I love dill pickles. Grillo’s are a real favorite but they’re not easy to get here. Walmart has them occasionally – if I can get to Costco, I grab a bucket full. I was craving them a few months ago and couldn’t find any – so I found a recipe and tweaked and added and subtracted, until I got them SO CLOSE.
Give them a try and let me know what you think!
Refrigerator Dill Pickles
This taste remarkably like a fairly cult-favorite refrigerator section pickle you can buy at Costco
- 1 cup white vinegar
- 1 cup water
- 6 cloves garlic smack it with a knife to crush it, but don't mince it – 3 cloves per jar
- 3 tsp sea salt or canning salt You dont want anti-caking agents in it, if possible – regular salt will work
- 1/2 tsp sugar
- 1/2 tsp whole peppercorns I use tricolor, it doesn't really matter. I'm not sure they'd taste the same with ground or cracked black pepper
- 1 tsp whole mustard seeds this wont work with powdered mustard
- 3 english cucumbers wash but do not peel
- 1/2 oz fresh dill a few sprigs per jar, i just use the stuff in the herb section of the produce case, not true pickling dill
In your saucepan combine the vinegar, salt, water, garlic, sugar, mustard seeds and peppercorns in your sauce pan – bring to a simmer.
While you wait for your ingredients to come to a simmer – slice your cucumbers about 1/4" thick – i actually do mine just over 1/4" as I like a thicker, crisper pickle. You can also do spears if you prefer.
Slide a few sprigs of the dill into the jar and tuck against the side. Be generous with the dill here – it will make a difference. Pack in your cucumbers. Don't be afraid to really pack them in there – they'll shrink and smush as they "cure".
When your ingredients come to a boil, stir it up well and remove from heat – let it cool. Room temp is best – but "touchable" warm is ok as well.
When your brine has cooled, divvy the liquid up between the 2 jars, and divide the mustard seeds, peppercorns and garlic up between the jars.
If your liquid didnt fill the jars – cram in a few more cucumber slices and/or top off with water.
Screw the lid on and put in the fridge for 48 hours, then taste – if they're uber-vinegar-ey but not garlicy/dill flavored, let sit another day. I've never had to let them sit longer, but I like a sharp pickle
You can use pickling cucumbers if you can get them – its hard to find them. English cucumbers are always available. I tried this with regular American/US cucumbers and they got really mushy. Do not recommend.
I made both Dills and Bread & Butter – shown in this photo – will share the B&B pickle recipe at another time.