Go Back
+ servings
{Grandpa's} Half Sour Pickles

{Grandpa’s} Half Sour Pickles

This recipe for {Grandpa's} Half Sour Pickles is one that was handed down through the generations of our family and is definitely one of my favorite uses for all those beautiful cukes. 
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Pickling time 5 days
Total Time 5 days 15 minutes
Servings 20 people
Calories 3kcal
Author Nicole Crocker


  • 3 Tablespoons Salt (or more if saltier flavor is desired) ,we use kosher pickling and canning salt
  • 1 Tablespoon Vinegar
  • 3 Tablespoons Pickling spices
  • 4 cloves Garlic
  • 3-4 Sprigs of dill
  • 1-2 Leaves oak or grape, optional
  • 1 Gallon Glass jar or crock


  • Wash cucumbers well and clean spikes and any left over stems off. (This is important so that it doesn't get cloudy.)
  • If using an oak leaf...place on side of jar and then fill with cucumbers. Add garlic, dill, salt and spices.
  • In a small bowl dissolve salt in a small amount of water and add vinegar.
  • Pour into jar and fill jar with enough water so all cucumbers are covered.
  • Set the jar on a table or counter for two days. **Important** Do not seal lid at this point!
  • Lay lid on top of jar with a small space exposed so any gases can escape. (My mom made this mistake once many years ago and she said it exploded and made quite a mess.)
  • After the two days out at room temperature the jar can be moved to the refrigerator at this point and cover may be sealed tight.
  • The longer they sit the more flavorful the pickles will be.
  • * Another tip for crisper pickles:
    Place cucumbers in a bowl of ice water for an hour before placing in jar!


Calories: 3kcal | Sodium: 1047mg | Potassium: 11mg | Vitamin A: 30IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.1mg