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.
Recipe courtesy of Steven Satterfield
Show: Unique Eats
Print
Total:
48 hr 40 min
Prep:
30 min
Inactive:
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

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, 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. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here