Go Back
+ servings

Half-Sour Refrigerator Pickles

Marybeth Feutz
Somewhere between a fresh cucumber and a classic dill pickle, these Half-Sour Refrigerator Pickles are perfect with a burger, a sandwich, or for a quick snack!
Prep Time 10 mins
Total Time 10 mins
Course Side
Cuisine American
Servings 6 servings



  • Wash mason jars in hot water and set aside.
  • Wash cucumbers and trim off each end. Set aside.
  • Wash green onions and roughly chop in thirds. Place 1 chopped green onion in each mason jar.
  • Place 3 sprigs dill in each mason jar.
  • Smash garlic cloves, and put 2 in each mason jar.
  • Place 1 Tablespoon of pickling spice in each mason jar.
  • Divide the cucumbers up between the two mason jars. If your cucumbers are larger than about 1 inch in diameter, you may want to slice the cucumbers in half lengthwise.
  • In a small bowl, combine the water and kosher salt. Stir until most of the salt is dissolved.
  • Pour the salt water over the cucumbers, filling the mason jars. (If you need more water, use 1 Tablespoon salt in 2 cups of water.)
  • Place the lids on the mason jars, and refrigerate the cucumbers for 4-6 days before use.
  • The longer the cucumbers sit in the refrigerator, the stronger the flavor becomes.
Tried this recipe?Let us know how it was!