Quick & Easy Half Sour Pickles (No Canning Required!)
These homemade pickles are so fresh with the perfect crunchiness and flavor. You won't ever want to buy store bought pickles again!
We were first introduced to the BEST pickles we have ever tasted at one of our favorite restaurants in Atlanta, Ted's Montana Grill. At this particular restaurant, these half sour pickles, (as they call them), are brought to your table to enjoy while you are waiting on your food. Let me tell you, they are addictive and we were hooked!
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What Are Half Sour Pickles?
Half Sour pickles are somewhere between a cucumber and a dill pickle, still crunchy, but not too sour. Store- bought pickles to me are too soft and have lost their crispness. These homemade pickles are just so fresh and crisp with lots of flavor. All I know is that they are just the perfect pickle in my eyes and I crave them all the time!
What You Need To Make These Half Sour Pickles
- cucumbers (English or baby cucumbers)
- apple cider vinegar
- filtered water
- maple syrup
- fresh dill
- peppercorns
- red pepper flakes (optional)
- garlic cloves (optional)
- sea salt
So being that we live a couple of hours away from this restaurant, this only means one thing, I had to recreate them myself. Now we can enjoy them anytime we please. If you have never had half sour pickles, then you are in for a special treat. It only takes a few ingredients and within just a few minutes, you will be enjoying the BEST pickle you've ever tasted!
I will have to say, these do not last very long at our house. We eat them up pretty quickly, I'm talking like in the very first day. We put these pickles on burgers or love to eat them right out of the jar for a snack.
How To Make These Half Sour Pickles
In a small saucepan, whisk together water, apple cider vinegar and maple syrup. Heat for a few minutes until hot, but not boiling.
Slice cucumbers into round chips to your liking of thickness.
Place the cucumbers into a pint size wide-mouth mason jar. Make sure to pack the jar full.
Top the cucumbers with the spices and garlic.
Pour the warm brine mixture over the cucumbers, covering each one, but leaving about an half inch at the top.
Cover with a lid and give them a shake.
Refrigerate for about 30 minutes and enjoy!
What is so wonderful is that they are so quick and easy to make...inexpensive too! I hope you love' em as much as we do. Let me know if you give it a try!
Quick & Easy Half Sour Pickles (Refined Sugar-Free)
Ingredients
- 1 English cucumber or 3-4 baby cucumbers
- 1/2 cup filtered water
- 1/2 cup apple cider vinegar
- 1-2 tablespoons pure maple syrup
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon dried dill or 2 sprigs of chopped fresh dill
- 1/8 teaspoon red pepper flakes (optional)
- 1 whole garlic clove (optional)
- 1 1/2 teaspoons sea salt
Instructions
- In a small saucepan, whisk together water, apple cider vinegar and maple syrup. Heat for a few minutes until hot, but not boiling.
- Slice cucumbers into round chips to your liking of thickness.
- Place the cucumbers into a pint size wide-mouth jar. Make sure to pack it full.
- Top the cucumbers with the spices and garlic.
- Pour the warm brine mixture over the cucumbers, covering each one, but leaving about a half inch at the top.
- Cover with a lid and give them a shake.
- Refrigerate for about 30 minutes and enjoy! (see recipe notes)
Notes
Nutrition
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