Half Sour Pickles Recipe

October 26, 2018

The Perfect Crunchy Half Sour Pickles Recipe

Who doesn’t love a perfect crunchy pickle?! For us, this half sour pickles recipe is just the starting point for the perfect pickle. We love this recipe because is very simple and easy to make at home. But especially because it’s totally customizable.  You can add some coriander and mustard seed or even some chili peppers, the limit is your imagination.

This recipe is based on Sandor Ellix Katz’s original recipe in his book “Wild Fermentation. As we said in our previous article Sandor is the father of fermentation and one of the names behind the reappearance of this ancient technique. So this recipe is the perfect starting point for everyone who wants to start fermenting food.



500 g kirby cucumbers
1 1/2 tablespoon sea salt
1 dill bulb
1 head of garlic
1 teaspoon black peppercorn

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  1. Start by washing the cucumbers, and remove any flower remains on the side of the corolla;
  2. In a separate bowl, combine the salt and water and stir until the salt is completely dissolved;
  3. In the bottom of the jar put the dill, the garlic and the black peppercorn. Compact the cucumbers and add the brine (all the cucumbers should be submerged);
  4. If the brine does not cover the cucumbers, add more brine mixed in the same proportion of 12 grams of salt per 250 milliliters of water;
  5. If some cucumbers float, use weights to keep them submerged or cut a lid from a Tupperware and insert it to keep the cucumbers submerged;
  6. Now it's time to ferment. Let the cucumbers go from a bright green to a drier green. Then try it every other day. The acidity will develop over time, depending mainly on the temperature. When the pickles reach the desired acidity store them in the fridge.
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