If you’ve ever stood in the refrigerated section of the grocery store and grabbed a tub of Grillo’s Pickles, you know. You just know. They’re on a whole other level compared to the pickles you find on a regular shelf. So how to make Grillo Pickles at home? Here’s the complete guide.
They’re incredibly crispy, bursting with fresh garlic and dill flavor, and have that perfect, clean salty-sour bite. They taste fresh and vibrant, not like the soggy, muted pickles from a dusty jar. For a long time, I thought that kind of pickle perfection was something I just had to buy. But after a bit of experimenting, I’m happy to report that I’ve cracked the code! This copycat Grillo’s Pickles recipe is shockingly easy and gives you that same amazing fresh-from-the-deli taste right at home.
If you’re ready to make the best refrigerator pickles of your life, let’s get started!
What Makes These Pickles Taste Like Grillo’s?
There are a few key secrets to replicating that iconic Grillo’s style, and it’s all about keeping things fresh and simple.
First and foremost is the crunch. The number one thing that sets these pickles apart is that incredible, satisfying CRUNCH. Because these are refrigerator pickles, we’re not using any heat or canning processes. This is what keeps the cucumbers incredibly crisp, just like the original.
Next up is the bold, fresh flavor. We are not using any dried powders or „pickling spice“ mixes here. It’s all about big, fresh ingredients. We’re talking whole cloves of smashed fresh garlic and big, leafy sprigs of fresh dill. This gives the pickles a clean, bright, and intensely garlicky flavor that is absolutely addictive.
Finally, there’s the „secret“ to a lasting crunch: grape leaves. If you look at a container of Grillo’s, you’ll see a leaf in there. Grape leaves contain natural tannins, which are a food-safe preservative that helps keep the cucumbers firm and crunchy for longer!
Ingredients You’ll Need
Here’s the simple list of ingredients for making these amazing pickles.
- 1 ½ lbs (about 6-8) Kirby cucumbers or other small pickling cucumbers
- 4-5 large sprigs of fresh dill
- 8-10 large cloves of garlic, peeled and lightly smashed
- 2 fresh or jarred grape leaves (optional, but recommended for crunch)
- 1 teaspoon black peppercorns
- 2 cups filtered water
- 2 cups distilled white vinegar (5% acidity)
- 2 tablespoons pickling salt or non-iodized sea salt
Kitchen Utensils You’ll Need
- Two 32-oz (quart-sized) glass jars with tight-fitting lids
- A large pitcher or bowl for mixing the brine
- Knife and cutting board
- Whisk
So here is the Guide on how to make Grillo Pickles at Home
Follow these simple, no-cook steps for pickle perfection.
1. Prep Your Cucumbers and Jars Wash your cucumbers thoroughly under cold water, gently scrubbing off any spines or dirt. Trim a tiny sliver off both the stem end and the blossom end of each cucumber. You can leave them whole, or slice them into spears or chips (coins). Wash your jars and lids well with hot, soapy water and rinse them thoroughly.
2. Make the Cold Brine In your large pitcher or bowl, combine the filtered water, distilled white vinegar, and salt. Whisk vigorously until the salt is completely dissolved. That’s it! No boiling required.
3. Pack the Jars This is the fun part! In each of your two jars, place half of the fresh dill sprigs, half of the smashed garlic cloves, and one grape leaf. You can add half a teaspoon of peppercorns to each jar now as well. Pack your prepared cucumber spears or chips tightly into the jars on top of the aromatics. You want them to be snug in there so they don’t float around too much.
4. Add the Brine and Chill Carefully pour the cold brine over the cucumbers in each jar, making sure to completely submerge everything. Leave about ½ inch of space at the top of the jar. Screw the lids on tightly and give the jars a gentle shake.
5. Be Patient! Place the jars in the refrigerator. Now comes the hard part: waiting. You can technically eat them after 24 hours, but for the best, most authentic flavor, you need to let them pickle for at least 3 to 5 days. They’ll get even better after a full week!
My Personal Tips for the Crispiest Pickles
- Start with the Right Cucumbers: Look for small, firm Kirby cucumbers. They have thin skins, small seeds, and a low water content, making them ideal for pickling. Persian or small English cucumbers can also work.
- Trim the Blossom End: The blossom end of the cucumber (opposite the stem) contains an enzyme that can cause pickles to soften over time. Trimming it off helps ensure a crispier result.
- Don’t Use Iodized Salt: Regular table salt often contains iodine and anti-caking agents that can make your brine cloudy and sometimes impart an off-flavor. Use pickling salt, kosher salt, or non-iodized sea salt.
- The Grape Leaf Trick: If you can’t find grape leaves (check Mediterranean markets or the international aisle near the olives), you can add half of a black tea bag or a few loose black tea leaves to each jar. Black tea also contains tannins and works in a similar way!
How to Store Your Pickles
Keep these pickles in their brine in a tightly sealed jar in the refrigerator at all times. They should stay wonderfully crisp for several weeks, up to a month, though the crunch will gradually lessen over time. But let’s be honest—they’re so good, they probably won’t last that long! If you want, you can check out my other Grillo’s Pickles Recipe.
How to make pickles like grillos
Ingredients
- 1 ½ lbs Kirby cucumbers
- 8-10 large garlic cloves peeled and smashed
- 4-5 large sprigs of fresh dill
- 2 grape leaves optional for crispness
- 1 tsp black peppercorns
- 2 cups filtered water
- 2 cups distilled white vinegar
- 2 tbsp pickling salt or non-iodized sea salt
Instructions
- Wash your cucumbers thoroughly under cold water, gently scrubbing off any spines or dirt. Trim a tiny sliver off both the stem end and the blossom end of each cucumber. You can leave them whole, or slice them into spears or chips (coins). Wash your jars and lids well with hot, soapy water and rinse them thoroughly.
- In your large pitcher or bowl, combine the filtered water, distilled white vinegar, and salt. Whisk vigorously until the salt is completely dissolved. That's it! No boiling required.
- This is the fun part! In each of your two jars, place half of the fresh dill sprigs, half of the smashed garlic cloves, and one grape leaf. You can add half a teaspoon of peppercorns to each jar now as well. Pack your prepared cucumber spears or chips tightly into the jars on top of the aromatics. You want them to be snug in there so they don't float around too much.
- Carefully pour the cold brine over the cucumbers in each jar, making sure to completely submerge everything. Leave about ½ inch of space at the top of the jar. Screw the lids on tightly and give the jars a gentle shake.
- Place the jars in the refrigerator. Now comes the hard part: waiting. You can technically eat them after 24 hours, but for the best, most authentic flavor, you need to let them pickle for at least 3 to 5 days. They'll get even better after a full week!
Notes
Frequently Asked Questions About This Recipe
1. Do I really have to use grape leaves? No, you don’t have to, and your pickles will still be delicious! However, the tannins in the grape leaves are a classic trick to help keep pickles extra-crisp for a longer period.
2. How long will these pickles last? Stored in the refrigerator, they will last for up to a month. However, they are at their absolute crispiest and best in the first two weeks.
3. Can I make these spicy? Absolutely! This is one of the best parts of making your own. Add a few slices of fresh jalapeño, habanero, or a teaspoon of red pepper flakes to each jar to make a spicy version.
4. Can I use a different type of vinegar? Distilled white vinegar provides the cleanest, most classic dill pickle flavor that is most similar to Grillo’s. You could experiment with apple cider vinegar, which would give a slightly fruitier, more mellow tang.
This is such a simple and rewarding recipe. Once you realize how easy it is to make amazing, crunchy pickles at home, you’ll never look back. Enjoy! Let me know in the comments if you give them a try!