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!
Keyword half sour pickles
Prep Time 5minutes
Total Time 5minutes
5kirby cucumbersor however many you can fit into your jar
few pieces of fresh dill
additional whole coriander seeds and peppercorns to add on top
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.
This recipe is for a half gallon jar. Please make sure you are using this size as it's important for the salt to water ratio. For a crunchy pickle add 1/4 teaspoon Ball Pickle Crisp Granules at the end.