Dill Pickles

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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.

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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!

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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.

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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

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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.

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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!

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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.

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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.

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Really good pickles. I let them go for 2 1/2 to 3 weeks in the crock, and they were really good and sour. The aroma coming from the crock after the first week made it hard to not eat one then and there.

I used bottled spring water which seemed easiest. I never noticed bubbles forming, and there was hardly any scum to speak of until after 2 weeks and even then there was very little. Overall, the hardest part was getting a crock, but my local hobby shop had plenty of them.

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Best pickles I ever ate. I added a hot pepper for some heat. Which worked grate.