Skip to content Skip to footer

I did an episode of Iron Chef two summers ago with a very talented chef named Joe Isidori. I got to eat approximately 15 courses of steak prepared by him and Bobby Flay. It was pure heaven. I just wish I could have distributed those meals out over a longer period of time… they had to roll me out on a cart.

Joe Isidori recently opened a new restaurant in Brooklyn called Arthur on Smith Street, check it out please.

The meal begins not with a plain ol’ basket of bread and butter but with a wooden box filled with the most heavenly exotic bread you’ve ever sunk your teeth into, and pad of butter soaking in a pool of honey.

It also begins with this, a 24 hour pickle.

The 24-Hour Pickle:

Watch my video on how to make a universal pickle recipe and be sure to subscribe for more Modern Pioneering tips.


The idea behind the 24 hour pickle is to soak your kirby cucumbers in the pickling liquid for a single day so that they have a fresh flavor, and crunchy cucumber texture, with a mild and refreshing tang. It’s the only way I want to eat pickles now.

So I’ve been making some for myself, one cucumber at a time, reusing the pickling liquid as needed. You don’t want to make a whole lot of cucumbers at once unless you plan to have a pickle feast for dinner. This pickle style is more a la minute.

I don’t know what his particular recipe is, but mine has been working out just great. If you like pickles, I think you should try fresh pickles. They are even better.

Here is my 24-hour pickle recipe for you to try next time you have kirby cucumbers in your midst. It’s refreshing way to start a meal.

What’s your favorite thing to pickle?

How many more times can I say pickle in this post?


Here are some other pickling recipes to try too if you’re feeling ambitious:

Pickled Turnips

Pickled Peppers

Pickled Swiss Chard Stems

Pickled Red Beet Eggs

Have you subscribed to my YouTube Channel? It’s free and you’ll learn all kinds of Modern Pioneering tips and tricks. I’d love you to leave me a comment on the channel and let me know what you think. And don’t forget to share it with all your friends!


“The 24-Hour Pickle”

Save this liquid, reheat and use to make more pickles. You can also make a larger batch but keep in mind that it won't have the same fresh flavor and crunch unless they are consumed within 48 hours.
Prep Time5 minutes
Total Time1 day 5 minutes
Servings: 1 large pickle


  • 2 cups water
  • 1 1/2 cups rice wine vinegar
  • 1 teaspoon mustard seed
  • 1 teaspoon fennel seed
  • 1 teaspoon caraway seeds
  • 1 tablespoon sugar
  • 2 tablespoons salt
  • 2 garlic cloves
  • 1 kirby cucumber


  • Combine all the ingredients except the cucumber into a small saucepan and bring to a simmer. Turn off the heat and let cool until warm.
  • Add the kirby cucumber to a quart sized mason jar and pour the liquid and spices into the jar, covering the cucumber. Seal with a lid and place in the refrigerator for 24 hours.
  • Eat whole or cut into spears.


  • Robin
    Posted February 4, 2013 at 6:05 am

    I love pickles. I love bread and butters, but I love a garlic dill, too. This sounds like a great way to make a garlic dill that won’t get mushy. I hate mushy pickles.

  • Sarah @ The Cyclist's Wife
    Posted February 4, 2013 at 12:07 pm

    I just noticed my co-op sells pickling seasoning. Have you ever used anything like this? Results?

    • Post Author
      Posted February 4, 2013 at 1:34 pm

      I mix my own but you should try it and tell us how it works, I’m sure it’s great.

  • Katie
    Posted February 4, 2013 at 2:40 pm

    This looks amazing! I have a girls weekend this weekend and I’m thinking we will have to try this! Since you aren’t actually canning, do you think you could put this in a tupperwear? (i’m hoping for easier transportation and/or less fridge space)

    • Post Author
      Posted February 5, 2013 at 8:26 am

      As long as it is a plastic that can handle the vinegar. Sounds like a fun girls weekend treat!

      • Katie
        Posted February 7, 2013 at 12:59 pm

        Thanks for the reply!! My other question is…..why a Kirby cucumber? Could it work with others?

        • Post Author
          Posted February 10, 2013 at 3:52 pm

          Because they fit in the jar and large cucumbers won’t pickle nicely in 24 hours time!

  • Erika @ The Hopeless Housewife
    Posted February 5, 2013 at 2:06 pm

    This is such a clever idea, I must try it!

  • mark
    Posted February 16, 2013 at 11:00 am

    No Dill ?
    I use salt ,garlic, dill, set out 2 – 3 days then refrigerate, they keep for months, fresh and crunchy !! Just like NYC

  • The Girls' Guide to Guns and Butter
    Posted February 17, 2013 at 11:24 am

    Great to have one of those recipes! In Azerbaijan you would do this with herb-and-garlic stuffed fresh eggplants, love it!!

    • Post Author
      Posted February 17, 2013 at 11:59 am

      Yum, love the idea of pickled eggplant Sofya!

  • Katie
    Posted February 18, 2013 at 7:26 am

    I wonder if this would work for pickling green beans, one of my favorite things to can.

    • Post Author
      Posted February 18, 2013 at 10:57 am

      Yes! That would be wonderful.

  • Peter
    Posted August 5, 2015 at 9:12 pm


    • Pete Tanghe
      Posted August 5, 2015 at 9:14 pm

      Disregard, I just noticed the reheat direction. How many times can you reuse the liquid?

Leave a comment

Recipe Rating

Let's stay in touch! Join my mailing list.