Sour Pickles

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Quick and tangy sour pickles with no fermentation required. These crisp, mustard-spiced pickles are vinegar-based, shelf-stable, and ready in just one day.

Prep Time10

Cook Time10

Canning time10

Total Time30

Course: pickles

Cuisine: American

Keyword: Sour Pickles

Servings: servings, or 4 pints

Equipment

Water Bath Canner

Ingredients

4 lbs pickling cucumbers 3–4 inches long
1 quart vinegar white or cider vinegar, 5% acidity
1 cup water
¼ cup canning salt
¼ cup mustard seeds or 1 Tbsp per pint jar

Instructions

Prep cucumbers: Wash thoroughly, trim blossom ends, and leave ¼ inch of stem.
Pack jars: Place whole cucumbers into hot pint or quart jars, leaving ½ inch headspace. Add 1 Tbsp mustard seed per pint, or boil seeds in brine.
Make brine: In a saucepan, combine vinegar, water, and salt. Bring to a boil.
Fill jars: Pour hot brine over cucumbers, maintaining ½ inch headspace. Remove bubbles, adjust brine if needed.
Process: Wipe rims, apply lids, and process pints for 10 minutes (adjust for altitude).
Cool & store: Let cool for 12–24 hours. Check seals, label, and store. Flavor improves after 1–2 weeks.

Notes

Adjusting the Flavor

Want a milder sour? Add ¼ cup sugar to the brine—or about 1 tablespoon per pint jar. This rounds out the acidity without turning them into sweet pickles. It’s optional, but a good tweak for those who like their pickles a little less puckery.

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

Nutrition