1/1 Photo of Good Eats Dill Pickles (From Alton Brown 2007)
240 hrs 30 mins
Alton is so educational and so much fun to watch on FoodTV. :)
My Private Note
Units: US | Metric
- 1Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside. Combine the salt and water in a pitcher and stir until the salt has dissolved.
- 2Place 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.
- 3Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal.
- 4Place 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.
- 5Check 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.
- 6The 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. NOTE: 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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Nutritional Facts for Good Eats Dill Pickles (From Alton Brown 2007)
Serving Size: 1 (444 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 19.7
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5045.3 mg
- Total Carbohydrate 4.6 g
- Dietary Fiber 0.7 g
- Sugars 1.9 g
- Protein 0.8 g