Unc’s Pickles

By 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.