Recipe · brine · New York Jewish / Eastern European

Half-Sour Pickle: brine, 5.0 days (3.50% brine)

The classic NYC deli half-sour. Cucumbers in 3.5% salt brine with dill, garlic, spices. 3-5 days only — still crunchy, bright green, mildly tangy. Never ripens to full-sour because you refrigerate at 5 days. Not shelf-stable long-term; consume within 6 weeks.

Brine %
3.50%
Primary
5.0 days
Temperature
65-72°F (18-22°C)
Vessel
crock or wide-mouth jar

Technique

Prep 3.5% brine: 35g kosher or pickling salt per 1000g water. Wash kirby cucumbers. Trim blossom ends (contains enzyme that softens texture). Pack jar vertical with 2 dill heads + 3 garlic cloves + 1 tsp mustard seed + 1 bay leaf + 1 grape or oak leaf (tannin keeps crunch). Pour brine to cover, leaving 2cm headspace. Weigh down to submerge cucumbers. Loose lid (CO2 escape). Ferment 3-5 days at 68-72°F. Ready when brine clouds, small bubbles form, pickle is bright green but tangy. Refrigerate immediately to stop ferment at half-sour stage.

Source: NCHFP (UGA) — Fermented Dill Pickles. Last verified 2026-05-17.

Run the math: salt % · brine · temperature timing

Frequently asked questions

How do you make half-sour pickle?

Prep 3.5% brine: 35g kosher or pickling salt per 1000g water. Wash kirby cucumbers. Trim blossom ends (contains enzyme that softens texture). Pack jar vertical with 2 dill heads + 3 garlic cloves + 1 tsp mustard seed + 1 bay leaf + 1 grape or oak leaf (tannin keeps crunch). Pour brine to cover, leaving 2cm headspace. Weigh down to submerge cucumbers. Loose lid (CO2 escape). Ferment 3-5 days at 68-72°F. Ready when brine clouds, small bubbles form, pickle is bright green but tangy. Refrigerate immediately to stop ferment at half-sour stage.

How long does half-sour pickle ferment?

Primary fermentation is 5.0 days. Typical temperature: 65-72°F (18-22°C). Cooler kitchens slow this; warmer kitchens halve it per 10°F increase. Start tasting from day 5.

What ratio for half-sour pickle brine?

3.50% brine = salt per litre of water. Submerge vegetables fully; weigh down to keep below brine line.

What vessel for half-sour pickle?

crock or wide-mouth jar. Origin: New York Jewish / Eastern European. Source: NCHFP (UGA) — Fermented Dill Pickles.