Recipe: House Pickles from Chef Suzanne Vizethann of Buttermilk Kitchen

  • Team Made In
  • Apr 30, 2020
Share This

Here's a recipe for House Pickles from Chopped Champion & Chef Suzanne Vizethann of Buttermilk Kitchen that can be made with a Made In Stock Pot and Saucepan!

House Pickles


Pickle Brine

  • 4 cups white vinegar
  • 2 cups cider vinegar
  • 4 cups granulated sugar
  • 2 Tbsp dry mustard
  • ½ cup kosher salt
  • ½ Tbsp turmeric
  • 2 Tbsp red pepper flakes
  • 2 Tbsp whole fennel seeds
  • ¼ cup whole black peppercorns

House Pickles

  • 1 quart pickling brine
  • 2 lbs (about 8-10) medium Kirby cucumbers


  1. Put all pickle brine ingredients in a Made In 8 QT Stock Pot. Place pot on the stove over high heat. As soon as the mixture starts to boil, remove from heat and stir with a whisk until sugar and salt are completely dissolved.
  2. Using a china cap or a fine mesh strainer set over a 4 QT container, strain pickling liquid and discard seasonings. If not using right away, put in airtight container and let chill in the refrigerator overnight.
  3. Cut the cucumbers into ⅛ inch thick slices and place in a large nonreactive bowl.
  4. Pour 1 quart of pickling brine in a Made In 4-6 QT Saucepan over high heat and bring to a boil.
  5. Once brine starts to boil, pour it over the bowl with the cucumbers. Place a couple of small plates over cucumbers to weigh them down, ensuring they stay submerged in the liquid.
  6. Place the cucumber mixture in a quart-sized resealable container or food pan, cover, and refrigerate for at least 1 hour.
Share this Article

Our Story

Our Story

Born out of a 100-year old, family-owned restaurant supply business, we work to ensure our Cookware is as detail oriented as the chefs who choose to use it in their kitchens.

Learn More

Stay In Touch

Weekly recipes, techniques, and tips. Plus the culinary stories that make cooking meaningful. Sign up for our newsletter.

Latest Articles

Discover More

Shop Made In