Pickles Recipe

Name: Del Bonos PICKLES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups water; 2 cups white vinegar; 2 tbs granulated sugar; 2 tbs kosher salt; 2 tsp pickling spice; 8 cups kirby cucumbers (small, firm) or Persian cucumbers, sliced or halved; 8 each fresh dill sprigs; 6 each garlic cloves, smashed; 2 each fresh dill heads (optional for extra flavor); 1 tbs mustard seeds; 1 tsp black peppercorns; 1 tsp red pepper flakes (optional for heat); 2 each clean quart jars with lids; 2 cups ice (for quick chill; optional)

Inspired by Del Bono

Time1h

Serves8

Make Pickles Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with PICKLES

Selected to pour

CHARDONNAY

SANTA LUCIA, ITALY

crisp · bright acidity · fruity

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Ingredients

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Brine

4 cups water

2 cups white vinegar

2 tbs granulated sugar

2 tbs kosher salt

2 tsp pickling spice

Vegetables & Aromatics

8 cups kirby cucumbers (small, firm) or Persian cucumbers, sliced or halved

8 each fresh dill sprigs

6 each garlic cloves, smashed

2 each fresh dill heads (optional for extra flavor)

1 tbs mustard seeds

1 tsp black peppercorns

1 tsp red pepper flakes (optional for heat)

Jars & Finishing

2 each clean quart jars with lids

2 cups ice (for quick chill; optional)

Method

Prep Vegetables & Jars

Wash and slice

Wash cucumbers thoroughly. Trim stem ends. If using larger kirbys, cut into spears or 1/4-inch rounds; if using Persian cucumbers, halve or slice to preference. Smash garlic cloves lightly with the flat side of a knife and peel.

Sterilize jars and lids by washing in hot soapy water and placing in a simmering water bath for 5 minutes, or run through a hot dishwasher cycle. Keep jars warm until ready to fill.

Place a dill sprig, 3 smashed garlic cloves, 1/2 tablespoon mustard seeds, and 1/2 teaspoon black peppercorns into the bottom of each quart jar. If using fresh dill heads, tuck one in each jar.

Make Brine

Combine 4 cups water, 2 cups white vinegar, 2 tablespoons granulated sugar, 2 tablespoons kosher salt, and 2 teaspoons pickling spice in a medium saucepan.

Bring mixture to a simmer over medium heat, stirring until the sugar and salt dissolve. Once it reaches a simmer, remove from heat and let it steep for 5 minutes to marry the flavors.

Strain the brine if desired to remove the pickling spice solids for a clearer brine, or leave them in for extra flavor.

Pack, Pour, and Seal

Pack cucumbers tightly into the prepared jars, leaving about 1/2 inch headspace at the top. Distribute remaining dill sprigs, garlic cloves, mustard seeds, peppercorns, and red pepper flakes evenly between the jars.

Carefully pour the hot brine into each jar over the cucumbers, covering them completely and maintaining the 1/2 inch headspace. Tap jars gently to remove air bubbles; add additional brine or water if necessary to reach headspace.

Wipe rims clean with a damp cloth and seat lids. For refrigerator pickles (quick pickles), screw lids on tightly and let cool to room temperature, then refrigerate. For a short hot-pack shelf life (not full canning), process filled jars in a boiling water bath for 10 minutes, then remove and cool undisturbed until lids pop. (Note: For true shelf-stable canning follow USDA-approved canning times and procedures based on altitude.)

Rest and Serve

Refrigerator (quick) pickles: chill at least 24 hours for noticeable flavor, best after 48 hours. They will keep up to 4 weeks refrigerated.

Canned (water-bath) pickles: let jars rest 1–2 weeks for full flavor development. Store sealed jars in a cool, dark place up to 1 year. Once opened refrigerate and use within a month.

Serve chilled as a tangy accompaniment to wood-fired pizza—slice into rounds or spears as needed.