Grillos Pickle Recipe

Ingredients

• 6-8 cucumbers (medium-sized)
• 2 sprigs dill (fresh)
• 2 garlic (sliced)
• 2 tsp pickling spices (mustard seeds, black peppercorns, coriander seeds, and red pepper flakes)
• 1 c water
• 2 c white vinegar
• 1 tbsp kosher salt
• 1 tbsp sugar (optional, for a sweeter taste)
• 1/4 tsp alum

Cookware

• jar
• saucepan

Steps

1. Wash cucumbers thoroughly and slice them into spears or rounds, depending on your preference. For a true Grillo’s-style pickle, keep the cuts uniform.

2. Place dill into the bottom of each sterilized jar, along with a few garlic cloves and a sprinkle of pickling spices. Add the sliced cucumbers, packing them tightly but not squishing them.

3. In a medium saucepan, combine water, white vinegar, kosher salt, and sugar. Heat the mixture over medium heat, stirring occasionally, until the salt and sugar dissolve completely. Optionally add alum to retain crispness when storing.

4. 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.

5. 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.