June 01, 2012


In a 4-quart saucepot, bring the vinegars, sugar, salt and water to boil. As soon as the liquid comes to a boil, add all of the remaining ingredients except for the cucumbers. Bring back to a boil and immediately shut off the heat. Let sit covered for 3 minutes. Place the cucumbers in a large heat resistant storage container that can accommodate all of the cucumbers and the liquid. Very carefully ladle the hot liquid over the cucumbers, making sure they are all submerged. Cover loosely and place in the refrigerator for 24 hours. These pickles will keep for 10 days, refrigerated. Enjoy!

Recipe by Chef/Owner Joshua Riazi, Ripe Hospitality, Providence


  • 1 cup white vinegar
  • 1 cup red wine vinegar
  • 1 cup cider vinegar
  • 1 cup granulated sugar
  • ¼ cup kosher salt
  • 2 cups water
  • 1 tablespoon whole coriander
  • 4 garlic cloves, peeled
  • 2 sprigs fresh thyme
  • 3 bay leaves
  • ½ celery stalk
  • 1 teaspoon red pepper flakes
  • 2 shallots, peeled and cut in half
  • 8–10 stems fresh parsley or dill, washed and dried
  • 1 tablespoon whole black peppercorns
  • 6 cups sliced (¼ inch rounds) pickling cucumbers
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