Hilda's Icebox Pickles

Recipe courtesy Chef Steven Satterfield, Miller Union
Show: Unique Eats Episode: Southern Favorites
TOTAL TIME: 48 hr 40 min
Prep: 30 min
Inactive Prep: 48 hr
Cook: 10 min
YIELD: About 8 quarts
LEVEL: Easy

ingredients

  • 8 quarts (about 1 and 1/4 pounds) cucumbers, quartered
  • 3 yellow onions, cut into crescents
  • 1 head garlic, peeled and sliced
  • 12 cups white vinegar
  • 12 cups water
  • 1 cup pickling salt
  • 2 tablespoons coarsely ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Chef-owner Steven Satterfield of Atlanta's Miller Union uses these easy-to-make briny pickles at the restaurant as homage to his grandmother, Hilda. Unlike a lot of short-brined pickles, the pickling liquid is not heated in this recipe - simply mix and refrigerate. For a stable shelf life, give the pickles a 10-minute water bath after sealing in canning jars.
In a large bowl, combine the cucumbers onions, garlic, vinegar, water, salt and pepper. Do not heat any of the ingredients. Refrigerate for at least two days. Keep refrigerated if not processed in a hot water bath.

To process: Clean and process quart canning jars and lids in a hot water bath. Place the unrefrigerated pickles, with pickling liquid, in the jars and seal. Process in a hot water bath for ten minutes. Store for up to six months.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Sterilizing Jars:


Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips:


Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.