Do you have too many garden cucumbers? Are your friends and neighbors politely declining your offering of the extras? I’ve got a great use for some of that bumper crop. It’s a super easy recipe for half sour refrigerator pickles.
You don’t know how to can? NO PROBLEM! These pickles require ZERO CANNING SKILLS!
Who doesn’t love pickles? Ok, I know some people can’t stand pickles, but they’re probably not reading this. Those of you that ARE reading this know that a good pickle is flavorful, crispy and low calorie. Maybe you’ve even canned your own pickles.
What you may not know, however, is that not all pickles require the canning process. For this Half Sour Refrigerator Pickles Recipe all you need is a large glass jar, some cucumbers, salt, and a few herbs and spices. Pop it in the fridge for a couple weeks, give it a shake every day or so and your pickles are ready to enjoy.
Here are some answers some questions about Half Sour Pickles.
What are Half Sour Pickles?
Half sour pickles are cucumbers that are pickled in a brine of water, salt and seasonings. There isn’t any vinegar used.
After some time in the brine, the cucumbers become pickled and are half sour. They are bright green and crispy.
As the pickles continue to brine, they continue to ferment even more and eventually become sour pickles. Sour pickles are not crisp or bright green in color.
Do Half Sour Pickles Have Probiotics?
Yes, these pickles have probiotics in them. The health benefits of probiotics are amazing. They help with digestive health, healthy skin, decreasing inflammation, and more.
Are Half Sour Refrigerator Pickles Keto?
Yes, they are Keto friendly. Pickles are low calorie and low carb. These pickles get plenty flavor from the herbs and spices in the brine.
How Long Are the Pickles Good For in the Refrigerator?
The pickles will last in the fridge for at least a month or more, if not longer. Refrigeration slows down the fermentation process but doesn’t stop it completely. These pickles take about a week and a half before they are ready to eat. They stay crunchy for a few weeks (if they make it that long) before they start losing their bright color and snap.
Equipment Needed for Refrigerator Pickles
The must have equipment you need for these is a large jar with a tight-fitting lid. That’s what makes it a great recipe for those unfamiliar with canning. None of the usual bands and lids needed for the water bath or pressure canning method are needed.
Here are some links to the equipment I use.
- A large jar with a large fitting lid that is at least 2 quarts
- A Kitchen Scale – Optional, but handy for this recipe and others
How to Make These Pickles to Your Own Taste Preference
Use my recipe as a guideline. Then, adjust the amounts and ingredients to the tastes that you like.
Here are a couple super simple ideas other flavors.
- Spice Up the Pickles – Add any hot pepper you like to your pickles or some crushed red pepper flakes for some heat.
- Herby Pickles – Don’t just think about dill. Add bay leaves, parsley, cilantro or other fresh herbs for a different flavor.
Once you’ve gotten this non-canning recipe under your belt, check out a few traditional canning recipes that I know you’ll be able to tackle. You’ve spent all that time growing vegetables that didn’t come from a store and these recipes let you preserve those flavors for months after the garden is gone.
- Easy Cayenne Pepper Sauce
- Pickled Jalapenos
- Classic Pickled Eggs – OK this recipe doesn’t use the canning process, and it isn’t preserving your harvest. It is, however, another super easy pickling recipe!
Half Sour Refrigerator Pickles
Ingredients
- 1 – ½ lbs. pickling cucumbers, such as Kirby
- 3 Tbs. Course Kosher Salt – For those of you familiar with cooking by weight, you want 66 grams of kosher salt.
- 2 Quarts Filtered Water
- 3 Cloves of Garlic, Crushed
- 1 tsp. Dill Seed, Crushed
- ½ tsp. Celery Seed
- ¼ tsp. Fennel Seed, Crushed
- ¼ tsp. Brown Mustard Seeds
- ¼ Cup Fresh Dill**
Instructions
- Fill the jar with about 1/3 of the water.
- Dissolve the salt into the water in a large glass jar with a tight-fitting lid.
- Add the remaining ingredients with the exception of cucumbers.
- Put the lid on and give it a quick shake to mix everything up.
- Open jar and add the cucumbers.
- Top off jar with water making sure the cucumbers are submerged.
- Put the lid on the jar and give it one more good shake.
- Place in the refrigerator.
- Give the pickles a shake every day for about 10 days.
- After the 10 days, enjoy your pickles sliced and placed on a burger, cut into spears enjoyed with your favorites sandwich, or simply as a low-calorie snack all on its own.
Video
Notes
- A sliced hot pepper of your choice
- Crushed Red Pepper Flakes
- Black peppercorns
- Dill pollen
- Fennel pollen
- I take the dill and fennel seeds and put them in a small pile. Then I run my knife over them a couple times to give them a little chop. This is totally optional but I feel it releases a more flavor into the brine.
- Don’t worry if you forget to shake the pickles up on one or two days. I usually forget a day or two when I make them and they still turn out great.
- ** The Amount of Dill – Honestly, I love dill and don’t measure this ingredient out.
