Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


1/2 Sour Pickles

If you're a pickle fanatic like my fiance then this is just for you. Make your own tasty pickles this summer.


  • for each Jar ( here is where the large wide mouths come in handy.
  • Cucumbers (3 to 3 1/2 inches in size)
  • 1 tablespoon coarse salt (pickling salt/Kosher salt - iow - PURE NaCl. )
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar (assume 4% -use not more than 5%)
  • 3 cloves garlic( quartered will be better)
  • 3 bay leaves
  • Dry dill (1 tablespoon of dill seed, or 2 tablespoons of dry dill is about right)


1. Pack cucumbers into jars.

2. Add spices to each jar in the amounts listed.

3. Pour into each jar as much boiled water, slightly cooled, as is required to fill the jar to the top.

4. Adjust rubber rings and covers but do not seal  (This is an OLD recipe. You will be using modern jars - modern method = place the lids and rings - engage the threads but do not tighten).

5. Keep the jars at room temperature until fermentation stops and the liquid in the jars becomes cloudy.

6. Tighten covers and store in a cool place. (remove lids and clean jar lips before tightening).

7. Fermentation is hastened if jars are placed in the sun. (not recommended. Fermentation should proceed at an orderly pace. Temperature should be fairly constant. Rabid fermentation is not wanted).

8. Pickles should be ready to eat within 10 days.

Variation: For a spicy pickle, add 1 small red hot pepper to each jar and 1/4 tablespoon whole mixed spice (as in pickling mixture) at the top before adding water.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Perfect Strawberry Jello Saladvideocam

Party Perfect Strawberry Jell-O is that retro dessert recipe you've been craving for your next big bash. Impress everyone with this… Continue reading: "Perfect Strawberry Jello Saladvideocam"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It