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Dill-Rose Pickles
These quick refrigerator pickles combine crisp cucumbers with an aromatic blend of fresh dill, dried rose petals, and pink peppercorns. The floral notes add a unique twist to the classic tangy brine, balancing sharp white wine vinegar with a hint of sweetness. They make a bright, crunchy addition to sandwiches, cheese boards, or afternoon snacks.
Ingredients
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers (about 1¾ pounds / 800 g total)
- 4 garlic cloves, cut in half lengthwise
- 1 tablespoon dried rose petals
- 2 teaspoons mustard seeds
- 2 teaspoons pink peppercorns
- 2 cups (480 ml) white wine vinegar
- ¼ cup (50 g) granulated sugar
- 2 tablespoons fine sea salt
Instructions
- 1Measure out 2 cups (480 ml) of water and gather a few sprigs of fresh dill for the brine.
- 2Cut the cucumbers into your preferred shape. Slice them lengthwise into quarters to make spears, or cut them thinly crosswise to create chips.
- 3Pack the sliced cucumbers tightly into a large 48-ounce (1.5 L) jar or divide them among several smaller jars. Tuck the halved garlic cloves, dried rose petals, mustard seeds, pink peppercorns, and fresh dill sprigs in with the cucumbers.
- 4Combine the measured water, white wine vinegar, granulated sugar, and fine sea salt in a medium saucepan. Warm the mixture over medium heat, stirring constantly for about 1 minute until the salt and sugar completely dissolve.
- 5Allow the brine to cool briefly, then pour it directly over the cucumbers in the jars. Secure the lids tightly and leave the jars on the counter until they reach room temperature, then transfer them to the refrigerator.
- 6Chill the pickles before eating. The chips need about 24 hours to absorb the brine, while spears take 2 to 6 days to reach their peak flavor. Keep the jars refrigerated for up to several weeks.