Grillo’s Style Refrigerator Pickles (Quart Jar Version)
Crisp, garlicky, and unapologetically dill forward, these homemade refrigerator pickles taste just like the cult-favorite Grillo’s but made fresh in your own kitchen with no canning required.
Servings: 8
Calories: 10kcal
Equipment
- Small saucepan
- Quart jar with lid
- kitchen scale
- Cutting board
- knife
- Fermentation disk or pickle pipe (optional, to keep cucumbers submerged)
Ingredients
Brine
- 180 grams white distilled vinegar 3/4 cup
- 180 grams water 3/4 cup
- 10 grams non-iodized salt 1 3/4 teaspoons
- 1 gram granulated sugar 1/4 teaspoon
- 2 grams whole mustard seeds 1/2 teaspoon
- 2 grams whole black peppercorns 1/2 teaspoon
- 2 garlic cloves smashed
Jar Contents
- 2 to 3 small English cucumbers sliced into spears or rounds (soaked in ice water 15 to 30 minutes before packing)
- 10 to 15 grams fresh dill 2 to 3 sprigs
- 1 oak leaf washed (optional, for crunch)
Optional Add-Ons
- 1 gram Pickle Crisp calcium chloride (1/4 teaspoon) for extra crunch if not using oak or grape leaf
- pinch of red chili flakes for heat
Instructions
INSTRUCTIONS
- Slice cucumbers into spears or rounds and soak them in a bowl of ice water for 15 to 30 minutes. This step firms up the flesh and gives you a crisper final pickle.
- Combine the vinegar, water, salt, sugar, garlic, mustard seeds, and peppercorns in a small saucepan. Heat over medium heat just until the salt dissolves completely. Remove from heat immediately and allow the brine to cool to room temperature before using.
- While the brine cools, pack your quart jar with the fresh dill and the oak leaf if using. Add the drained cucumber spears or rounds, packing them in snugly so they stay upright and submerged.
- Pour the completely cooled brine over the cucumbers, making sure every piece is fully submerged. If needed, add a fermentation disk or pickle pipe to keep the cucumbers pressed below the brine line.
- Seal the jar and refrigerate for at least 48 hours before eating. The flavor deepens and improves between 3 and 5 days. Store in the refrigerator for up to 4 weeks.
Notes
Why Oak Leaves?
Oak leaves contain natural tannins that slow the breakdown of pectin in cucumber cell walls, helping your pickles stay crisp longer. They work the same way grape leaves do. Choose young, unblemished leaves from a pesticide-free tree you can positively identify. If you are unsure about your oak tree, use Pickle Crisp (calcium chloride) or grape leaves from a specialty grocery store instead.
Cucumber Choice Matters
English cucumbers work best for this recipe because they have thin skin, fewer seeds, and firm flesh that holds up well in a cold brine. Standard American slicing cucumbers tend to turn soft. Kirby cucumbers are also an excellent option if available.
Salt Note
Use non-iodized salt only. Kosher salt and pickling salt are both great choices. Iodized table salt can cloud the brine and affect the texture of the pickles.
Make Spicy Pickles
Add a pinch of red chili flakes directly to the jar before sealing, or tuck in a few thin slices of fresh jalapeno alongside the cucumbers for a spicy version.
Storage
Keep refrigerated at all times. Pickles are best within the first two weeks but will last up to 4 weeks fully submerged in brine. Discard if you notice off odors, significant brine cloudiness, or slimy texture on the cucumbers.
Brine Reuse
Do not reuse the brine for a second batch of pickles. After pickling, the salt and acid concentration has changed and bacteria from the cucumbers may be present. Always make fresh brine for the best flavor and safety.
What to Do With Leftover Brine: Grillo’s Style Pickled Eggs
If you have leftover brine after packing your jar, drop in a few peeled hard boiled eggs. Submerge them completely, seal the jar, and refrigerate. They are good after a few days and excellent by day four or five.
Important: because this is a refrigerator brine and not a tested recipe with measured salt and acid levels, treat these conservatively. Keep them refrigerated at all times, always use a clean utensil to remove eggs from the jar, and enjoy within one to two weeks. If anything smells off, discard them. Do not leave at room temperature for more than two hours during serving.
Leftover brine pickled eggs make an incredible egg salad. The brine seasons them completely so you only need a little mayonnaise and your favorite mix-ins.
