Infused with aromatic garlic and fragrant dill, these naturally fermented sour pickles have a striking sour flavor that'll remind you of the classic, old-fashioned pickles you'll find at a New York deli. Unlike pickles made with vinegar, these slowly ferment in a saltwater brine that's spiked with spices, and that gives them an extraordinary, complex flavor that's both sour and salty all at once.
What are sour pickles?
Sour pickles are pickles that you ferment in saltwater brine. The slow process of fermentation gives them a deeply sour flavor with a salty edge that many people find irresistible. Cooks also typically add garlic, dill, horseradish, and pickling spices to the brine which gives the pickles an even deeper flavor.
While both regular pickles and sour pickles are preserved cucumbers, there are some key differences. Regular pickles are packed in jars with hot vinegar and either left in the fridge in the case of quick pickles or canned for long-term storage. By contrast, sour pickles are fermented. As a result, sour pickles are rich in probiotics like sauerkraut, kimchi, and other fermented foods.
Are sour pickles good for you?
Like all fermented foods, sour pickles are rich in probiotics. Those are beneficial bacteria that help support gut health, immune system function, and metabolic health (1).
They also contain B vitamins, trace minerals and are a very good source of vitamin K which helps support bone and heart health (2).
Tips for Making Sour Pickles
To make sour pickles, you'll need to prepare a saltwater brine by warming water and salt together, and then cooling it to room temperature. After that, you'll pack a jar with fresh cucumbers, garlic, dill, and other spices. Next, pour the brine over the cucumbers and seal the jar. After that, all you need to do is wait. And within a week or so, you'll have naturally fermented pickles.
But, as you make your pickles and ready them for fermentation, there are a few things you should keep in mind.
- Use a fermentation seal and a weight. Glass weights will help keep your cucumbers submerged while they ferment. While a seal will allow carbon dioxide to escape without letting oxygen in. And they both help prevent mold formation.
- If you don't use a seal, burp your pickles every two or three days to allow carbon dioxide to escape.
- Use horseradish leaves. Horseradish leaf will help keep your pickles firm and prevent them from becoming mushy. You can also use grape leaf, cherry leaf, or even black tea.
How long should I let them ferment?
While fermentation is steeped in science, it's also an art. And your pickles are ready when they taste pleasantly sour to you. That could be as little as a week, or as long as several months.
- Temperature matters. Sour pickles will ferment quickly in a warm kitchen, and slowly in a cool one.
- Volume matters, too. A quart of pickles will ferment more quickly than a 5-gallon crock of pickles.
- Taste your pickles. They're done when they taste good to you.
How do I store fermented pickles?
When the pickles taste right to you, transfer them to the fridge. Or, you can store them in another cool spot, like your basement or root cellar. Cold temperatures slow down the fermentation process. Sour pickles should keep about a year in cold temperatures.
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Troubleshooting Your Pickles
Unlike homemade yogurt, which is easy to make, sour pickles can be finicky. Sometimes it's a totally normal aspect of fermentation. But other times it's a sign that you may need to make some adjustments.
- You might see a white film develop. Kahm yeast is common in fermented pickles. Don't worry. It's benign and your pickles will turn out fine. Just gently lift it off, and discard it.
- Your pickles will get cloudy. It's a sign that all those beneficial bacteria are working!
- Your garlic might turn blue. Fermented garlic often takes on a blue color. It's normal! Antioxidants in garlic can react to the acidity created during fermentation by turning blue.
- Your pickles may become hollow. Large cucumbers and fermenting in a hot kitchen may make your pickles hollow, but they're still safe to eat.
- Your pickles might turn mushy. Mushy pickles are usually a result of using old cucumbers, fermenting at high temperatures or forgetting to add horseradish leaf (or another ingredient rich in tannins).
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References
- Chakraborty, R., & Roy, S. (2018). Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent. Journal of food science and technology, 55(5), 1599-1613
- 2019. Vitamin K Fact Sheet. National Institutes of Health.
Lois DeRaadt-Ackerman says
I have a question about the recipe. I made these a little over a week ago and wondered if there should be some 'bubbling' activity as I usually see in the jars of fermenting. So far they look dull green and liquid is cloudy, smelling quite good. I wondered if the salt/water ratio was correct and if the fermentation was live. Is there a way to tell?
Jenny says
Hi Lois,
Cloudiness is a good sign of fermentation, and if it smells pleasant and sour at the same time. That’s also a good sign of successful fermentation. If your lid is loose, or you’re using an airlock, you won’t see bubbles develop as they only develop in tightly closed systems.
Brushjl says
I was skeptical of not using vinegar, but the results were great. I've already made pickle biscuits and pickle dip (great with vegetable fritters and chicken cutlets). Next I'll use the brine to marinate fried chicken. Thank you!
Craig Mitchell Sr says
Have to try them first. I.ll get back
Lynne Alexander says
Looks delicious! I have grape vines. Could I pick those and was and maybe dry them and use that?
Jenny McGruther says
Yes. You sure can. Grape leaves are an excellent substitute for horseradish leaves in this recipe.
Sharon says
I did sour pickles this summer with the cucumbers from our garden. And they're still in the fridge in January and they're STILL FINE!Love having all those probiotics .
Angelo Lavagnino says
Wanting to make sour pickles, but is it o.k. to keep them in the 'fridge during fermentation process, and what is "burping" and is that a necessary step?
Jenny McGruther says
Angelo -
You need to follow the instructions as written and without changes. No, you cannot ferment the pickles in the fridge. Yes, you need to burp the jars (unless using an airlock).
Elisa says
Thanks. This is a clear, informative method. It worked for us. I think I'll add chilis to my pickles next time.
john dennis bizuk says
I used a 1 gallon jar and installed wine bubbler cut into a one gallon jar lid you do not have to open the jar to let out the gas out cost 2. dollars
Caligator says
I did this with a couple of variations. Here's my recipe:
For 5 gallon Plastic Bucket (food safe)
- 50 pickling Kirby cucumbers
- 1 Gallon of RO Water
- 1 cup of Diamond Kosher salt.
- Pickling Spice: 8 tablespoons total. Equal parts: Coriander, Black Whole Peppercorns, Crushed Bay Leaf, Yellow Mustard Seed
- 20 Whole Peeled Garlic Cloves (crushed)
- 8 Sprigs of fresh Dill
- 2 tablespoons pickle crisp
- 6 Whole red peppers
I go to this asian market here in San Diego that has really fresh pickling cukes. Actually just had 2lbs for 99 cents. I pick thru the cukes find the hardest, right size cukes. About 60 total if they are small. 50 normal size. I use Diamond Kosher salt. My pickles after a few tries, and now perfect every time. I do take of the scum every three days. They reach full sours (to me) at about 10-12 days. I have about 30 mason jars that I use fitting 4 pickles in each. I don't use them all. I put them in half brine, other half bottled water. I usually add a pepper, a clove or garlic, a sprig of dill and a tablespoon of white vinegar.
Mike S. says
I have used wild grape leaves in the past, but that didn't always result in a crispy crunchy pickle. Now I use 1/4 tsp of calcium chloride per quart jar and always have a nice crunch.
Real important to keep the pickles submerged, to keep any mold that might form off the body of the pickle. The mold will turn the exposed pickle parts into mush!
Aitch says
The pickles I'd like to replicate are typically found in old, long established kosher delis. I believe they have a garlic base and no hint whatsoever of dill. I refer to them as 'garlic sours.' Where can I find a recipe to make these?
Karen says
Are these crisp? Cause a lot of crock pickles aren't. So if I can find a recipe where they are - YES!!!
Katya says
Thank you Jenny for this great recipe! I can't wait to try it! If I want to cut the amount down to 4 pounds, would I cut the brine ingredients in half? Put 3 tablespoons of salt and half the amount of water?
Lisa Magoulas says
This sounds like an awesome recipe. Out of curiosity, can I use himalayan sea salt? Thanks, Lisa
jamie kirk says
I am truly a new fan of these sour treats! I want to make some rightaway.... however, I was hoping I could use Horseradish root? or something other than the grape or horseradish leaf? Thank you for sharing these great treasures! this is an art that was lost and now found:)
Michelle Doyle says
I made these for the first time earlier this season and LOVE the results! Totally like a true kosher pickle that I remember from being a kid. I split my pickles into spears, and followed the directions in the Wild Fermentation book for full sours. I had them fermenting in a space that ranged in temp from 65-75 degrees and it took several weeks. I knew they were done when they no longer tasted salty and tasted sour. You do need to watch the surface and skim off the top now and again. I used grape leaves for the crunch help, about one grape leaf per cucumber. I put half of the leaves in the bottom of the jar as a cushion and to keep the pickles out of the fluff from bacteria die off that floats to the bottom and the other half across the top to help keep air out and to prevent any mold that grew from getting to far into the jar. I did have to top of the jar a couple of times with some filtered water brine. I kept the lid on top, but just barely fastened and put the hole thing in a pie plate to catch the bubbled up over flow. I have also tried fermenting with whey and have had mixed results. I think some vegetables lend themselves more to brine/salt only fermentation and others need the boost from whey (like roasted red peppers, they would mold before the good bacteria got a chance.) Temperature plays a huge factor in how long things take.
Erica says
Wow thanks for all the great info on fermenting pickles. I have been wanting to do this for a long time and now I think I'll give it a whirl.