House Pickles
Chefs: Ryan Fleener, Wyatt Brege
Ingredients:
- 1 case Pickling Cucumbers
- 4 bunches Fresh Dill
- 1 1/2 Quart Garlic Cloves (smashed whole)
- 1 1/2 Gallons Apple Cider Vinegar
- 1 1/2 Gallons Water
- 1 1/2 Cups Kosher Salt
- 1 1/2 Cups Refined White Sugar
- 3 ounces Black Peppercorns
- 20 each Dry Bay Leaves
- 1/4 Cup Pickling Spice
Directions:
Slice Cucumbers on the 1/16" setting on the mandolin.
Layer cucumber slices with Garlic Cloves and Dill in a 22 Quart storage bucket.
The remaining ingredients constitute the pickling juice. In a large pot, bring to a boil.
Poor the pickling juices through the Chinois into the 22 Quart bucket until an inch or so shy of the rim.
Let cool and refrigerate.