If you’ve ever stepped into a traditional Jewish deli and crunched into a crisp, tangy, half sour pickle, you know the experience is unforgettable. These pickles are a staple of Jewish cuisine, offering just the right balance of salt, garlic, and that signature fermented snap—without the full pucker of a sour pickle. Making them at home is easier than you think, and with a few pantry staples, you can enjoy deli-style half sour pickles anytime.
Half Sour Pickle Recipe Jewish
Course: Side / Snack / CondimentCuisine: Jewish / Eastern EuropeanDifficulty: Easy8
servings10
minutes15
kcalHalf Sour Pickle Recipe Jewish
Ingredients
6–8 small Kirby cucumbers (about 4–5 inches long)
3 cups water
3 tablespoons kosher salt (non-iodized)
4–6 garlic cloves, smashed
1 tablespoon whole black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes
1 bunch fresh dill
1–2 grape leaves
Directions
- In a bowl or large measuring cup, mix the water and kosher salt. Stir until the salt is fully dissolved. This is your brine.
- Wash the cucumbers well. If you like, you can trim a tiny slice off the blossom end (helps keep them crisp).
- In a clean quart-sized glass jar or container, layer in the garlic, dill, peppercorns, mustard seeds, red pepper flakes, and grape leaves. Tightly pack the cucumbers into the jar.
- Pour the saltwater brine over the cucumbers until they are completely submerged. Leave about 1/2 inch of space at the top.
- Use a fermentation weight or a small ziplock bag filled with a bit of water to keep cucumbers submerged.
Cover the jar loosely with a lid or cloth to let gases escape. - Leave the jar at room temperature (around 65–75°F / 18–24°C) for 2 to 4 days.
Taste daily starting on day 2. Once they’re tangy and half-sour to your liking, move the jar to the refrigerator. - Pickles will keep in the fridge for up to 2 weeks and continue to slowly ferment, but will stay half-sour.
Recipe Video
Serving Suggestions
Half sour pickles are incredibly versatile and can elevate almost any meal. Here are a few delicious ways to enjoy them:
- With Deli Sandwiches: Serve alongside a corned beef, pastrami, or roast beef sandwich.
- On a Charcuterie Board: Their crispness balances rich cheeses and cured meats beautifully.
- As a Snack: Straight from the jar, these pickles are a low-calorie, satisfying bite.
- In Salads: Chop them into potato salad, tuna salad, or egg salad for a zesty crunch.
- With Bagels and Lox: A briny, garlicky pickle pairs surprisingly well with smoked salmon and cream cheese.
Storage & Savings Suggestions
- Refrigeration: Keep your pickles in a tightly sealed jar in the fridge. They’ll last up to 2–3 weeks, and the flavor will intensify over time.
- Batch Cooking: Make a larger batch and store in smaller jars to extend freshness and reduce exposure to air each time you open one.
- Use Leftover Brine: Don’t toss the brine! Use it in salad dressings, to marinate vegetables, or even to flavor Bloody Mary cocktails.
- Glass Jars Over Plastic: Always store pickles in glass for the best taste and longevity. Plastic can leach flavors or odors.
FAQs
Q: What makes a pickle “half sour”?
A: Half sour pickles are fermented for only 3–4 days, giving them a mildly sour taste and a crunchy texture. They aren’t as tangy or soft as full sours.
Q: Can I make these pickles without a fermentation crock?
A: Absolutely. A large glass jar works perfectly. Just make sure your cucumbers are completely submerged in the brine.
Q: What kind of cucumbers should I use?
A: Use firm, small pickling cucumbers (Kirby cucumbers are ideal) for the best crunch and flavor.
Q: How long do half sour pickles last in the fridge?
A: They typically last up to 3 weeks, but they’re best eaten within the first 10 days for maximum crunch.
Q: Can I reuse the brine?
A: It’s best to make fresh brine for each new batch to ensure safety and flavor consistency.
