Lacto‑fermented dill pickles, often called “half‑sours,” have been a staple in New York Jewish delis for over a century. They were originally a way to preserve cucumbers before refrigeration, providing a crunchy, tangy side that complemented pastrami and corned beef sandwiches.

In the Northeast, especially New York, dill pickles are typically fermented with plenty of garlic and fresh dill, yielding a crisp, mildly sour bite. In the Midwest, they may include mustard seeds and be fermented longer for a deeper sourness, while Southern styles often add hot peppers for heat.

They are served chilled, sliced thin, and placed on the side of a sandwich or on a pickle platter. The traditional “half‑sour” is taken out of the jar after about four weeks, when it is still firm and only mildly acidic.

Pickles are a common accompaniment at deli lunches, holiday meals such as Passover brunches, and community gatherings where a salty, probiotic side is appreciated. They also appear on the classic “deli platter” served at bar‑becues and family picnics.

Lacto‑fermented pickles develop their sourness from lactic‑acid bacteria, which also create beneficial probiotics. The process preserves the cucumber’s natural crunch and imparts a complex, slightly yeasty flavor that vinegar‑pickles lack.

Adam Ragusea adds a splash of vinegar as an extra safety measure to suppress any unwanted microbes before the lactic‑acid bacteria become dominant. The amount is low enough not to interfere with the traditional fermentation flavor.

Common errors include using too much salt (which stalls fermentation), not keeping the cucumbers fully submerged, sealing the jar airtight (causing pressure buildup), and neglecting to skim surface mold. Following the 2‑2.5% salt rule and using a weight prevents most issues.

Yes. After the six‑week fermentation, transfer the jars to the refrigerator. The pickles will keep for up to two months chilled. Do not leave them at room temperature after fermentation is complete.

The cucumbers should be firm to the bite, not mushy, and the brine should be clear or slightly cloudy with no floating debris. A pleasant sour aroma and a bright green color indicate proper fermentation.

The YouTube channel Adam Ragusea focuses on science‑based cooking, recipe development, and food technique explanations, often blending culinary fundamentals with food‑science insights for home cooks.

Adam Ragusea emphasizes the underlying microbiology and safety parameters—like precise salt percentages and pH thresholds—while many other channels present fermentation more casually. His videos include expert interviews and reference university extension research.