Hilda's Icebox Pickles

Name: Hilda's Icebox Pickles
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M2DT0H40M0.000S
Yield: About 8 quarts
Ingredients: 8 quarts (about 1 and 1/4 pounds) cucumbers, quartered; 3 yellow onions, cut into crescents; 1 head garlic, peeled and sliced; 12 cups white vinegar; 12 cups water; 1 cup pickling salt; 2 tablespoons coarsely ground black pepper

Recipe courtesy of Steven Satterfield

Show: Unique Eats

Episode: Southern Favorites

Hilda's Icebox Pickles

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Chef-owner Steven Satterfield of Atlanta's Miller Union uses these easy-to-make briny pickles at the restaurant as homage to his grandmother, Hilda. Unlike a lot of short-brined pickles, the pickling liquid is not heated in this recipe - simply mix and refrigerate. For a stable shelf life, give the pickles a 10-minute water bath after sealing in canning jars.

Level: Easy
Yield: About 8 quarts

Total: 2 days 40 min
Prep: 30 min
Inactive: 2 days
Cook: 10 min

Level: Easy
Yield: About 8 quarts

Total: 2 days 40 min
Prep: 30 min
Inactive: 2 days
Cook: 10 min

Ingredients

8 quarts (about 1 and 1/4 pounds) cucumbers, quartered

3 yellow onions, cut into crescents

1 head garlic, peeled and sliced

12 cups white vinegar

12 cups water

1 cup pickling salt

2 tablespoons coarsely ground black pepper

Directions

In a large bowl, combine the cucumbers onions, garlic, vinegar, water, salt and pepper. Do not heat any of the ingredients. Refrigerate for at least two days. Keep refrigerated if not processed in a hot water bath. To process: Clean and process quart canning jars and lids in a hot water bath. Place the unrefrigerated pickles, with pickling liquid, in the jars and seal. Process in a hot water bath for ten minutes. Store for up to six months.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

Recipe courtesy Chef Steven Satterfield, Miller Union