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.
J in NC says
These were SO easy and delicious too!
I sliced mine and they worked just fine, they were salty but that’s to be expected. I might try the next batch with less salt, or maybe whole is the way to go. I flipped my jar over in the fridge every 12 hours because the little suckers kept trying to float to the top.
If you’re looking for “east coast” fresh pickles these are the way to go!
Pamela says
Hey J, thanks so much for commenting! I’m happy you liked the pickles! Keep on enjoying them! 🙂
Keith says
Just tried my first batch of these. They are FANTASTIC!
Thank you for the recipe!
Pamela says
I’m so happy you like them Keith! Thanks for commenting!
megan mccarter says
I WORK ON A FARM AND MADE THESE LAST SUMMER. WE HAD A BUMPER CUCUMBER CROP. THEY CAME OUT AMAZING AND SOOOO EASY!!!. I THINK I GAVE THE RECIPE TO ABOUT 12 PEOPLE. THANKS. CANT WAIT FOR THIS YEARS CUCS.
Jane says
Can I use ground corriander seeds?
Pamela says
Yes, you can, but I’d use less than what is called for as it’s more powerful.
Tim Christianson says
I just tried your half sour pickle recipe after 5 days. They are absolutely great! Do you have homemade pancake recipe?
Pamela says
Hey Tim, thanks so much for commenting, I’m so happy you like the pickles! This is my favorite pancake recipe: https://brooklynfarmgirl.com/no-butter-homemade-pancakes/. I also love these apple pie pancakes: https://brooklynfarmgirl.com/apple-pancakes/. Enjoy!
Jamie says
Hi Pamela, you said to add additional coriander seeds, peppercorns and bay leaf at the end. Can you please give amounts? Also, how many dill sprigs? Thanks
Pamela says
Hey Jamie, I don’t measure the additional corriander and peppercorns but consider it just a small sprinkle – about 1/4-1/2 teaspoon.
Jamie says
Thanks Pamela. What about the dill? I’ve never used still before so I was just wondering how many sprigs do you think?
Pamela says
I usually use 2-3 sprigs.
Jamie says
Thanks😃
Billy says
Thanks so much for this recipe! I’ve been wanting to make my own pickles at home for ages. Definitely trying this one at home.
Pamela says
Enjoy the pickles Billy!
JOSE RIVERA says
OMG this recipe is great just as-is. Add the salt to the water, not to the pickles. I’ve experimented a bit and found that the flavor is amped if you pass a skewer through the cuke, end to end, add 1/2 tsp crushed red pepper to your mix and leave them in the fridge for about 4 weeks….give the jar a shake very other day. They emerge crunchy/spicy/amazing!
Pamela says
Hey Jose, thanks for the comment – I’m so happy to hear you love these half sour pickles! I love the addition of the crushed red pepper to the mix!
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!