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Refrigerator Dill-Rose Pickles
Persian or pickling cucumbers pack into jars with halved garlic cloves, dried rose petals, mustard seeds, and pink peppercorns before a white wine vinegar brine — just barely sweetened with a quarter cup of sugar — pours over them. No boiling-water bath required: the jars go straight into the refrigerator for a full 24-hour cure. The rose petals give the brine a faint floral note that fades into the background, while the pink peppercorns add a mild fruitiness alongside the vinegar sharpness. Makes 16 servings, keeps refrigerated for several weeks.
Equipment
- Stovetop
- Saucepan
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
- 1Slice the cucumbers lengthwise into quarters to make spears, or cut them thinly crosswise to create chips.
- 2Pack 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. Packing them tightly ensures they won't float above the brine.
- 3Combine 2 cups (480 ml) of 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. Heating the brine ensures the sugar and salt fully incorporate without leaving a gritty residue.
- 4Let the brine 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 to chill.
Notes
- Pickling time: Chips need about 24 hours to absorb the brine, while spears take 2 to 6 days to reach their peak flavor.
- Storage: Keep the jars tightly sealed in the refrigerator for up to 4 weeks.
- Equipment: You don't need special canning gear for this recipe, just clean glass jars with tight-fitting lids.