East Side New York Half Sour Pickles
Experience the vibrant tang and irresistible crunch of East Side New York Half Sour Pickles, a classic deli-style favorite that you can now make at home. This easy fermentation recipe captures the authentic flavor of the Big Apple, combining crisp Kirby cucumbers with aromatic fresh dill, garlic, and a perfect blend of spices like mustard seeds, coriander, and black peppercorns. The simple brine, made with kosher salt and filtered water, transforms your cucumbers in just 3-5 days of fermentation, giving you that signature half-sour tang without overwhelming acidity. Perfect as a zesty snack or a bold side dish, these homemade pickles bring a taste of New York straight to your table. Plus, no canning required—just a glass jar, a few fresh ingredients, and a little bit of patience for that ultimate deli-style crunch.
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Recipe Information
Ingredients
- 10 small (about 3-4 inches each) Kirby cucumbers
- 1 bunch Fresh dill
- 6 Garlic cloves
- 3 tablespoons Kosher salt
- 2 teaspoons Mustard seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Black peppercorns
- 4 cups Filtered water
- 2 Bay leaves
Instructions
Wash the cucumbers thoroughly and trim off the blossom end of each one to prevent them from becoming mushy during fermentation.
In a large glass jar or ceramic crock, layer the cucumbers snugly, ensuring they don’t float when liquid is added.
Add the fresh dill, garlic cloves (peeled and smashed), mustard seeds, coriander seeds, black peppercorns, and bay leaves into the jar with the cucumbers.
In a separate mixing bowl, dissolve the kosher salt into the filtered water to create a brine. Stir until all the salt has completely dissolved.
Pour the brine over the cucumbers in the jar until they are fully submerged. It’s important that no cucumbers are exposed to air, so weigh them down using a small plate, fermentation weight, or a clean resealable bag filled with water.
Cover the jar loosely with a lid or a clean kitchen towel secured with a rubber band to allow gases to escape during fermentation.
Leave the jar at room temperature (ideally 65–75°F) out of direct sunlight for 3-5 days. Taste the pickles daily starting on day 3 until they reach your desired level of sourness.
Once the cucumbers are half sour to your liking, seal the jar with a lid and transfer it to the refrigerator to halt fermentation. The pickles will keep in the fridge for up to 1 month.
Enjoy your East Side New York Half Sour Pickles as a snack or side dish!
Nutrition Facts
Calories |
20 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
