- 12 ounces Persian cucumbers (sliced into coins or spears)
- 5-6 large sprigs of fresh dill (roughly chopped)
- 4 small cloves garlic (thinly sliced)
- 1 bay leaf
- 11/3 cups water
- 2/3 cup rice vinegar
- 1 tablespoon fine sea salt
- 2 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional, for extra depth)
- 1/8 teaspoon red pepper flakes (crushed, for mild heat)
Required Kitchen Tools
When I make my Grillo's Pickle Recipe at home, I keep things super simple. No fancy canning equipment is needed, just a few basics that you probably already have in your kitchen:
- 1-Quart Mason Jar (or any glass jar with a lid): Perfect for layering cucumbers and pouring in the brine. Glass is best because it won't react with the vinegar.
- Cutting Board & Sharp Knife: To slice cucumbers into coins or spears and thinly slice the garlic.
- Measuring Cups & Spoons: For precise brine measurements, you want the perfect balance of tang and salt.
- Small Saucepan (optional): If you prefer to warm the brine slightly to dissolve the salt faster, though I usually whisk it cold.
- Mixing Bowl or Pitcher: To combine water, vinegar, salt, and spices before pouring into the jar.
Having these tools ready makes the process quick and mess-free.
