I made these pickles on air with Kellie Pickler and Harry Connick, Jr. on the HARRY show a few years ago. We thought it would be fun and funny to teach Pickler how to pickle pickles! It was hilarious; Harry, Kellie and the audience and I laughed our fool head off. With this recipe, I make Dill pickles, yellow squash pickle chips and pickled okra - refrigerator style. Which means these are quick pickles that do not have to be plunged into a canner of hot water for 20 minutes to preserve them. These pickles will last up to 1 month in the fridge. Make sure you sterilize the jars and lids before you start. I run them through the hot dishwasher beforehand. And I let the lids simmer in low boiling water until I put them on the jars. Use a very clean dish towel as well. Once you get the hang of this recipe, you can adjust your pickling spices and herbs to your taste. You can use any fresh vegetable also: cauliflower, sweet peppers, asparagus, green beans all are great!
Prep time: 20 minutes Total time: 135 minutes
Makes 3 jars pickles
- Make sure the jars and lids are fully clean. I run them through the hot dishwasher beforehand
- Leave an hour or so after making the pickles to let the jars come to room temperature before placing in the refrigerator
- I like to use 3-4 pint Ball jars
- You may have extra pickling brine left over; if you have enough vegetables, make a 4th jar
- 6 Kirby cucumbers cut into spears
- 2 pounds fresh okra, trimmed
- 1½ pounds yellow squash cut into ¼” thick rounds
- 4 cups water
- 4 cups cider vinegar
- 2 cups white sugar
- ¼ cup Kosher salt
- 3 fresh bay leaves
- 6 3"-4" fresh sprigs of dill
- 7-9 whole, peeled garlic cloves
- 3 teaspoons black or pink peppercorns
- 3 teaspoons whole coriander seeds
- 3 teaspoons whole fennel seeds
In a large saucepan, add water, vinegar, sugar, and salt. Bring to a slow boil on medium heat. Stir occasionally to dissolve the sugar and salt, 7-8 minutes. Turn heat down to low and let simmer while you prepare the jars.
Pack one jar each with the Kirby cucumber spears, okra pods, and slices of yellow squash. Place as many as you can until the jars are full but not packed. Layer in the bay leaves, garlic, peppercorns, coriander and fennel seeds; make sure you can see these ingredients from the outside of the jar. Use a clear butter knife to help put into place.
Transfer the hot pickling brine to a 1-quart measuring cup (I think it's easier to pour this way). Pour the brine in each jar, filling to about ½" to the top. Tap each jar on the counter to release any air pockets from the bottom. Fill with more brine if needed.
Seal the jars tightly with the lids. Clean off the outside of the jars with a warm, cloth. Let the jars rest on the counter to room temperature. Then, transfer to the refrigerator. The pickles will keep up to 1 month in the refrigerator.
- If you like things a little spicy, add a chile pepper to each jar
- For extra color, put carrot slivers or scallions in each jar
- If you want a more mild flavor, omit the garlic