Half-Sour Dill Pickles

Sour pickles, versus quick pickles, rely on lactic-acid fermentation in a salt brine instead of vinegar for their tangy flavor. Along with herbs and spices, the flavored brine infuses into the cucumbers at room temperature as they “sour” into pickle status. Half-sours ferment for a shorter period of time than full-sours before being transferred to the fridge.

During fermentation, keep your jars in a cool, dark place that maintains a steady temperature, such as a seldom-opened kitchen cabinet away from the oven and fridge or any other heat source. You can adjust the brine ingredients to your taste, such as using more or less dill or garlic, or adding more chiles for a spicy kick. Just don’t adjust the amount of salt and water — the brine needs to be at a specific concentration for the pickles to sour. 

How do I know if my sour pickles are safe to eat?

As the pickles ferment, you may see a thin, smooth white-ish film develop on the top of the brine. This is not a cause for concern; it is not mold. It’s a type of yeast called kahm. You can just skim it off with a clean spoon when you check on your jars. If you do see mold, there isn’t enough salt in your brine, and, unfortunately, these pickles must be discarded.

Notes from the Food & Wine Test Kitchen

It’s important to trim the end of the cucumbers — the blossom end contains an enzyme that can cause your pickles to go 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 more brine or water, 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. Note that half-sours will eventually turn to full-sours as they sit in the fridge (the fridge drastically slows the fermentation but doesn’t stop the process entirely).