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Half-Sour Pickle Recipe
Half-Sour Pickle Recipe
Half-Sour Pickle Recipe
Half-Sour Pickle Recipe
  • 1/4cup Kosher Salt
  • 1tsp Coriander Seeds
  • 1tsp Mustard Seeds
  • 1tsp Peppercorns
  • 1 Bay Leaf
  • 1 Fresh Dill Head
  • 2cloves GarlicUse 2 small garlic cloves or 1 big garlic clove – don’t use too much garlic.
  • 4cups Water
  • 10-15 Kirby Cucumbers
  1. Split the salt, coriander seeds, mustard seeds, peppercorns, bay leaf, and fill head between two pint size mason jars. Or if you’re using one big jar, throw all of those ingredients in one jar. Give the jar(s) a shake to mix the ingredients together.
  2. Remove the skin from the garlic, chop the cloves, and add the garlic to the jar(s).
  3. Cut the cucumbers the way you want – spears or chips – or leave them whole, and then add to the jar(s).
  4. Top each jar with cold water. Seal jar(s) with lid(s) and give them a shake to mix up the ingredients.
  5. Set jar(s) in refrigerator and let sit for at least a week to give them their full flavor. Every few days give the jar(s) a good shake and return to the refrigerator.
Recipe Notes

This half-sour pickle recipe will be good after a week and will last up to a month.

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