According to Yahoo under their Master Class Recipes They Claim that this is Chef Thomas Keller’s Favorite Pickle Recipe. The recipe is actually by Betty Breeden who is the grandmother of  The French Laundry’s Chef de Cuisine David Breeden.

Chef Keller’s Restaurants have been using this recipe for a number of years now and now you can too!

Any who it goes like this…

Ingredients for about 10 servings

4 cups water

1 cup white vinegar

1/4 cup sugar

1 Tablespoon yellow mustard seeds

1 Tablespoon tellicherry peppercorns

1 teaspoon chili flakes

1 teaspoon allspice

1 teaspoon star anise

1 teaspoon coriander

2 celery stalk to fit in jar

4 garlic cloves -pealed and cut in halves

3 sprigs dill

2 lbs. cucumbers- washed well with blossom ends cut off.

Directions

In large pot bring water, vinegar, sugar and salt to a boil staring to dissolve sugar and salt. Add remaining ingredients and steep for 30 minutes. Pour over cucumbers and let sit 5 days but best after 3 weeks.

We’ll see how it comes out!

I taste them after 5 days. These pickles are uniquely flavored. Kind of complex. The spices hit you first. The garlic and pepper hit you afterwards. They are nothing like a dill pickle. Very uniquely flavored. Don’t think they will be around for three weeks.