Vintage HandPicked Recipe: Half Sour Pickles

Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...


Editor’s note: This is such a good and easy recipe for pickles, we thought it was worth publishing again. Cucumbers are in season and, at least at our farmers’ market, they are looking great this year. Try Cheryl’s recipe–it’s quick and you will have your own homemade pickles to enjoy!

Pickles! Fresh, local Kirby cucumbers are all over the farmers’ markets right now. That means it’s the perfect time for making your own pickles.

Pickling cucumbers is a simple and quick process. You end up with delicious, crunchy pickles that are so much better than anything you can get from the store.

If you can’t find pickling spice near you, check out Starwest Botanical’s organic pickling spice, available online.

Half Sour Pickles

6 Kirby cucumbers – select firm, unblemished cucumbers

1/4 cup kosher salt

3 cups water

1 tbsp pickling spice

3 garlic cloves–roughly chopped


Wash the cucumbers well and put them in a clean glass canning jar. Add the pickling spice and the garlic cloves to the jar. Dissolve the salt in the water and pour into the jar over the cucumbers. Make sure the cucumbers are completely under the water. Weigh them down if you need to. Cover the jar with wax paper and set in a cool, dark place for 3 days. Then move to the fridge to chill.


Kirby Cucumbers–Migliorelli Farm

Garlic Cloves–Brittany Hollow Farm

This recipe originally appeared It is re-posted here with permission of the author.

Do you make your own pickles? Do you have a secret you feel like sharing?

Photo Credit: Cheryl Paff

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