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

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Dill Pickles
Level: Easy
Total: 10 days 15 min
Prep: 15 min
Inactive: 10 days
Yield: 3 pounds pickles


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


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

17 Replies to “Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network”

  1. The blossom end contains the enzyme, not the stem end. But can always trim off 1/8th inch from both ends when in doubt.

  2. 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.

  3. Reeeeeeeeally miss Alton Brown!!!! We only watched the Food Network because of him!

  4. These are so gross… stick to WHITE vinegar. Do not use apple cider. Disgusting.

  5. Oh so that’s what those crock pots I always see at thrift stores are for!

  6. I pickle mine without salt as I’m on a low sodium diet. For that I use vinegar. But I really love salt!

  7. He cut off the wrong end of the pickle to prevent the enzymatic spread.

  8. NO, Cut off the bloom end. Not the stem end. The bloom end contains those enzymes.

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