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Fermented Kosher Sour Pickles


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Fermented Kosher Sour Pickles


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Fermented Kosher Sour Pickles

Olive-green and deliciously tangy, classic kosher sour pickles are made through a fermentation process. In order to get natural bacteria to form and effectively preserve cucumbers, begin by thoroughly cleaning your veggies. The cucumbers will be ready in about a week or more depending on how much salt was added and how sour you like your pickles. The more salt, the longer the fermentation process will take. Half sour pickles, made with about 1/2 cup salt per gallon of water, are ready in about a week. Full sour pickles, made with about 3/4 cup of salt per gallon of water, are ready in about 10 days, or more.


  • Prep Time : min
  • Ready Time : 0 min


1 jar


  • 4 pounds small cucumbers
  • 6 fronds of fresh dill
  • 2 small fresh or dry hot peppers (optional
  • 10 garlic cloves, thinly sliced
  • 1 tablespoon whole allspice berries
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons whole coriander seeds
  • ½ cup pickling salt
  • 3 quarts water


  1. Place the cucumbers in a gallon jar. Add the dill, hot peppers, garlic, allspice, peppercorns, and coriander.
  2. Dissolve the salt in water, and pour enough of the brine over the cucumbers so they are completely submerged in the liquid.
  3. Push a gallon size freezer bag into the jar. Pour the remaining brine into the bag, and seal the bag. By having a heavy bag of brine weigh down the cucumbers, they maintain a crunch during the fermentation process. Store the jar in a cool, dark place at room temperature.
  4. In about three days, tiny bubbles should appear in the brine. Skim any scum that may have accumulated in the jar, including rinsing of the bag of brine.
  5. When pickles are ready, they will be an olive-green color and have a prominent sour taste. Remove the brine bag and any scum. Store in the refrigerator where the pickles should keep for several months.





8 Responses to Fermented Kosher Sour Pickles

  1. avatar says: Mark

    I like this recipe and I am going to try it soon, I will let you know hwo they come out.

  2. I can’t wait to try this out.I’ll let you know how they turn out. Thank you.

  3. avatar says: nickyg33

    The area i pickle is a boiler room at least 90 degrees. I have done a number of batches very successfull. But lately I have lost alot turned to MUSH! What’s happening Too Hot…Not fresh Pickles?
    I am lost and frustrated

  4. Is pickling salt the same as kosher salt? Also, some people say to cover the jar loosely while fermenting. Does that also apply to your recipe?

  5. So… After these homegrown kirbies are half or full sour (brined) can they be canned ? And what about vinegar somewhere in this process. Thanks. Saul

  6. avatar says: Shulamis

    Can I make these pickles in a large plastic bucket covered with saran wrap or must they be made in a tightly closed jar?

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