Rating: 3.6 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

These easy-to-make pickles from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" are tasty as a topping for their Barbecued Pork Sandwich or a simple snack for any time of day.

The Martha Stewart Show, May 2011, The Martha Stewart Show, May 2010, The Martha Stewart Show, Episode 5132

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 18 pickles
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.

    Advertisement
  • Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.

  • Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.

Cook's Notes

Pickles will keep for up to 1 week.

Advertisement

Reviews (3)

10 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
07/12/2011
It says these pickles are a tasty topping for bbq sandwiches, but let me tell you, they're dreadfully salty for eating alone. And I wish mine had a stronger dill flavor. Will try a different recipe next time.
Rating: Unrated
08/18/2010
These looked easy enough. The end result was so salty that i had to throw them out.
Rating: Unrated
07/05/2010
I made this recipe and let them sit at room temp for 3 days and 3 days in the fridge before serving. They did not taste of garlic or dill and weren't very pickled. Disappointed.
Advertisement