Sour Pickles

Quick sour pickles with vinegar and mustard seed—no fermentation needed. Crisp, tangy, and shelf-stable with a clean, sour bite and simple canning method.

Sour pickles are usually associated with traditional lacto-fermentation—a slow, salt-based process that develops bold, tangy flavor over several weeks. But you can also get that clean, puckery sourness with vinegar in just one day.

These Quick Sour Pickles are ready to go from garden to pantry in under an hour, with no fermentation required and zero risk of your batch going off.

This recipe is adapted from the National Center for Home Food Preservation and the University of Georgia Extension’s So Easy to Preserve. It’s a straightforward vinegar-based canning recipe, great for beginners and longtime picklers alike. The result is a crisp, tart pickle with just mustard seed for spice—simple, sour, and shelf-stable.

They’re excellent on sandwiches, chopped into salads, or served alongside anything grilled.

Ingredients for Quick Sour Pickles

This recipe yields about 4 pint jars or 2 quarts of sour pickles. It’s scaled for smaller cucumbers (3 to 4 inches long) that pack easily into jars and maintain crunch.

Cucumbers: Choose small, firm pickling cucumbers, about 3–4 inches each. Trim off 1/16 inch from the blossom end to avoid softening and scrub thoroughly with a veggie brush to remove bumps or prickles.

Vinegar: Use white or apple cider vinegar, but always make sure it’s 5% acidity. This gives the pickles their sour tang and makes them safe for water bath canning.

Water: Dilutes the vinegar just slightly, so the pickles are sharp but not overwhelming. Don’t increase the water—stick to the ratio for safety.

Canning Salt: Essential for flavor and clarity. Table salt can cloud the brine or affect texture, so stick to canning or pickling salt.

Mustard Seed (1 Tbsp per pint jar): The only spice in the mix, but it adds warmth and depth. You can add it directly to the jars or boil it into the brine—it works either way.

How to Make Sour Pickles

Start by washing and scrubbing the cucumbers thoroughly. Slice off 1/16 inch from the blossom end, and leave about ¼ inch of the stem on the other side if you like the traditional look. Pack the cucumbers into hot, sterilized canning jars—either pints or quarts—leaving ½ inch of headspace at the top.

In a saucepan, combine the vinegar, water, and canning salt. You can stir in the mustard seed now or add 1 tablespoon to each pint jar before pouring in the brine. Bring the mixture to a full boil over high heat.

Carefully pour the hot brine into each jar, making sure to maintain ½ inch of headspace. Remove any air bubbles with a knife or chopstick, then adjust the brine if needed. Wipe the rims, apply lids and bands, and process the jars in a boiling water bath canner.

Process pint jars for 10 minutes (adjust for altitude if needed). Once done, let the jars cool for 12–24 hours, then check the seals and store in a cool, dark place. These sour pickles are ready after a few days, but the flavor gets better after a week or two.

Altitude Adjustments

For safe water bath canning, adjust time based on your elevation:

• 0 to 1,000 feet: 10 minutes (pints)
• 1,001 to 6,000 feet: 15 minutes
• Above 6,000 feet: 20 minutes