH BETTER than a Claussen! Hope you give them a shot!
Ben says
Once pickled, how do you store these? In the pickling solution or in a different container?
Pamela says
Hey Ben, just store them in the same jar you made them in – no need to transfer anything. Enjoy the pickles!
Brie says
Hi there! these look yummy! I was wondering if you can add other veggies to the mix to pickle? Im looking for guidance on green beans in particular. would you have to cook them at all first? Thanks!
Becky says
Brie, you can pickle any vegetable you want. Right now, I have carrots and cabbage stewing together on the counter for sauerkraut. Don’t cook anything, just rinse them with spring water or filtered tap water. The chlorine in most tap water will kill off too many of the beneficial bacteria you want, so avoid straight-up tap.
Taste your veggies throughout the process so you can keep an eye out for the flavor you’re going for. I’ve never pickled a green bean so I don’t know how long it’ll take, but it shouldn’t be more than a week I guess.