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.



Ingredient Checklist


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.

  • 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.

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
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
These looked easy enough. The end result was so salty that i had to throw them out.
Rating: Unrated
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.