Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Kosher garlic dill pickles

Chef ArnoldiChef Arnoldi Posts: 9
edited November -1 in Sides


12 pickling cucumbers 4 cloves garlic sliced 2 teaspoon pickling spices 4 cups water 4 tablespoons kosher salt 1 bunch fresh dill



mix the water with the salt till dissoved(brine solution). make more brine solution 1T per cup water if needed

wash & cut off the ends of the cucumbers.

arrange some dill & some garlic in the bottom of a deep pyrex dish.

place the cucumbers on top with pickling spices.

add the rest of the dill & garlic.

pour the brine solution over the cucumbers to cover completely (use a heavy plate to weigh down)

3-5 days the pickles are done [ half pickled, but will continue to get more sour]

place in the refrigerator and enjoy with your meals.

note: any white layer forming on top of the brine is to be removed.


Number of Servings: 12

Time to Prepare: 20 min

Sign In or Register to comment.