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Recipe: House Pickles from Chef Suzanne Vizethann of Buttermilk Kitchen

Team Made In|Apr 30, 2020

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




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


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.

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.

Cut the cucumbers into ⅛ inch thick slices and place in a large nonreactive bowl.

Pour 1 quart of pickling brine in a Made In 

4-6 QT Saucepan

over high heat and bring to a boil.

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.

Place the cucumber mixture in a quart-sized resealable container or food pan, cover, and refrigerate for at least 1 hour.

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