This easy recipe teaches how to make your own delicious Half Sour Refrigerator Pickles, perfect for sandwiches, salads, and appetizers.
When I was a kid, whenever we went to the movies, we’d go to a diner next to the theater for dinner. Instead of putting a bowl of bread on the table, they would come with the most delicious, crunchy pickles, and I would fight my brother and sister for the last pickle in the bowl. This recipe is based on those beloved childhood pickles!
These Half Sour Refrigerator Pickles are great on top of burgers, eaten as a snack, or they’re delicious when added to potato salad, tuna salad, and homemade egg salad.
Why This Recipe Works
- Mustard seeds, coriander seeds, and peppercorns add complexity and depth of flavor.
- Fresh dill gives these pickles a refreshing zing.
- Garlic cloves add a pungent yet mellow taste.
Making pickles is a fun and easy way to preserve the bounty of your garden or local farmer’s market. Also, homemade pickles are tastier than anything you can buy in a store. Once you know how to make them, you can customize the recipe to your taste.
The Best Cucumbers for Pickles
For the best pickles, look for small to medium-sized cucumbers that are firm and have few or no blemishes. Avoid cucumbers that are overgrown or have started to soften and yellow. Pickling cucumbers are often sold in farmer’s markets and specialty stores. If you can’t find pickling cucumbers, regular thin-skinned cucumbers such as English or Kirby cucumbers will work just as well.
Ingredient Notes
Cucumbers: Look for small to medium-sized cucumbers with thin skins.
Salt: For this recipe, you can use kosher, sea salt, or pickling salt, which is a fine-grained salt that doesn’t contain any additives. You can find it at most grocery stores or online.
Water: If you live in a place with very hard water, you’ll need to use distilled or filtered water for this recipe because the chlorine and minerals in tap water can interfere with the pickling process.
Corriander Seeds: Whole coriander seeds are best. Check the date for freshness to ensure the best possible flavor.
Peppercorns: I use a mixture of different peppercorns, but you can use just one type if you prefer.
Dill: I like to use fresh dill, but you can also use dried if it’s all you can get.
Mustard seeds: Use whole mustard seeds. Be sure to check the use-by date for the best possible flavor.
Pickle Crisp Granules: This is an optional ingredient, but it helps the pickles maintain their crunch. You can find it at most grocery stores or online.
Garlic: Use 4 to 6 garlic cloves. No need to peel them, just crush them slightly and throw them in whole.
For Crunchy Pickles
Pickling cucumbers are naturally high in water, and as cucumbers lose moisture during the pickling process, they become crisper. Add Pickle Crisp granules (paid link) to the pickling mixture for extra crunch.
Step By Step Instructions
Wash your cucumbers with cold water.
Dissolve your salt and Pickle Crisp Granulesin in the water and set aside.
Crush half the coriander, mustard, and peppercorns using a mortar and pestle. You don’t have to grind them down; just crush them so they release flavor into the brine.
If you don’t have a mortar & pestle, just add them to a plastic bag and crush them with a rolling pin.
Add the cucumbers to a half-gallon jar. If you have trouble fitting them, you can slice or quarter some of the cucumbers to fit them better.
Add the garlic, ground spices, dill, and bay leaves, then pour the salt water mixture.
Add enough water until the cucumbers are completely covered in water. If you have water left after filling the jar, you can disregard it.
Add the remaining mustard & coriander seeds and peppercorns to the jar.
Seal the jar and put it in the refrigerator for at least 4 days before serving.
Storage Instructions ?
Homemade pickles will last for several weeks when stored in the refrigerator. For the best flavor, consume them within a month.
Erren’s Top Tips & Variations
- Use a half-gallon jar for the proper salt-to-water ratio.
- For the best pickles, look for small to medium-sized thin-skinned cucumbers that are firm and have few or no blemishes.
- If you don’t have a mortar & pestle, you can add the seeds and peppercorns to a plastic bag and crush them with a rolling pin.
- Add Pickle Crisp granules (paid link) to the pickling mixture for extra crunch.
Did you make this?
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Let’s Make Half Sour Refrigerator Pickles
Ingredients
- 6 small cucumbers or however many you can fit into your jar
- ¼ cup kosher salt
- ½ teaspoon Pickle Crisp Granules optional
- 6 cups water
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 3 sprigs fresh dill
- 2 bay leaves
- 4 to 6 cloves garlic whole, slightly crushed
Instructions
- Wash your cucumbers.
- Dissolve your salt and Pickle Crisp Granulesin in the water and set aside.
- Crush half the coriander seeds, mustard seeds, and peppercorns using a mortar and pestle, or add them to a plastic bag and crush them with a rolling pin.
- Add the cucumbers to a half-gallon jar.
- Add the garlic, crushed spices, dill, and bay leaves, then pour the salt water mixture on top until the cucumbers are completely covered in water. If you have water left after filling the jar, you can disregard it.
- Add the remaining mustard & coriander seeds and peppercorns and seal the jar.
- Put in the refrigerator for at least 4 days before serving.
Tips + Notes
- Use a half-gallon jar for the proper salt-to-water ratio.
- For the best pickles, look for small to medium-sized thin-skinned cucumbers that are firm and have few or no blemishes.
- If you don’t have a mortar & pestle, just add the seeds and peppercorns to a plastic bag and crush them with a rolling pin.
- Add Pickle Crisp granules (paid link) to the pickling mixture for extra crunch.
Jackie Baker says
Haven’t tried them yet, but I do have a question, can these be canned?
Erren's Kitchen says
Yes, you sure can! I haven’t tried it but here’s how you can do it:
Wash your jars and lids with hot soapy water. Rinse well.
Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars in the hot water until ready to use. Sterilize the lids according to the manufacturer’s instructions.
In a large pot, dissolve the salt and Pickle Crisp Granules (if using) in the water. Bring the brine to a boil, then remove it from the heat and let it cool slightly.
Crush half of the coriander seeds, mustard seeds, and peppercorns using a mortar and pestle, or place them in a plastic bag and crush them with a rolling pin.
Place the cucumbers, garlic, crushed spices, dill, and bay leaves into the sterilized jars.
Add the remaining mustard and coriander seeds, and peppercorns to the jar.
Pour the hot brine over the cucumbers, making sure they are completely covered. Leave about 1/2 inch of headspace at the top of each jar.
Use a non-metallic utensil (like a bubble remover or a spatula) to remove any air bubbles by running it around the inside edge of the jars.
Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until they are fingertip tight.
Place the jars in a water bath canner, ensuring they are covered by at least 1 inch of water.
Bring the water to a boil and process the jars for 10 minutes (adjusting for altitude if necessary).
Carefully remove the jars from the water bath and let them cool on a towel or rack. You should hear a popping sound as the jars seal.
After 24 hours, check the seals by pressing the center of each lid. If the lid does not flex up and down, the jar is sealed.
Store the sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and consumed within a few weeks.
Hope that helps, Jackie!!
Irene Eppinger says
We love this recipe,, easy,, used regular cucumbers (couldn’t find small ones and really wanted to try recipe)but skin too thick for my liking,,, trying new batch with small cukes much thinner skin.
Erren's Kitchen says
I am so glad you loved the recipe! Thank you for the feedback! Let me know how it goes with the smaller cucumbers.
Diane R Ford says
So good and easy to make, they don’t last long at my house.
Erren Hart says
Hi Diane, Thank you so much for trying out the recipe and sharing your feedback! I’m so happy to hear that you enjoyed it.
Mark Wilson says
These are phenomenal! Thank you so much!
Erren Hart says
Hi Mark, I’m so glad you liked the recipe! Your kind words are truly appreciated.
TerryF says
Turned out perfectly – thank you!
Erren Hart says
You’re welcome! I’m glad it turned out well! ☺️
Jeff says
Easy as could be and the pickles were just the way I like them
Erren Hart says
Thank you for taking the time to leave such a positive review. I truly appreciate it.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Erren Hart says
I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!
Ann says
Way too sour. Will not make again.
Erren Hart says
Hi Ann, I’m honestly surprised. I’ve never had them come out sour before. How long did you leave them in the jar before trying them?
Erren Hart says
Thank you for trying our Half Sour Pickles and leaving this great review, Lois! We’re so happy to hear that you enjoyed them. The garlic definitely adds a delicious flavor! Thanks again for trying them and sharing your thoughts.