Learn how to make your own pickles at home and never look back!
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Dill Pickles
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 10 days 15 min
Prep: 15 min
Inactive: 10 days
Yield: 3 pounds pickles
Ingredients
5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill
Directions
Combine the salt and water in a pitcher and stir until the salt has dissolved.
Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
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Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network
44 Comments
It took me a while to figure out the method of stacking cucumbers in the pickle container
I prefer drilled dill pickles with chilled vanilla filling.
Wrong, never scrub cucumbers for pickling or fermenting, just wash then soak in ice bath and you cut off the blossom end, not the stem end. Lol I guess he's a beginner.
4.3% salt brine, Wow! those gonna be some salty pickles!!
He said fermentation actually slows at a higher temp like 75 degrees? Really?… Hmmm yeah I don't think so.
Ok, so they say from the otherside; you repaired all this line. And immediately we see alton, tall skinny dark hair. They created this cooking show guy on the concept that thee people discussing are various kinds of brown but we are using homogeneous like the cooking show guy as we are in a pickle quasar on the lpwer square or rectangle of the marshal accord. Everyone is brown and in human side condition of diplomacy or communication. Even the white looking ones were raised in either dark light or in a community of brown or with the brown of the community. So something to remember on the replication in other places; clarification and or deconstruction isn't to deconstruct the person, it's to clarify at that space. We put a zillion little bubble gum wrappers on a giant egg and say, that's a lot of messages and I may only need two or three from what looks like over 500 of them. Each bubble gum wrapper has a message on the otherside that is relevant to the role of clarification at that mechanical space. Japan taught me the gum wrapper.
In their community people call them white, but they have different deeply history communication or culture or concepts of structure that are from different cultures on different contients.
So like our coffee on hydroplane theorem. Mechanically it has to be one single way in a specific box, but like everyone does their coffee different. We say that is boring wield coffee, but it comes from somewhere or people need the freedom to contain. When organizing in coffee world, some people don't know they arre tea people as parts of africom are French speaking, in the diplomacy world and some are in the British sorts of the islands, which is how they split on hydroplane thereom or geographic concept.
For example; in my little world everyone sees me and says tea drinker implying a set of characteristics. I drink coffee because I communicate with the protection or exist in the concept of industrial above the establishment in that space. If I was to go somewhere new; I would have to order tea everyday until they saw and got used to me as a tea drinker before I could be the tea drinker that drinks coffee.
In one culture the workers are always indoors and don't have the leisure to lounge by the pool and another culture they lounge indoors and the workers work outdoors. Both cultures when indoors are the three lightest shades in the cover-up index of cosmetics or the darkest three in the index of cover-up cosmetics when they are outdoors all-the-time. So when we hide in Crete, lounging outdoors; we are the darkest three hiding on vacation and consider no one has that much time and money to hide in Crete that often.
Short cut.
Don't skim just wait till done fermenting then put crock in big bowl. Fill crock till over flows with brine. Scum will be in the bowl now.
Job Done.
I love that there’s no vinegar in the recipe like almost all store brands. I hate the taste of vinegar.
NO, Cut off the bloom end. Not the stem end. The bloom end contains those enzymes.
Your filter will not filter out chlorine!
He cut off the wrong end of the pickle to prevent the enzymatic spread.
Alton Brown is Legendary
I pickle mine without salt as I’m on a low sodium diet. For that I use vinegar. But I really love salt!
Oh so that’s what those crock pots I always see at thrift stores are for!
pickling onions is so much more versatile in my opinion.
No coriander seed? Come 'on man!
These are so gross… stick to WHITE vinegar. Do not use apple cider. Disgusting.
It's the flower end you cut off,Alton!!!!
Reeeeeeeeally miss Alton Brown!!!! We only watched the Food Network because of him!
I'm really just after the juice, though I love pickles, too. But the juice is medicine for me as it relieves muscle cramps in my feet and legs. I need a simple recipe without sugar and not too much vinegar. Does such a recipe exist?? Thanks.
Or let you chlorinated water site open for 2 days
Fun fact; the dill pickle was the favorite food of Lucky Luciano
The blossom end contains the enzyme, not the stem end. But can always trim off 1/8th inch from both ends when in doubt.
Got some serious 90s vibes from this video lol
Awesome thanks for sharing this video
WTF are these measurments… muricans
I love Alton's attention to detail, but a lot of these rules don't matter that much
That was a generous two inches there Alton.
I LOVE LOVE LOVE DILL PICKLES!
I'll surely give this method a try, always willing to learn and try a new recipe.
Here's my favorite way of pickling.
For the crunchiest pickles/veggies here's what I was taught by my old granny born in 1898. I'm almost 70 now so you do the math how long this method has been used by her and I.. LOL
I've done hot packing for a long long time, for pickles, any peppers, dilly beans,carrots, celery etc for decades and they always seal completely(at least for me).
Hot jars, boiling hot brine and room temperature veggies all ingredients close at hand…
Work fast putting the ingredients into the hot jars, keep the hot parts hot and fill jars to 1/4 inch from the jar top with the brine as air always gets trapped in the jar and will be pushed out during sealing lowering brine level. Screw lids on fairly tight after wiping the jar rim set on towel, keep jars apart to cool and seal. If you have a jar that doesn't seal use it first.
It's my way, of course you do you and your way it is what it is.. have a great day!
Oh and… CRUSH THE GARLIC CLOVES! LOL…
All Stores Please lower the price of all Military and Local for all brands of Pickles Products and Production Cost Now That's too much $$ The Whole World Now Pray
What can i use to use instead pickling salt
Blossom end, trim the blossom end not the stem end
All Stores Please lower the price of all Military and Local for all brands of Pickle Products and Accessories and Production Cost Now That's too much $$ The Whole World Now Pray
You don't cut the stem end you cut the blossom end.
CORRECTION: he trimmed the wrong end of the pickle. You should trim the blossom end. The blossom end contains an enzyme that will soften the pickles overtime. You do not trim the stem end!
I’m a bit surprised that he made such a critical error. I didn’t even watch the rest of the video because it seems like he doesn’t know what he’s doing. Sorry, Alton, but you are wrong on this one.
These are so salty after 5 days.. hope they calm down
Pickling salt? Really?
Cut the blossom ends off, not the vine end
Is there any reason why the above procedure couldn't be done on a smaller scale using a big glass jar?
Title sounds so naughty. Lol.
All Stores Please Lower the price of all Military and Local for all Brands of Pickles Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
Commonly misunderstood mold formation. The cause IS NOT contact with air, but forming fresh water condensate.
Mold can not survive in normal brine, it needs unsalted fresh water!
I simply tight the usual screw lid, flip-flop jar and release lid for CO2 escape twice a day.
I have NEVER seen mold or spoiled food! 🙂
1 BIG mistake: never wash your pickles in the warm water. In fact, the ice bath for the 2 hours will make your pickles firm and crunchy!! Yum!!!
All Stores Please Lower the price of all Military and Local for all Brands of Pickles Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏