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Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network

November 10, 2023

Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network

November 10, 2023

Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network

Learn how to make your own pickles at home and never look back!

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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 , 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon 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 the blossom end stem. Set aside.

Place the peppercorns, pepper flakes, garlic, dill seed and 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 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 Dill Pickles | Good Eats | Food Network

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20 Comments

  1. Edward Pate says:

    The split ceramic weights are the best. Spent a lot of time as a kid helping my granmother make both pickles and Sauerkraut

  2. Polish style Dell Dexie Pickles are my favorite.

  3. Deanna says:

    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 🙏🙏🙏

  4. 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!!!

  5. Alex says:

    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! 🙂

  6. Deanna says:

    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 🙏🙏🙏

  7. Title sounds so naughty. Lol.

  8. Is there any reason why the above procedure couldn't be done on a smaller scale using a big glass jar?

  9. BurrBones says:

    Cut the blossom ends off, not the vine end

  10. Peter Wuertz says:

    Pickling salt? Really?

  11. erin davitt says:

    These are so salty after 5 days.. hope they calm down

  12. 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.

  13. Jamin724 says:

    You don't cut the stem end you cut the blossom end.

  14. 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

  15. linerror says:

    Blossom end, trim the blossom end not the stem end

  16. What can i use to use instead pickling salt

  17. 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

  18. 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…

  19. Joe Campo says:

    That was a generous two inches there Alton.

  20. dr. terrible says:

    I love Alton's attention to detail, but a lot of these rules don't matter that much

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