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.
Skip Ferderber says
I made your pickles using an English cucumber in a quart Ball jar and cut your recipe in half to accommodate the smaller size. After four days I opened the jar anticipating wonders. Alas. They were more cucumber-y than pickle-y. I sighed, put the jar back in the fridge and forgot about them for another four days. Then, still curious, I opened the jar. The miracle had happened! Wonderful! My advice: add a line in your instructions about letting your pickles brew for four OR MORE days. The longer they brew, etc. Thanks so much for this recipe!
Cary Bradley says
Our very favorite! Thank you!!!
Pamela says
I’m so happy to hear you like these pickles Cary! Thanks for commenting! 🙂
Audrey says
This is the BEST basic half sour pickle recipe ever!! Thank you! I have played around with the spices a bit, but this guide and recipe is definitely the way to go. <3
Pamela says
Hey Audrey, I’m so happy to hear you’re liking these pickles! Thanks for commenting! 🙂
Charles says
This is exactly how my grandmother made her pickles in the 50’s, only she sat hers on the concrete ledge around their cistern where they remained for 6 weeks, getting rotated a quarter turn every other day. She made mostly quarts (but also a few pints), and I could easily polish off a full quart of these unbelievably good pickles in one sitting. YUM!!
Susan Bishop Copeland says
Wow, great crunch Great spice.
Can I use the same pickling method if I slice the Kirby’s into Deli slices?
Pamela says
Hey Susan, glad to hear you like the pickle recipe! You can slice the pickles, but they do taste saltier since the flesh sits in the brine. If you’re only going to keep them in the fridge for a few days or a week, they’ll be fine. Hope this helps!
Robbie says
Hi Pamela…these are amazing. Tastes delicious and nice and crunchy.
Only one problem. The brine is so cloudy. Doesn’t look like the fermented pickles I see in pictures. Followed your recipe. Help.
Pamela says
Hey Robbie, was the brine cloudy as soon as you made them, or are you talking after days/weeks?
cathy johnston says
First had these at a restaurant in Aurora Colorado. Almost ate the entire bowl. Am planning to make for home but have a question. Is the water/salt liquid cold or hot? Can not wait for these to be done so I can share with friends, family, etc. Thanks so much for your research that created this recipe!!
Pamela says
Hey Cathy, happy to hear you’re going to be making these half sour pickles soon! I use cold tap water. Hope this helps!
Elizabeth Smith says
I know this post is a few years old but would appreciate if you made the recipe with a white background for printing.
Pamela says
Hey Elizabeth, when you print it there should be a option in your printer settings to only print black & white. Hope this helps!
Mattski says
Was poking around looking for a half-sour recipe, since I haven’t made them in a long time, found this delightful recipe and blog. As a former NYorker myself, when I think about what I miss my mind immediately goes to Katz’s and the big pickle barrels you used to find outside the little groceries in the neighboring streets, especially around Roosevelt Park (wonder if they are still there?) Appreciate it!
Karen says
I love these pickles! Second summer making them. Question: how many times can you reuse the salt water and spices for a new batch of pickles? Thanks! Karen
Pamela says
Hey Karen, I only recommend reusing the brine once. Hope this helps! 🙂
Laura says
Can I reuse the liquid?
Pamela says
You can reuse once for another batch of pickles! After that it becomes more cloudy and the seasonings and taste begin to fall off. Hope this helps!
Eric says
Have not seen any recent posts on here but this half sour pickle recipe is spot on. Only thing i did different is used ground coriander, mustard, and black pepper. Added some whole at the end. These are awesome!!! Thanks…
Pamela says
Hey Eric, glad to hear you’re enjoying these pickles! Thanks for commenting! 🙂
Roger Moretz says
Found this recipe too late last year, but just made a batch last Tuesday. The biggest obstacle was finding the 2qt jars–nothing local (not even when promised…) so got them on Amazon. Tried one yesterday–not quite ready. But TODAY! Boy was it good! Just like I remember getting in Back Bay Boston over 40 years ago! These are marvelous. Looking forward to making another batch in a week or so.
Pamela says
Hey Roger, I’m so happy to hear these taste just like the ones you had over 40 years ago! Keep on enjoying! Thanks for commenting! 🙂
Ari says
I just discovered your recipe. Delicious! How many times do you think I can re-use the brine?
Pamela says
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!
Diane Johnson says
Had half sours at a steak house when out of town… and fell in love. Knew there was an easier way than traveling 700 miles. Found your recipe and it is easy and delicious! Even my 16 yo loves them. We have a bottle in the fridge all the time now.
Pamela says
Hey Diane, happy to hear I helped with your pickle love! Thanks for commenting – keep on enjoying! 🙂
Donna says
I just found this page…thank you…thank you …thank you…this is THE BEST PICKLE RECIPE EVER!!!!
Pamela says
Your comment made me happy Donna! Enjoy the pickles! 🙂
Joan says
Hallelujah! My childhood pickle flavor of Ba-Tampte can be made at home! Thank you! This recipe is the ticket. I tried the crunch additive in one batch and no one in my family liked the flavor result. It was different.
Think this recipe would be good for garlic scapes?
Pamela says
Hey Joan, you can def add some garlic scapes to a jar. For a more rich flavor, try roasting the scapes prior. Enjoy!
Joan says
Interesting! Thanks, Pamela. I meant pickling scapes themselves vs adding to the pickle jar, although that’s an idea. I’ll just do it and see what happens. I want to avoid vinegar this time around.
Rich says
Hi Pamala, Excellent recipe! I have made about 10 batches so far. Hardest part is finding good pickling pickles in the winter. Summer game on. Bought 64 oz canning jars. they hold 2 lbs of pickles from Amazon. Makes it easy to judge how many you need if you are buying pickles.
Ball 64 ounce Jar, Wide Mouth, Set of 2
Sold by: Court House Supplies
$11.95
Pamela says
Hey Rich, thank you for commenting! Happy to hear you like these pickles!
Deb says
Just made a jar from farm stand picklers. Trying grape leaves on bottom of jar; theory says “holds the crunch!”
Best recipe ever…
Pamela says
Thanks so much Deb! I’m so happy you like this recipe! 🙂
Kurt Heinz says
They taste exactly like Rhein’s Deli half-sour pickles. Rhein’s is just outside of Hartford, CT. My wife used to demand that I stop at Rhein’s and pick up a bucket of their half-sours when I traveled to New England from PA. Until now, they were the best pickles I ever had. No more. We will never buy store bought again. What a surprise! Thanks for posting this recipe.
Pamela says
Hey Kurt, thanks for commenting! Glad you guys got your pickle fix at home now! 🙂 Enjoy!
Becca says
Can you slice the pickles into chips before throwing them all together in the jar?
Pamela says
Hey Becca, I don’t usually suggest slicing them in the jar as I think they get too salty being fully exposed to the brine. What I usually do is make them whole, but then slice them as needed (for examples, I’ll slice a pickle for burgers before serving). If you’re looking for a dill pickle recipe, here’s my favorite: https://brooklynfarmgirl.com/no-boil-no-vinegar-24-hour-easy-dill-hamburger-pickles/ Hope this helps!
Denise Freitas says
Hi, made a similar recipe but directions said to put them directly in refrigerator to ferment for 10 days. It’s been 12 days & they haven’t fermented, nor are they salty as we’d like them to be (we like a 3/4 sour ☺). Crunch is great because of pickle crisp I used. Would you suggest adding a little more salt & just let them continue to sit in refrigerator? Made 1 1/2 gallons (3 2-at jars).
Thanks
Jacqueline says
Do you have you to use the ball park pickles for this recipe to ensure a crunchy pickle? I have been searching recipes for the best half sour pickle. also do you know what’s the difference between curing it on the counter lightly covered versus in the fridge covered?
Pamela says
Hey Jacqueline, I’ve made the pickles with and without Ball Pickle Crisp. Both of them came out great, but I recommend the Ball Pickle Crisp for keeping the pickles crunchy. For this specific recipe, please follow the directions for keeping them in the fridge. Enjoy the pickles, I think you’ll like them!
Barbara says
I grew up in NYC in a Jewish family, so to me “half sour” is the only real pickle. My father would send me to the store for them.
I live in New England now and I am definitely going to try to make these, but I have one question: When you say “For a crunchy pickle add 1/4 teaspoon Ball Pickle Crisp Granules at the end” … at the end of which step? I am assuming around step six when you’re adding the dill. Thanks!
Pamela says
Hey Barbara, that’s right! Add them when you add the dill and additional coriander seeds, peppercorns and bay leaf. Hope you like them, they’re my family’s favorite! Even my 2 year old daughter can’t get enough! 🙂
Dr. Tom says
Hi Pamela,
OMG! Your half-sour pickles are awesome! I spend the summers in a small town in Mississippi and love to purchase the fresh produce from the neighboring farms. Actually, there is an Amish community nearby that I frequently visit. To try your recipe, I purchased 3 lbs of pickles that were just picked off the vine that morning! Talk about fresh! I was munching on them on my way home! I also bought fresh garlic and dill weed as well. When I’m back in Florida, I love going to the Kosher delis which was where I was first introduced to half-sour pickles! I tried your e-z recipe and couldn’t wait the 4-days…I started knoshing on them the next day! The crunch and salty/garlicky/dill flavor brought me back to years gone by at Wolfie’s on South Beach! I’ll also look to see if you have a recipe on half-sour green tomatoes and okra! Thank you for sharing your recipes!
Pamela says
Hey Dr. Tom – thanks so much for the comment, it made my day reading about your pickling adventure! I love a good fresh cucumber that you can snack on! Stay tuned for my green tomatoes recipe – that’s coming soon!
Dr. Tom says
Hi Pamela,
I wanted to let you know that I tried the same half-sour pickle recipe with fresh okra and green tomatoes. OMG! They were excellent! Several of the family members don’t like okra and complain they’re turned off by the “slimy” texture. With your half-sour recipe, the okra came out crispy and crunchy. No slime whatsoever! Everyone loves okra now! I need to hide a jar in the fridge for myself because they disappear quickly! The green tomatoes weren’t as popular, but I still enjoy them myself! Today, we’re going back to the Amish farms to buy some fresh picked tomatoes. I’m going to try your salsa recipe. Thanks Pamela! Hope you’re enjoying your summer!
Dr. Tom
Pamela says
Thank you so much for this comment Tom! Looks like I’ll need to get that okra recipe up on the blog before Summer’s end! I hope you like the salsa – it’s our absolute favorite! I take it to every friends gathering during the Summer and the bowl is always licked clean! 😛