Andy has loved pickles since he was a kid, and he was over-the-moon excited when he realized we could custom-make them for the bakery. It’s one of his favorite things that we prepare from scratch, and even though they’re not difficult, they represent one of those little things that make our humble sandwich station unique. Many local farm stands carry pickling cucumbers throughout the summer, and it’s best to use those instead of regular slicing cukes. They’re firmer and have fewer seeds, thus allowing them to stand up to an acidic brine much better. Or better yet, pick a variety of vegetables to brine. Again, firmer ones work better, so it’s a great way to preserve carrots, green beans, cauliflower, or other surprise bumper-crop items from your garden.
Keep in mind that these aren’t lacto-fermented pickles; they’re when we call a quick pickle. This is when brines based on vinegar, water, salt, sugar, and herbs or spices are poured over your vegetable of choice and left to soak under refrigeration. They’ll be ready in as little as 24 hours, but will become stronger and more flavorful a few days after that. These are the types of pickles Andy is obsessed with. Go big or go home, as the old saying goes.
Each recipe of brine is made to cover about 2 lb of produce, depending on how they’re sliced. Thin-sliced “chips” will pack a jar tighter than spears or chunks, for example. A couple of experiments will inform you as to your favorite option.
Always use hot water, and dissolve your salt and sugar before adding the vinegar. Add your spices to the heated brine, and pour over the vegetables. Cool and store, covered, in your refrigerator. Eat after 24 hours, enjoy for a few weeks after that. Or, for longer storage pack into sterilized mason jars, follow standard canning procedure, and keep them on your shelf.
Dill-Mustard Pickles from Baking by Hand
Makes 3 or 4 pint jars, depending on cut used
- 2 lbs pickling cucumbers or firm vegetables of your choice
- 1 small bunch fresh dill
- 5 1/2 cups white wine vinegar
- 4 1/2 cups hot water
- 1/3 cup kosher salt
- 2/3 cup granulated sugar
- 1/4 cup mustard seeds
- 2 tbsp ground mustard
Cut your vegetables and layer them with the dill in a 1-gallon container, or divide among 3 or 4 pint jars if you’re planning on keeping them in your canning pantry. Dissolve the sugar and salt in the hot water, then add the vinegar and spices to the brine. If you’re going with bulk storage, pour the brine over the vegetables, cool and store, covered, in your refrigerator for at least 24 hours before eating. If you’re using the pint jars, pour the brine into each individual container and process in a boiling hot water bath for 10 minutes before cooling.
Baking By Hand 