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Half Sour Pickles Recipe

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★★★★★

5 from 140 reviews

This Half Sour Pickles recipe offers a simple and traditional method to create crunchy, tangy pickles with a mild sourness through natural fermentation. Using fresh dill, garlic, black peppercorns, and a saltwater brine, these pickles develop their characteristic flavor after fermenting at room temperature for several days. Perfect for pickle lovers, this recipe yields crisp, refreshing pickles that can be enjoyed immediately or after chilling for enhanced taste.

Ingredients

Scale

Pickles and Herbs

  • 2 lbs Pickling cucumbers (to fill 2 quart jars)
  • 8 sprigs fresh dill
  • 2 dill flowers (optional)
  • 8 cloves garlic (sliced)
  • 10 whole black peppercorns (optional)

Brine

  • 1000 g water (4 cups)
  • 38 g coarse kosher salt or sea salt (~ 2 tablespoons)

Instructions

  1. Prepare Supplies + Ingredients: Wash your fermentation vessels thoroughly with hot soapy water and rinse well. It isn’t necessary to sterilize them, but they should be clean and dry before use.
  2. Clean the Cucumbers and Herbs: Scrub and rinse 2 lbs of pickling cucumbers under cold water, avoiding soap or hot water. Slice off the blossom end of each cucumber. Peel and thinly slice 8 fresh garlic cloves. Rinse 2 dill flowers and 8 dill sprigs under cool running water and dry them using a salad spinner or kitchen towel.
  3. Layer Ingredients in Jars: Place one dill flower and four dill sprigs into the bottom of each quart-sized jar, along with four sliced garlic cloves and five black peppercorns per jar. The jars used should be regular mouth quart jars to help keep ingredients submerged.
  4. Pack Cucumbers Tightly: Fill each jar tightly with the cleaned cucumbers, packing them closely but without crushing.
  5. Prepare the Brine: In a separate container, combine 1000 g (4 cups) of water with 38 g (~2 tablespoons) of coarse kosher or sea salt. Stir well until all the salt is completely dissolved.
  6. Pour Brine Over Ingredients: Pour the prepared salt brine into the jars, making sure all cucumbers and herbs are fully submerged under the liquid.
  7. Weigh Down and Seal: Use a weight or small clean object to keep everything submerged beneath the brine, then seal the jars tightly with lids to prevent contamination.
  8. Ferment at Room Temperature: Keep the jars in a cool location out of direct sunlight but where you can check them daily. If using standard lids, open the jars once daily to release built-up carbon dioxide (burp the jars). If using self-venting fermentation lids, burping is not necessary.
  9. Monitor Fermentation Signs: Within a day you will notice small bubbles rising, the jar may hiss slightly when opened, the brine will turn cloudy, and cucumbers will change from bright green to duller shades. Some brine leakage over the jar sides is normal.
  10. Ferment for 3-4 Days: Continue fermenting at room temperature for approximately 3 to 4 days, tasting your pickles starting from day 3. The fermentation time depends on ambient temperature, cucumber freshness, and desired sourness.
  11. Chill and Store: Once the pickles reach your preferred mild tang and crunchiness, refrigerate the jars. The flavors will meld and improve if left for about a week before consuming, though they are edible immediately after fermentation.

Notes

  • Use only non-iodized salt such as kosher or sea salt to avoid cloudiness or off-flavors.
  • Ensure cucumbers and herbs remain submerged under the brine to prevent mold.
  • Burp regular lids daily to release gas buildup, reducing the risk of jar explosions.
  • Fermentation time can vary; warmer temperatures speed up fermentation.
  • This recipe yields mildly sour pickles; extend fermentation for stronger sourness.
  • Pickling cucumbers are preferred for crispness; avoid large slicing cucumbers.

Keywords: half sour pickles, fermented pickles, dill pickles, homemade pickles, fermented cucumbers, natural fermentation

Find it online: https://tastybella.com/half-sour-pickles-recipe/