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Grillo’s Pickles

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Crispy homemade dill pickles that enhance sandwiches, burgers, and snacks with a tangy flavor.

Ingredients

Scale
  • 1 cup white vinegar
  • 1 cup water
  • 6 cloves garlic (smack to crush, 3 cloves per jar)
  • 3 tsp sea salt or canning salt (avoid anti-caking agents)
  • 1/2 tsp sugar
  • 1/2 tsp whole peppercorns
  • 1 tsp whole mustard seeds
  • 3 English cucumbers (wash but do not peel)
  • 1/2 oz fresh dill (a few sprigs per jar)
  • 1–2 leaves fresh grape leaves (per jar, for ultimate crunch)
  • scant 1/8 tsp pickling crisping granules (calcium chloride) (per pint jar)

Instructions

  1. Prepare the Brine: In a pot, combine the vinegar, water, garlic, sea salt, sugar, whole peppercorns, and mustard seeds. Stir well and bring to a boil.
  2. Prepare Cucumbers and Jars: While the brine heats, wash the cucumbers and cut them to fit your jars. Make sure your jars are clean and ready for filling.
  3. Cool the Brine: Once the brine reaches a boil, remove it from heat and let it cool for a few minutes.
  4. Combine & Cure: Place cucumber pieces, fresh dill, and grape leaves (or crisping granules) in the jars. Pour the brine evenly over the cucumbers, leaving a little space at the top. Seal the jars tightly.
  5. Refrigerate & Patience: Store the jars in the refrigerator. Give them time to cure for at least 48 hours.

Notes

Use fresh, firm cucumbers for the best crunch. Don’t skip on the grape leaves or crisping granules for optimal texture.

Nutrition

Keywords: pickles, refrigerator pickles, dill pickles, homemade pickles

Find it online: https://yourfavoriterecipes.com/grillos-pickles-recipe-super-crispy-dill-pickles/