Photo: Becky Stayner; Styling: Lindsey Lower
"I always have some nibbles to start with while folks are milling around with drinks."
Makes 9 1/2 pt.
1. Place all the ingredients in a big ol' stainless steel bowl or large plastic food-safe container with an airtight lid. Using your hands, toss well. Cover and chill overnight. The pickles will reduce in volume, so the next day you can place in a very large jar or several small airtight containers for easier storage.
2. Refrigerate at least 1 week before using, turning topsy-turvy every day. Pickles are ready when sugar has dissolved and all dill flavor has vanished. Store in refrigerator up to 3 weeks.