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Half Sour Pickle Recipe – Crunchy Homemade Deli Pickles
Chef Sarah Hasan

Half Sour Pickles Recipe (Classic Jewish Deli Style)

This Half Sour Pickles Recipe creates crunchy, probiotic-rich fermented cucumbers using a simple salt brine, fresh dill, garlic, and spices. These traditional Jewish deli pickles develop a mild sour taste after a short fermentation, making them a healthy snack, condiment, or side dish.
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Prep Time 10 minutes
Fermentation Time 1 day
Total Time 1 day 10 minutes
Servings: 6 people
Course: Condiment, Side Dish, Snack
Cuisine: American, Jewish Deli
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pickling cucumbers Kirby cucumbers preferred
  • 2 cups filtered water
  • 1 tablespoon kosher salt
  • 3 garlic cloves lightly crushed
  • 2 –3 fresh dill sprigs
  • 1 teaspoon pickling spices
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seeds optional
  • 1 bay leaf optional

Equipment

  • Glass mason jars (1–2 quart jars)
  • Large Mixing Bowl
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Knife
  • Cutting board
  • Fermentation weight or small clean glass
  • Kitchen towel or loose jar lid

Method
 

  1. Wash the cucumbers thoroughly with cold water and trim a tiny slice off the blossom end to keep the pickles crunchy.
  2. Place the cucumbers vertically inside clean mason jars. Add dill sprigs, crushed garlic cloves, pickling spices, peppercorns, and mustard seeds around the cucumbers.
  3. In a bowl, dissolve the kosher salt completely in the filtered water to create the brine.
  4. Pour the salt brine over the cucumbers until they are fully submerged. Leave about 1 inch of space at the top of the jar.
  5. Place a fermentation weight or small glass on top of the cucumbers so they stay below the brine.
  6. Cover the jar loosely with a lid or kitchen towel and let the pickles ferment at room temperature for 24–48 hours.
  7. Taste the pickles after one day. When they reach the mild sour flavor typical of half sour pickles, transfer the jar to the refrigerator.
  8. Refrigeration slows the fermentation and keeps the pickles crisp and fresh for up to 2 weeks.

Notes

Always use fresh cucumbers for the best crunchy texture in homemade pickles. Older cucumbers soften quickly during fermentation.
Filtered water works best because chlorine in tap water can interfere with natural fermentation.
If you want a stronger sour flavor, allow the pickles to ferment for up to 3 days before refrigerating.
Foamy bubbles or cloudy brine are normal signs of natural fermentation when making fermented cucumbers.

Nutrition

Calories: 15  
Carbohydrates: 3g  
Fiber: 1g  
Protein: 1g  
Fat: 0g  
Sodium: 350mg  
Vitamin K: 10% Daily Value

Keywords

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