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Half Sour Pickles

A crunchy, tangy pickle recipe that captures the essence of homemade pickles.
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Prep Time 15 minutes
Total Time 7 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups small cucumbers washed
  • 2 cups water
  • 1 tablespoon kosher salt
  • 4 cloves garlic peeled
  • 1 tablespoon dill seeds or 1 bunch of fresh dill
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes optional

Equipment

  • Large glass jar or fermentation crock
  • Measuring cups
  • Measuring spoons
  • Clean cloth or cheesecloth
  • Weight or clean stone (optional)

Method
 

  1. In a bowl, combine water and kosher salt. Stir until the salt dissolves completely.
  2. In a large glass jar, layer the cucumbers, garlic, dill, and spices, packing them tightly.
  3. Pour the brine over the packed cucumbers until they are completely submerged.
  4. Place a clean weight or stone on top of the cucumbers if desired.
  5. Cover the jar with a clean cloth or cheesecloth and secure it with a rubber band.
  6. Leave the jar at room temperature for 3 to 7 days, checking daily.
  7. Once the pickles reach your preferred flavor, transfer the jar to the refrigerator.
  8. After a day in the fridge, the pickles are ready to enjoy.

Notes

These pickles pair wonderfully with sandwiches, burgers, or as a refreshing snack.