Alton Brown Dill Pickles Recipe

This Alton Brown Dill Pickles Recipe is a crunchy and tangy fermented pickle, which uses pickling cucumbers and fresh dill. It’s a classic, foolproof recipe, ready in about 10 minutes.

Alton Brown Dill Pickles Recipe Ingredients

• 1/2 cup pickling salt
• 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

How To Make Alton Brown Dill Pickles

1. Make the brine: Stir the pickling salt into the filtered water in a pitcher until fully dissolved.
2. Prep the cucumbers: Rinse cucumbers thoroughly and trim off the blossom end.
3. Layer aromatics and cucumbers: In a 1-gallon crock, place the peppercorns, red pepper flakes, garlic, dill seed, and fresh dill. Add cucumbers on top of the aromatics.
4. Add brine and weight down: Pour the saltwater brine over the cucumbers to completely submerge them. Fill a 1-gallon zip-top bag with water and place it on top of the cucumbers to keep them submerged.
5. Ferment at room temperature: Place the crock in a cool, dry area and let it sit for 3 days. Look for bubbles, which indicate fermentation has started.
6. Monitor and skim daily: After fermentation begins, check daily and skim off any scum. Rinse the plastic bag if needed and return it to the crock.
7. Finish fermentation: When pickles taste sour and bubbles have stopped (around day 6 or 7), move the crock to the refrigerator. Cover loosely and refrigerate for 3 more days, skimming as needed.
8. Store properly: Keep in the fridge for up to 2 months. Discard pickles if they become soft or smell off.

Recipe Tips

• What kind of cucumbers should I use?
  Pickling cucumbers (4 to 6 inches long) work best for texture and flavor.
• Can I use tap water?
  Filtered water is best to avoid chlorine, which can hinder fermentation.
• Why remove the blossom end?
  The blossom end contains enzymes that can soften the pickles during fermentation.
• Is it normal to see white scum on top?
  Yes, just skim it off daily. It’s part of natural fermentation.
• How do I know fermentation is done?
  Pickles will taste sour, and bubbling will stop after about 6–7 days.

What To Serve With Dill Pickles

These pickles add crunch and tang to many meals. Try them with:

• Deli sandwiches or burgers
• Potato salad or coleslaw
• Charcuterie boards
• Pulled pork or barbecue dishes
• Tuna or egg salad wraps

How To Store Dill Pickles

Refrigerate: Keep in the original crock or transfer to jars. Store in the fridge for up to 2 months, skimming any surface scum as needed.

Do Not Freeze: Freezing changes the texture and is not recommended for fermented pickles.

Dill Pickles Nutrition Facts

• Calories: 5 (per pickle)
• Fat: 0g
• Carbohydrates: 1g
• Protein: 0g
• Sodium: 220mg
• Fiber: 0g

Nutrition information is estimated and may vary based on ingredients and fermentation time.

FAQs

Can I reuse the brine for another batch?
No, always make fresh brine to prevent contamination and ensure proper fermentation.

What if my pickles turn soft?
Soft pickles are a sign of spoilage or enzyme activity from not trimming the blossom end. Discard them.

Can I use dried dill instead of fresh?
Fresh dill is strongly recommended for best flavor. Dried dill lacks the same potency.

Why does my brine look cloudy?
Cloudiness is a normal sign of fermentation and not a cause for concern.

Try More Recipes:

• Alton Brown Chicken Stock Recip
• Alton Brown Chicken and Dumplings Recipe
• Alton Brown Blueberry Muffins Recipe