Half Sour Pickles Deli Style

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 1 Rating
Prep Time:
Cooking Method: Refrigerate/Freeze


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
3 cloves garlic, give them a quick crush and remove the peel
1 tsp black peppercorns

The Cook

Pamela Rappaport Recipe
Well Seasoned
Panama City Beach, FL (pop. 12,018)
Member Since Mar 2011
Pamela's notes for this recipe:
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.
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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!

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user Pamela Rappaport Pamelalala - Jan 19, 2013
Pamela Rappaport [Pamelalala] has shared this recipe with discussion group:
user Wendy Rusch snooksk9 - Jan 20, 2013
Simple Enough! Thank You!!! :o)
user Pamela Rappaport Pamelalala - Jan 20, 2013
Hope you like it Wendy!
user Bea L. BeachChic - Feb 26, 2013
Bea L. [coffeetime] has shared this recipe with discussion groups:
In the Garden----Out of the Garden
user jane rainey jane1001 - Jul 24, 2013
VERY interested in how you store them after-- and how long will they last???? we've got SO SO SO many

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