Dill Pickles

Total Time:
240 hr 15 min
15 min
240 hr

3 pounds pickles


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.

View All

More Recipes and Ideas
4.2 37
Awesome! Easy to make. They taste like the barrel pickles you get at the deli, delicious and crispy! Much better than cooking them. item not reviewed by moderator and published
Mine never did bubble so I think something went wrong. The pickles came out delicious but WAY too salty to eat. I'm going to try again and see what happens. item not reviewed by moderator and published
I've found that good brined pickles are a hit-and-miss project. Sometimes everything works and you have the best pickle ever. And sometimes it's a disaster. In 1989 my mom made the best batch ever. Since then, we've had good and bad. I think water, pickling temperature, freshness of cucumbers, growing season, and many other things decide wether your pickles are good or not. Brined pickles are so good they're worth it to keep trying. They're just like fine wines, some years are better than others. item not reviewed by moderator and published
I made this recipe years ago as a refrigerator pickle, as he says in the episode that if you don't want to ferment your pickles, you can just make refrigerator dills instead. Well, at the time I was a college student, and didn't have a croc or a desire to ferment the pickles, but instead to make the juicy, crisp, fresh dills I ate out of my father's refrigerator every week growing up as a child. Well this recipe is WAY too salty for refrigerator pickles. However, I was not to be stopped, and once I realized just how salty the recipe was, I remade the brine and tried again. They were fabulous! I can only imagine that all that salt is necessary for warding off bacteria in the croc. My notes for this recipe show that I made the 3 pounds of pickles, but decided only 3 oz of salt was necessary for the job. Try them as refrigerator dills with extra garlic and a little bit of vinegar. Delicious! item not reviewed by moderator and published
i absolutely love this recipe.added extra of all veggies...I like it hot and spicy! recipe was also very easy to make. adding water to bag to hold pickles down is an excellent tip. item not reviewed by moderator and published
I made this a couple times now, and the only thing I changed was omitting the red pepper flakes, as my critics (son and friends did not like the heat with the pickles. (They do like very spicy food, but not in pickles. With that one variation, the pickles were wonderful - they really did taste like the pickles found in barrels in NY deli's. Thank you Alton. I hope to have one last batch before the growing season is over. Sandie Sudberry item not reviewed by moderator and published
Couldn't have been any easier, fuss free or inexpensive. I've got two quart jars of fine crunchy dill wedges in the fridge. Since I didn't have a crock, I used plastic food service buckets. Worked fine, and I weighed down the pickles with brine filled ziploks. I recommend putting the brine filled ziplok into another one. It keeps the brine from leaking out. Wish I could post a photo ... they look really neat. item not reviewed by moderator and published
Fantastic recipe that is so good. Gave to some of my customers who asked for some and they loved them, I like to strain the cloudy sediment from fermentation process and put into fridge, never last more than a couple weeks! item not reviewed by moderator and published
I made these and we think they are very good. But ... Many other pickle recipes say: "Remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening." Alton is shown cutting off the stems in the video. Alton's written recipe says to "snip off the blossom end STEM". This is confusing since there really is no stem at the blossom end of a cucumber. So, to play it safe -- I just cut off a bit from each end. But I'd really appreciate it if the Food Network website would clear this up for me. item not reviewed by moderator and published
This is the best pickle recipe I have ever made! The pickles have the most amazing fermented kick! I am addicted to them! I make them all the time, and give them away as gifts. They don't involve stinking up the kitchen with vinegar, and they aren't super salty. So easy to make, but waiting a week is torture if I am out. I have found that 8 days of fermentation works best for the moderate temperature of my house. item not reviewed by moderator and published
You're worried about "brine" leaking out of your ziplocks? OK. well, at least it sells more storage bags. item not reviewed by moderator and published
I don't work here, but it's the blossom end that should be sliced. item not reviewed by moderator and published

This recipe is featured in:

Summer Parties