Half Sour Pickles Deli Style

Pamela Rappaport Recipe

By Pamela Rappaport Pamelalala

Prep Time:

Have you even been to a deli and enjoyed the crunchy, green whole pickles served there? My husband adores them. Since we move away from south Florida there were no deli restaurants around so I learned to make them.

They're super simple to make. The only caution I give is to use a container with a wide enough top that you can place something inside to weigh the cucumbers down. If any float and are exposed to air they may rot.


6 to 8 pickling cucumbers, or enough to fill your container
4 c
cool water
1/4 c
kosher salt, don't use table salt it has ingredients you don't want
cloves garlic, give them a quick crush and remove the peel
1 tsp
black peppercorns

Directions Step-By-Step

Wash the cucumbers well and place in a wide mouth container. I have a little stock pot, about 8 inches across and 10 inches deep that's my go to. You need to be able to weigh the cucumbers down so they don't float, I use a saucer.
Add the garlic and peppercorns to the container. NOTE - it's not traditional, but some like to add a teaspoon of picking spices, or a sprig of fresh dill.
Mix the water and salt and stir until dissolved.
Pour over the cucumbers. If they are not covered make more salt water with the same proportion of salt to water.
Weigh down the cucumbers so they are not floating. If exposed to air they will rot.
Partially cover and let sit on the counter for 3 days. You'll see little bubbles starting to form. This means they are fermented and ready. Chill and enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Jewish
Dietary Needs: Vegetarian
Hashtags: #pickles, #pickling

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Pamela Rappaport Pamelalala
Aug 22, 2014
Hi Brian. I've never put them directly in the fridge so I don't know. Since these rely on fermentation I'd guess the cold would interfere with that. Once mine have had their 3 days on the counter and are placed in the fridge they don't change much. I never shake mine. You just have to be sure the cucumbers are covered by the brine and leave them alone.
BRIAN ALT pooldood10
Aug 21, 2014
I just made these for the first time today. Will they ferment and still turn into pickles if I put them in the fridge right after preparing...I get a little nervous keeping them out on the cupboard. Also should you shake them once in a while to mix or no...
Pamela Rappaport Pamelalala
Jul 16, 2014
Hi Laurie, yes! Don't be scared of it.
Laurie Christine lilgamecock
Jul 15, 2014
This is day 2 for my pickles, and there is a little bit of froth looking substance floating in two spots. Are these the fermentation bubbles you were talking about?
Pamela Rappaport Pamelalala
Jul 14, 2014
Glad you had success with the recipe!