Grillos Pickle Recipe
Grillo’s Pickles aren’t just your average jarred pickles; they represent tradition, care, and the art of backyard gardening. So, let’s roll up our sleeves and make your own small-batch masterpiece!
Ingredients
- Cucumbers Kirby or Persian work best – 6-8 medium-sized
- Garlic cloves – 4 sliced
- Fresh dill – 2 sprigs per jar
- White vinegar – 1½ cups
- Water – 1½ cups
- Kosher salt – 2 tablespoons
- Sugar – 1 tablespoon optional, for a sweeter taste
- Pickling spices – 2 teaspoons mustard seeds, black peppercorns, coriander seeds, and red pepper flakes
Instructions
- Wash your cucumbers thoroughly and slice them into spears or rounds, depending on your preference. For a true Grillo’s-style pickle, keep the cuts uniform.
- Place 2 sprigs of fresh dill, a few garlic slices, and a sprinkle of pickling spices into the bottom of each sterilized jar. Add the sliced cucumbers, packing them tightly but not squishing them.
- In a medium saucepan, combine water, vinegar, kosher salt, and sugar (if using). Heat the mixture over medium heat, stirring occasionally, until the salt and sugar dissolve completely.
- Carefully pour the hot brine over the cucumbers in each jar, making sure they’re fully submerged. Leave a little space at the top of each jar. Seal the jars tightly with their lids.
- Allow the jars to cool to room temperature, then refrigerate them. Your pickles will start to develop flavor in as little as 24 hours, but for the full Grillo’s experience, give them at least 3-5 days.
Video
Notes
To store Grillo’s Pickles properly, keep them in airtight, sterilized glass jars and refrigerate them at all times. Ensure the pickles are fully submerged in the brine to prevent spoilage.