24-Hour Half-Sour Dill Pickles


3 pounds (approx.) small pickling cucumbers, not peeled, well scrubbed
3 dill stalks
2 garlic cloves
1 tablespoon pickling spice
5 quarts water
1 cup vinegar
1/2 cup salt


Pack cucumbers into a sterilized 6-quart glass jar. Add dill stalks, garlic cloves, and pickling spice. Mix water, vinegar, and salt. Pour over cucumbers (leaving headspace) and seal. Leave at room temperature 1 day; then refrigerate. For sour dills, leave at room temperature 3-4 days; then refrigerate to keep crisp.


about 3 dozen pickles

Preparation Time

30 Minutes

Total Time

45 Minutes

Reader Comments

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half sour dill pickle recipe

Do you have to boil the brine for this recipe ?

half sour dill pickles recipe

The Editors's picture

Hi, Debbie. No boiling required.