Lambrusco Dill Pickles

Posted by in Recipes on Feb 06, 2014 . .

Artisan Lambrusco Vinegar Dill Pickles


  • 2 cup Water
  • 0.25 cup White Sugar
  • 2 Tbsp Kosher or Pickling Salt
  • 1 Dried Bay Leaf
  • 1 tsp Peppercorns
  • 2 cup Lambrusco Balsamic Vinegar
  • 10 3-4 inch Pickling Cucumbers
  • 1 bunch Fresh Dill Weed
  • 4 cloves Garlic
  • 1 tsp Olive Cart Gourmet Four Peppercorn Blend
  • 1 Hot Chili, stem removed (optional)


  • 1. In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf and peppercorns. Bring to a boil over medium heat.
  • 2. Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles.
  • 3. Place a sprig of fresh dill (and hot chili, if decided) into each jar and seal with lids. Refrigerate for 10 days before eating.
  • 4. Use within 1 month.

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