Full-Sour Garlic-Dill Pickles

Quick pickles rely on vinegar for their acidic tang, but fermented pickles use lactic acid to “sour” the cucumbers into a preserved state. Cultivating the lactic acid in the pickles takes time, usually three to five days for half-sour pickles and one to three weeks for full-sour pickles. The result is a probiotic-rich, tangy pickle with depth that quick pickles lack. The chiles, herbs, and spices provide extra flavor and are optional, but don’t skip the grape leaves. Grape leaves contain tannins that inhibit an softening enzyme, creating crisp fermented pickles. 

What’s the difference between half-sour and full-sour pickles?

Half-sour and full-sour pickles both rely on lactic acid fermentation for their tangy flavor. Half-sour pickles are fermented for a shorter period of time, often three to five days, versus full-sour pickles, which can be fermented for up to three weeks. Half-sour pickles are therefore less sour and have a milder, crisper texture and flavor. 

Notes from the Food & Wine Test Kitchen

It’s important to trim the end of the cucumbers because the blossom end contains an enzyme that can cause your pickles to turn soggy/mushy. 

Make sure your cucumbers and other ingredients remain fully submerged in the brine at all times. It’s important to check your jars regularly to make sure that nothing has floated its way to the top. You can use specialized fermentation weights, a plastic baggie filled with water or brine, or another DIY weight from whatever you have available. Our test kitchen found that a small glass bowl fit perfectly into the mouth of their jars.

Make ahead

Store pickles in tightly sealed jars in the refrigerator for up to three months.