THOMAS KELLER BLUE RIBBON PICKLES

Blue Ribbon Pickles
Makes 6 liters

Even someone as distinguished as Chef Keller knows that the best recipes are the ones passed down from generation to generation. These pickles come courtesy of Betty Breeden, who happens to be the grandmother of The French Laundry’s Chef de Cuisine David Breeden. She used to make them without a recipe at home in Greenville, Tenn., where she still lives. Breeden put it in writing, and Keller’s restaurants have been using the recipe for eight years.

4 cups water
1 cup distilled white vinegar
¼ cup sugar
5 tablespoons salt
1 tablespoon yellow mustard seeds
1 tablespoon Tellicherry peppercorns
1 teaspoon chili flakes
1 teaspoon allspice
1 teaspoon star anise
1 teaspoon coriander
2 stalks celery, sliced to fit in pickling jars
4 cloves garlic, peeled and halved
3 sprigs dill
2 pounds cucumbers, washed well, blossom-end removed

In a large pot, bring water, vinegar, sugar, and salt to a boil, whisking to dissolve the sugar and salt.

Add the remaining ingredients and allow to steep for 30 minutes.

Cover cucumbers in liquid and let sit for at least 5 days. Best after 3 weeks.