Pop's Half Sour Pickles
Discover the art of old-fashioned pickling with "Pop's Half Sour Pickles," a classic recipe that delivers crisp, tangy cucumbers with just the right balance of garlic, dill, and spice. Perfect for beginners, these no-cook, naturally fermented pickles rely on a simple brine made with pickling salt and filtered water to create their signature half-sour flavor. With a few pantry staples like black peppercorns and mustard seeds—and the optional kick of crushed red pepper flakes—you can customize your pickles to suit your taste. Ready in as little as 3-4 days, this small-batch pickle recipe is a quick, satisfying way to enjoy homemade fermented foods. Serve these crunchy delights as a bold snack, sandwich topping, or zesty addition to your charcuterie board. Perfectly tangy and endlessly versatile, these half sour pickles are sure to become a family favorite!
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Ingredients
- 2 pounds Kirby cucumbers (or pickling cucumbers)
- 6 sprigs Fresh dill sprigs
- 8 cloves Garlic cloves
- 3 tablespoons Pickling salt
- 4 cups Filtered water
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Crushed red pepper flakes (optional)
Directions
Step 1
Thoroughly wash the cucumbers and trim off the blossom ends to prevent bitterness during fermentation.
Step 2
Peel the garlic cloves and slightly crush them with the flat side of a knife to release their aroma.
Step 3
In a large clean jar or non-reactive container, layer the cucumbers, dill sprigs, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using). Pack the cucumbers tightly but without damaging them.
Step 4
In a medium bowl, dissolve the pickling salt in the filtered water to make the brine. Stir well until all the salt has completely dissolved.
Step 5
Pour the brine over the cucumbers in the jar, ensuring they are fully submerged. Place a weight, such as a small plate or a fermentation weight, on top to keep the cucumbers submerged under the brine.
Step 6
Cover the jar loosely with a lid or a piece of cheesecloth secured with a rubber band to allow airflow. Place the jar in a cool, dark place at room temperature (between 65-75°F) to ferment.
Step 7
Check the pickles daily to ensure they remain submerged in the brine. After 3-4 days, taste the pickles to see if they have reached your desired level of tanginess. They will become tangier the longer they ferment.
Step 8
Once the desired flavor is achieved, seal the jar with a tight lid and transfer it to the refrigerator to stop the fermentation process. These pickles should be consumed within 2-3 weeks for the best flavor and crunch.
Nutrition Facts
| Serving size | (1948.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 200.2 |
| Total Fat 2.4g | 0% |
| Saturated Fat 0.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 17468.7mg | 0% |
| Total Carbohydrate 44.6g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 15.4g | |
| Protein 8.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 228.4mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1548.8mg | 0% |
Source of Calories