Show: Emeril Live
Episode: Pickle Picks
Total:
47 min
Prep:
30 min
Cook:
17 min
Yield:
6 pints of pickles
Level:
Easy

Ingredients

Directions

Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.

Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.

Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

Cook's Note

If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles.

IDEAS YOU'LL LOVE

Pickled Peaches

Recipe courtesy of Damaris Phillips

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Dill Fingerling Potatoes

Recipe courtesy of Ina Garten

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Spicy Chocolate Chicken

Recipe courtesy of Giada De Laurentiis

Gina's Hot and Spicy Tortilla Soup

Recipe courtesy of The Neelys

Classic All-American Burger with Fried Sweet Pickles

Recipe courtesy of Emily Ellyn

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking