Side Dish: United States – New York City – Half‑Sour Dill Pickles

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 48 hrs

Total 48 hrs 20 min

Ingredients

- 4 lb (1.8 kg) pickling cucumbers (Kirby or Persian), scrubbed and trimmed
- 6 fresh dill heads (with umbels) or 6 large sprigs dill
- 8 garlic cloves, peeled and lightly crushed
- 3 tbsp (45 g) coarse kosher salt
- 4 cups (960 ml) filtered water, plus more as needed to cover
- 1 tbsp (15 ml) pickling spice, whole, tied in cheesecloth or a spice bag
- 1/4 cup (60 ml) white vinegar (5%), optional (for a touch of tang)
- 1/2 tsp (2.5 ml) crushed red pepper flakes, optional
- 2 large grape leaves or 2 small oak leaves, optional (helps retain crunch)
- 2 quart (32 fl oz / 950 ml) sterilized jars with lids, or equivalent jars to hold cucumbers submerged

Instructions

1. Prepare jars and aromatics: place 3 dill heads, 4 crushed garlic cloves, half the pickling spice bag, and one grape leaf (if using) into the bottom of each jar.
2. Pack cucumbers tightly upright into the jars so they fit snugly without cracking; tuck remaining dill heads and garlic cloves among the cucumbers. Add a pinch of crushed red pepper flakes to each jar if using.
3. Make the brine: stir the kosher salt into 4 cups (960 ml) filtered water until fully dissolved. If using vinegar, stir it into the brine.
4. Pour brine over the cucumbers in each jar, leaving about 1/2 inch (12 mm) headspace and ensuring cucumbers are fully submerged. Add the remaining pickling spice bag to one jar; distribute evenly if using smaller jars.
5. Weight and cover: place a small sterilized jar lid, a clean glass weight, or a folded clean plastic bag filled with brine on top of the cucumbers to keep them submerged. Close jars loosely (screw lids fingertip-tight but not fully sealed) to allow gases to escape during early fermentation.
6. Ferment at room temperature (65–75°F / 18–24°C): leave jars on a tray to catch any overflow and allow to ferment 24–48 hours. Taste after 24 hours—when cucumbers have bright, mildly tangy flavor but remain crisp, they are at "half‑sour" stage. Fermentation time will vary with temperature and cucumber size.
7. Refrigerate to slow fermentation: once they reach the desired half‑sour flavor, tighten lids and refrigerate. Chill at least 24–48 hours before serving to let flavors meld.
8. Storage and serving: keep refrigerated and consume within 4–6 weeks for best texture and flavor. Serve whole or quartered alongside toasted Reuben sandwiches for the classic deli contrast.