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Half Sour Pickles

Delicious homemade pickles!

Add all ingredients to a pickling jar and set aside in the fridge for approximately one week, longer if desired. Scale up quantities, based on every 5 cucumbers.

Prep time: 20 minutes

Passive time: Approx. 1 week


Pickling (Kirby) Cucumbers
or as many as fit in your pickling jar
1 Tbsp
Nectarina Pickling Spice*
Mix well before adding. Includes: equal amounts of coriander seeds, mustard seeds, peppercorns, plus bay leaves.
A few sprigs
Fresh Dill
Cloves Garlic
Chopped or minced
2+ Cups
Salt Water
1 heaping Tbsp sea salt* per 2 c water


  1. Wash cucumbers and add as many as fit in your pickling jar.
  2. Grind Pickling Spice with mortar and pestle, or add to plastic bag and crush with a rolling pin.
    Add ground Pickling Spice to cucumbers, 1 Tbsp per every 5 cucumbers.
  3. Add fresh dill and chopped garlic.
  4. Dissolve 1 Tbsp sea salt in 2 cups water. May need to heat water in order to dissolve salt, but return water to room temperature before pouring over cucumbers.
    Continue adding Salt Water until cucumbers are completely covered with water.
    Tip: Dissolve 1 Tbsp sea salt in 1 cup hot water, and then add 1 cup cold water to lower temperature.
  5. Sprinkle additional Picking Spice on top.
  6. Make sure cucumbers are completely covered in water, and close jar.
    Place in refrigerator, and let sit for at least 5 days before eating.
    Allow to sit longer to pickle more.

Find Nectarina Pickling Spice.

*available at Nectarina

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