Half Sour Dill Pickles

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Recipe created in partnership with Riverbend Gardens x their CSA program

I blame the Jewish bakeries of Montreal for my love of fermented pickles. Until this year though, I had never braved-the-brine to make some! Now that I have, I will admit I’ve made a batch or two that requires rinsing (too much salt) and a batch of mushy pickles (not enough salt) but trying my hand at making them always results in a delicious pickle despite the crunch or lack thereof.

I’ve seen quite a few recipes with ratios or done by weight on the internet, and I’ve included a few notes in regards to those and what I’ve tried so far! I’ll admit that my recipe isn’t perfect yet - but will it ever really be? There isn’t much to it. It’s brine, dill & cukes! If I can do it, so can you!

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Cucumbers: Riverbend Gardens
Salt : The Northern Table


MAKES 10 rolls


4-6 small cucumbers
2 cloves peeled garlic
3-4 sprigs fresh dill
5 T sea salt
2 quarts filtered water


Prep 5 mins - 3 days wait

  1. You can either slice the cucumbers or leave them whole. If you leave them whole you will need to ferment them longer.

  2. Place your spices at the bottom of your jar then pack the cukes in as tightly as possible.

  3. To make brine, dissolve salt into filtered water. You may be left with extra brine but you can always use it for later ferments.

  4. Cover pickles with brine and place on your kitchen counter, out of direct sunlight

  5. Half sours take about 3 days to ferment in my kitchen, and you can tell they are ready when they are sour but still quite bright green & the flesh still has opaque portions.

  6. To make “full sour” or “Kosher” pickles you just need to wait longer until they are fully fermented!