Aunt Elizabeth’s Fresh Dills

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This heritage recipe from Farmer Rob’s mom is his favorite pickle and evokes lots of memories for him whenever I make them. She always made them in an ice-cream bucket and I remember her being very excited when she sourced a studier white bucket with a red lid, which is how I remember them being served at every extended family summer picnic.

Above: Farmer Rob with his parents

There probably would have been a cousin revolt if she hadn’t brought them, and I still hear his (now very adult) cousins rave about Aunt Elizabeth’s ice-cream bucket pickles. Today Mom’s “bucket pickles” are all the rage again with chefs and home canners, and are commonly referred to as a “quick pickle” or “refrigerator pickle”. They’re super simple to make as there’s no processing or canning involved, they just require a bit of space in your fridge and won’t last long if you have a pickle lover in your family.   

Ingredients

1 cup pickling vinegar
¼ cup pickling or kosher salt
4 stalks Fresh Pickling Dill
6 Garlic Cloves, peeled

2 Tbsp. Pickling Spice
3 dried Red Chilis
Enough Pickling Cucumbers to fit

Method

To make the brine, bring to a boil:

6 cups water
1 cup pickling vinegar
¼ cup pickling or kosher salt
Allow to cool slightly before pouring over pickles.  

Layer in a 4L jar or container (ideally an ice cream bucket!)
4 stalks Fresh Pickling Dill, folded accordion style to fit
6 Garlic Cloves, peeled
2 Tbsp. Pickling Spice
3 dried Red Chilis, broken in half to release the seeds
Enough Pickling Cucumbers to fit, 3-4 inches long, both ends trimmed

Pour hot brine over cucumbers, allow to cool and store in the fridge.  If possible, wait a few days before you start enjoying them. Keeps for about 2 months, if they last that long!

 

No canning required, you can store these pickles in the fridge in a sealed container for up to a year.