Half Sour Refrigerator Pickles

5 from 12 votes

Half Sour Refrigerator Pickles

Fresh cucumbers pickled in a brine flavored with garlic, spices, and fresh dill. With just a few simple ingredients and a little time, you can have a batch of fresh pickles that will last for weeks.

Course Side Dish

Cuisine American

Keyword Garlic Pickles, Half Sour Pickles, Refrigerator Pickles

Prep Time 10

chill time 4

Total Time 4 10

Servings

Calories 48

Author Erren Hart

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

US Customary - Metric

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.

Video

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.

Nutrition