These are the BEST Half Sour Pickles you’ll ever make! They’re crunchy, garlicky, and taste just like classic New York deli pickles—no canning required. Just pop them in the fridge for a few days and get ready to fall in love. There’s a reason why everyone loves this recipe!
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Ball Pickle Crisp: https://amzn.to/4m0KzGf (you can also find this in stores)
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Oh, hi. I just came back from the garden where I picked a bunch of cucumbers. There are so many this week. I am going to make a super easy batch of my halfsour pickles. Haven’t tried them yet? H find out why they’re the number one half sour pickles recipe on the internet. It’s cuz they’re really good. Like really, really good. like deli style New York crunchy pickles like the best. All right, let’s go. Okay, so I have a lot to say about this recipe, so let’s dive in. Okay, this recipe makes one half gallon of pickles. Yes, you can double it, triple it, quadruple it, whatever that’s called after it. You can do all those things. Just make sure you’re going to divide the garlic, the spices, and the saltwater brine evenly into each jar. Okay. You want to use small, firm cucumbers. Uh like pickle style Kirby cucumbers. Uh if you have some big old cucumber guys, uh you can use them. Just um cut them up into spares before you put them into jar. Just a heads up. Uh exposed flesh means that it’s going to absorb the brine. So, they might be a little saltier, okay? But they’re still fine. Sometimes we grow like a a big daddy and we just throw them in there. You need to let them sit for four days. Not one day, not two days, not three days. Are you listening to me? 4 days. Don’t you dare. Don’t you dare. I swear to You need to let them sit for 4 days. Just trust me on this. Okay? I know you want to try them, but once that jar is sealed, do try not to touch them. Okay? Um, for that signature crunchy crispy deli style pickles, I use ball pickle crisp. Let me see. Right here. I use these right here. You don’t have to use them, but I recommend them. Um, it helps them just from uh going going soft. Um, and especially if you’re going to let them sit in the sit in the refrigerator for a few weeks, then you really want them to help keep that crunchy crispy texture that you love. For one half gallon jar, you only need 1/4 teaspoons. So, this has lasted me forever. Uh, a lot of people ask, can I reuse the brine? Cuz I know it takes, you know, some decent ingredients and you want to reuse things. Yes. Let me show you something. I’m going to go into the fridge. One moment. Okay. So, this is pickles that we made about 5 days ago. And it has one pickle left. And this pickle is going into my tummy after this. So, this brine has only been used once. I think that you can reuse the brine twice. After that, don’t risk it. Like, you’re you’re you’re making the best half sour pickles, right? Like, let’s make them the best. Uh, check out the brine. Okay. After one time, if they’ve only been sitting for a few days, go ahead. Okay. Okay. But if they’ve been sitting in the fridge for 4 weeks and then you look at the brine and it’s kind of murky, uh, I just shook this so it’s still pretty clear. This is fine. But if it’s like super murky, don’t risk it. Throw it away and make some new saltwater brine. Um, these will stay crisp in the fridge for a couple weeks. But I dare you not to eat them all immediately. I double dog dare you. Let’s make half sour pickles. [Applause] This is a bit like playing Tetris. Now to find the best fit. Squeeze those cucumber babies in there. Perfect. One, two, three, four, five, six. Well, we did it. We made half sour pickles. When I first shared this recipe years ago, I had no idea it would take off like I did. To read the hundreds of comments from people all over the world celebrating these pickles and just leaving their memories. You know, so many people were born here, raised here, and then they moved thousands of miles away and they’re craving that deli style corner store pickle and now they can make them in their kitchen. and for them to talk about how special that is to them. It’s pretty special to me, too. I’m not going to cry about pickles. But yeah, thank you so much to everybody who has made these pickles. Uh if you haven’t made these pickles, then I really, really hope you do, cuz they’re worth it and I think they will change your pickled life. All right, thank you so much for making them with me in my Brooklyn kitchen. If you want this recipe and I have so many more garden recipes, then check out the recipe link in the description somewhere. And if you want to be friends and have liked this video, then hit that subscribe button. I upload videos once or twice a week with new recipes and I um yeah, let’s just be friends. Let’s just be friends. All right. Thank you so much for making these pickles. I’m so excited for you. Not going to cry. I’m going to cry.
1 Comment
That was 2 days, right? LMAO My hubby hates regular pickles but he LOVES these pickles!