Half Sour Cucumber Pickles
Half sour cucumber pickles offer a crisp, tangy flavor with dill, garlic, and peppercorns, perfect for snack lovers and those craving homemade preserved vegetables.
Ingredients
Instructions
- Wash quart jars carefully.
- Bring 2 quarts of water to a boil.
- Add 2 tablespoons of salt, 4 to 6 ounces of vinegar, and 2 bay leaves to the boiling water.
- Let the solution cool and set aside.
- Wash cucumbers thoroughly.
- Place a sprig of dill in the bottom of each jar.
- Pack the cucumbers into the jars.
- Pour the cooled pickling solution over the cucumbers.
- Add more dill, 10 peppercorns, 2 bay leaves, 2 garlic cloves, and a pinch of alum on top of each jar.
- Screw the jar tops on tightly.
- Place the jars in a cool spot for 2 or 3 days.
- Then move the jars to the refrigerator and let them sit for about 5 days.
- Enjoy your homemade half sour pickles!
Tips & Substitutions
For the best flavor, use fresh cucumbers and organic ingredients when possible. If you prefer a bit of sweetness, consider adding a teaspoon of sugar to the brine. You can also experiment with different herbs like thyme or tarragon instead of dill for a unique twist. Make sure to adjust the vinegar level based on your taste preference, keeping it between 4 to 6 ounces.
Serving Suggestions
These half sour pickles make a great snack on their own or can be served alongside sandwiches, burgers, or a charcuterie board. They pair beautifully with Ben'S Fried Rice or can be added to salads for extra crunch and flavor. Enjoy them as a refreshing side to any grilled meats or as a tangy addition to your favorite dishes.
Storage & Reheating
Store the half sour pickles in the refrigerator, where they can last for up to a month. Make sure the cucumbers are submerged in the pickling liquid to maintain their crunchiness. If you notice any signs of spoilage, such as an off smell or mold, discard the pickles immediately to ensure safety.
Nutrition & Diet Analysis (per serving)
Each serving of Half Sour Cucumber Pickles contains roughly 10 calories, with 0g protein, 2g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1752mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do I need to wait before the pickles are ready to eat?
You should let the pickles sit in a cool spot for 2 to 3 days before transferring them to the refrigerator. After that, allow them to chill for another 5 days for the best flavor. The longer they sit, the more pronounced the taste will be.
Can I use other vegetables for pickling?
Yes, you can use a variety of vegetables for pickling. Carrots, radishes, and green beans are excellent choices and can be prepared in a similar way. Just ensure they are cut to a similar size for even pickling.
What can I do if my pickles are too salty?
If your pickles turn out too salty, you can dilute the pickling liquid with a bit of water. Alternatively, you can soak the pickles in fresh water for a couple of hours before serving to help reduce the saltiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).