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
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/.

Recipe courtesy of Steven Satterfield
Show: Unique Eats

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Quick and Easy Pickles

Recipe courtesy of Alex Guarnaschelli

Quick Sweet Pickles

Recipe courtesy of Tyler Florence

Quick Pickled Cucumbers

Recipe courtesy of Aarti Sequeira

Bread and Butter Pickles

Recipe courtesy of Eddie Russell

Your Classic Bread-and-Butter Pickles

Recipe courtesy of Chris Schlesinger

Miyoko McPherson's Japanese Pickled Cucumbers

Recipe courtesy of Miyoko McPherson

Lightning Fast Garlic Sesame Pickles

Recipe courtesy of Cooking Channel

Tandoori-Spiced Hamachi with Pickled Cucumbers

Recipe courtesy of Avec Eric, LLC

Pickled Cucumber Rainbow Carrot Slaw

Recipe courtesy of Kelsey Nixon

On TV

So Much Pretty Food Here