Greetings friends,
Some family members and friends ask me for my cooking/baking recipes, so I thought this would be a great place to start compiling the ones I want to share.
My wife and I love pickles. I'm personally a fan of sweeter pickles, and I adapted this recipe from one by one of my favorite chefs, Alfons Schuhbeck. The ingredient amounts in the original recipe are oddly calculated, with some spices measured for the total batch size, and others measured per jar. I converted the values to approximate measurements per quart sized jar, assuming you stuff them totally full of cucumbers. Any size cucumber is suitable for this recipe. I like to use large cukes so I can cut them into spears and stuff the jars full.
Here is my recipe broken down to per-jar measurements. These amounts assume you stuff the jar as full as possible with cucumbers.
I'll update this recipe if I make changes; I like to change things up to improve recipes from time to time!
1 Quart-sized mason jar:
70-80 g Sweet or yellow onion
2 Tbsp Mustard seed
1 Tsp Coriander seed
1 Tsp Fennel seed
1/2 Tsp Peppercorn
1 Bay leaf
1 Dill flower cluster
75/25 mixture white vinegar/water with 200 g sugar per liter of total liquid.
After sterilizing the jars, I add all the spices except for the dill flower cluster. I stuff the jars to the brim with cucumbers, squeeze the dill flowers in, and pour the boiling vinegar/water/sugar mixture into the jars and quickly add the lids and rings. I leave the rings slightly loose while I pasteurize the pickles in a water bath in the oven at 250°F for a half hour. Once they're out of the oven, I tighten the rings fully and allow the jars to cool. I store unopened pickles in a cool pantry, and they stay good for over a year.
Thanks for reading,
Juju
