Recipe courtesy of Steven Satterfield

Hilda's Icebox Pickles

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.
  • Level: Easy
  • Total: 2 days 40 min
  • Prep: 30 min
  • Inactive: 2 days
  • Cook: 10 min
  • Yield: About 8 quarts
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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

  1. 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.

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