Swine & Sea — Pickles — French Creole Recipe

Pickles

The happiness that Garden Pickles give me are right up there with a fresh tomato right out of the garden.  Garden Pickles have to be made with pickles straight from the garden.  I’ve made more jars of pickles than I care to remember though through doing so, I’ve learned a couple tricks of the trade.  These Garden Pickles are vinegary, dilly, with a bit of heat and just a hit of sweet.  To me this brine and spice combination make some of the, if not THE best pickles.

Recipe

  • 2

    English cucumbers

  • 1

    jalapeno , thinly sliced

  • ¼ cup

    Kosher salt
  • crushed ice

  • 2

    garlic cloves

  • 2 cups

    white distilled vinegar

  • 1 cup

    granulated sugar

  • 1

    whole star anise

  • 1 Tbsp.

    brown mustard seeds

  • 1 tsp.

    fennel seeds

  • 1 tsp.

    anise seeds

  • 1 Tbsp.

    whole black peppercorns

  • 1 bunch

    fresh dill
    Step 1

  • In a large bowl, in alternating layers, layer the cucumbers, part of the Kosher salt and crushed. Mix it all throughly. Cover the bowl and then place in the refrigerator for 24 hours. This allows the cucumbers to slowly soak up the salt brine which will help the cucumbers maintain their crunch.

    • Step 2

  • Drain the cucumbers and set aside.

    • Step 3

  • In a small pot add the vinegar and granulated sugar and place or low-medium heat. Stir until the sugar has dissolved.

    • Step 4

  • In sterilized jars, add one clove of garlic, two slices of jalapeno and then one ratio of each of the spices to the jars.

    • Step 5

  • Add the cucumbers to each jar, pressing down to pack as many as possible into the jar. Top with a piece of dill.

    • Step 6

  • Add the pickle solution to each jar, leaving a ¼" of room at the top of the jar.

    • Step 7

  • Cap of the jars and process as the jars as you normally would to create a seal.

    • Step 8

  • Allow a week for the flavors to meld. Store in the refrigerator or where you choose to store your canned goods.