Easy Half-Sour Pickles

These fermented pickles are just on the edge of sour. And while you'll have to patient for over a week in order to develop the best flavor, trust us when we say they'll be so much better than any pickles you can buy at the store.

Easy Half-Sour Pickles
Photo: Brie Passano
Prep Time:
15 mins
Stand Time:
2 days
Total Time:
2 days 15 mins
24 spears


  • 4 cup bottled spring water

  • 2 tablespoon natural fine sea salt

  • 4 cloves garlic, chopped

  • 2 teaspoon whole black peppercorns

  • 2 teaspoon mustard seeds

  • 1 teaspoon dill seeds

  • 6 - 8 sprigs fresh dill weed*

  • 1 ½ pound cucumbers, cut into 3-inch spears


  1. In each of 2 clean 1-qt. wide-mouth canning jars place 2 cups of the water. Add 1 tablespoon of the salt to each jar. Cover each jar with a closed airlock lid; shake to dissolve most of the salt.

  2. Divide the next 5 ingredients (through fresh dill) between the jars. Cover jars again; shake until salt is completely dissolved. Add the cucumbers to the jars.

  3. Add airlock spouts to each. Let stand at room temperature 2 days. Remove airlock spouts and seal lids. Transfer to the refrigerator for 7 to 10 days before serving. Store the pickles and brine in the refrigerator up to 1 month.


Add some flowering dill seed heads, if available.

Nutrition Facts (per serving)

4 Calories
1g Carbs
Nutrition Facts
Servings Per Recipe 24
Calories 4
% Daily Value *
Sodium 71mg 3%
Total Carbohydrate 1g 0%
Vitamin C 0.8mg 4%
Calcium 5mg 0%
Iron 0.1mg 1%
Potassium 42mg 1%
Folate, total 2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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