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Half Sour Pickles

Half sour pickles are a big delicatessen treat, but they’re easy to make at home–and cheaper than the store!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizers, vegetarian dishes
Cuisine: American
Keyword: pickles
Servings: 2 quarts
Calories: 76kcal


  • 2 lbs pickling cucumbers aka kirbys
  • 4 cups water
  • 1/4 cup kosher or canning salt
  • 6 cloves garlic crushed (not necessary to peel)
  • 1 tbsp pickling spice
  • 2-4 sprigs fresh dill


  • Wash cucumbers well and slice off the stem and blossom ends.
  • Wash 2 wide-mouth quart mason jars in hot soapy water; rinse.
  • Place 3 cloves garlic, 1-2 sprigs of dill and 1/2 tbs pickling spice into each mason jar.
  • Pack cucumbers into prepared jars--pack them as tightly as you can.
  • If cucumbers are thick, you may have to slice them in half lengthwise or even quarters (like spears).
  • Mix the water and salt in a large non-reactive (i.e. ceramic, stainless steel) bowl and stir until salt is dissolved.
  • Pour enough salt water into each jar to cover cucumbers.
  • Seal and refrigerate. It will take about a week until they are done on average, but check them in about 5 days.
  • Makes 2 quarts.


Serving: 1person | Calories: 76kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 14185mg | Potassium: 684mg | Fiber: 4g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 19mg | Calcium: 123mg | Iron: 1mg