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The Pickle Recipe for Food ‘n Flix and a family favorite

By Eliot, on June 24th, 2021

I did a deep dive into my pickling recipes here for this month’s Food ‘n Flix feature film, The Pickle Recipe.  Culinary Adventures with Camilla is hosting and you can read the announcement post here.  

As I reviewed and remembered past pickle posts here at EE, I was pleased to rediscover some great sourness (and sweetness).

Pickled Grapes

Delicious Dills (with grape leaves)

Pickled Carrots

Pickled Wild Onions

Wasabi Quick Dills

Pickled Cherry Peppers

Sweet Sriracha Pickles

Pickled Mustard Seeds

Bourbon-Pickled Jalapenos

Beer-Pickled Jalapenos

Quick Pickled Vidalia Onions

Pickled Veggies (for Bahn Mi Sandwiches)

If you check out these recipes, please forgive some of my early posts. 🙁

But, since The Pickle Recipe deals with a secret family recipe, I wanted to revisit a favorite concoction from a favorite uncle.  You can see the original post here.  Even if you’re scared of traditional canning and preserving, you can certainly make these.

Unc’s Pickles

Uncle Chuck (adapted along the way)

This is a quick and easy recipe that can be adjusted to your own family’s tastes.

Ingredients

  • 1 (48 oz.) jar whole dill pickles
  • 2 1/2 c. sugar
  • 2/3 c. white vinegar
  • 2/3 c. pickle brine (from the jar)
  • 1/2 c. water
  • 1 t. mustard seeds (I used brown mustard seeds.)
  • 1 t. coriander seeds (The original recipe calls for celery seeds.)
  • 1 t. dill seeds
  • 3 cloves garlic, mashed
  • 1 t. whole peppercorns
  • 1/2 t. red pepper flakes (The original recipe calls for cayenne pepper.)

Instructions

  1. Drain pickles reserving at least 2/3 c. of the pickle brine.  (Save a bit more just in case you need to top off your jar.)
  2. Cut dills into 1/2 inch slices. Place pickles back in jar.
  3. In a medium sauce pan, place the sugar, vinegar, pickle brine, water and seasonings and spices.  Bring to a boil.
  4. Pour over the pickles in the jar and let set 3 or more days in the refrigerator before sampling.

Sometimes I’ve added a bit of sriracha to this mix and thrown in sliced onions.   My sister adds fresh grated  horseradish to her mix.  In honor of one of the secret ingredients to the family’s pickle recipe from the film, I threw in coriander.  (And, because I also did not have celery seed in the cabinet.)

It’s adaptable.

Note that you will have extra pickle brine left.  Use the remaining brine and make this recipe to marinate other vegetables like carrots.

Now, for the movie review.   I enjoyed The Pickle Recipe.   The grandson, Joey, reminded me of one of my cousins.  Every eyebrow lift and mannerism….it was uncanny.   Rose, the matriarch, was just adorable.  (And, I remembered Lynn Cohen, the actress, fondly from Magda in Sex and the City.)

The film is obviously not a mega-studio blockbuster with slick filming and editing, but it was still cute.   (If you’ve seen the film, you will get my pictorial references to the recipe card and the vintage recipe box.)  The most I could pick up on regarding Rose’s family recipe was “Dill, garlic, coriander, salt, vinegar, mustard seed, 72 hours.”   Not a lot to go on, but I did add coriander to my Unc’s recipe above.  

Thanks to Camilla for hosting this fun film.  You can check out the round-up at Culinary Adventures with Camilla at the end of the month.  July’s Food ‘n Flix film is Jaws hosted at Amy’s Cooking Adventures.  That should be interesting!

 

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