Half Sour Pickle Recipe
Ingredients
- 1 pound small cucumbers (pickling cucumbers)
- 4 cups water
- 1/4 cup kosher salt
- 4 cloves garlic, smashed
- 2 tablespoons dill seeds
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon red pepper flakes
- 4 sprigs fresh dill
- 2 bay leaves
Instructions
- Wash cucumbers thoroughly and trim off the blossom ends
- In a large bowl, dissolve kosher salt in water to create brine
- In a clean quart jar, layer garlic, dill seeds, black peppercorns, coriander seeds, and red pepper flakes
- Pack cucumbers tightly into the jar
- Add fresh dill sprigs and bay leaves on top
- Pour brine over cucumbers, ensuring they're completely submerged
- Cover jar with a clean cloth or coffee filter and secure with a rubber band
- Let sit at room temperature for 3-5 days, checking daily
- Taste pickles after 3 days to determine desired sourness
- Once desired flavor is reached, refrigerate for up to 2 months
Special Notes
Half sour pickles are a New York deli classic that are less sour than fully fermented pickles. The key is to stop the fermentation process at the right time to achieve the perfect balance of crunch and tang. These pickles are perfect for sandwiches, burgers, or as a snack. The fermentation time can vary based on temperature and personal preference, so taste test regularly to achieve your ideal flavor.