Garlicky-Dill Pickles (Half Sour Pickles)

Posted by Bill Pickle on 2nd Apr 2015

Garlicky-Dill Pickles (Half Sour Pickles)

Fresh brine, dill pickles, also known as “half sours,” because the pickling brine uses salt without boiling vinegar, are also known as “kosher dills.” Garlicky-Dill Pickles (Half Sour Pickles) are uncooked, and preserved by refrigeration. Rarely is there a source to buy these Old World masters. "Pickle" comes from the Dutch "pekel," meaning to brine. Brine means a solution of water and salt. 

Prep Time: 15 mins Jar Size: 2 quarts


  • 2 lbs fresh pickling cucumbers
  • 8 cloves, fresh garlic, sliced
  • 2 cups fresh dill (do NOT use dried dill)
  • ⅓ cup table salt
  • 4 cups tap water
  • Brine: 4 cups spring water + 2 Tbsp. Celtic Sea Salt® or other premium brand
  • Optional: 2 Tbs pickling spices (Here is just one blend you can make ahead: 1 tsp. each: mustard seed, celery seed, dill seed (not dill weed), coriander seed, and cracked peppercorns, crushed bay leaves). There are also many brands of “pickling spice” in supermarkets.


  1. Dissolve table salt in 4 cups of tap water. Soak whole cucumbers in salt solution for 30 minutes (place a small saucer on top to keep submerged). Discard this brine.
  2. Rinse cucumbers and gently pack into jar.
  3. Smash garlic cloves, remove husks and add to jar.
  4. Rinse dill, crush lightly (roll with rolling pin) and add to jar.
  5. Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure lid and shake vigorously).
  6. Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
  7. Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
  8. Allow cup to float as you clean off veggie/seasoning debris from jar rim to ensure good seal.
  9. Twist on Perfect Pickler® lid until just hand snug.
  10. Pour tap water into airlock to the max line and gently twist into lid.
  11. Place in cool location (68-74 degrees) and wait patiently for 4 days!

After Fermentation

To make Full Sours - add enough raw apple cider vinegar to taste. Start with 2-3 TBS,. per quart. Wait a day and taste.