Dill Pickles

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trying to make pickles and its been 3 days but the water is cloudy. I used distilled water but i see no bubbles or scum forming. Am i doing something wrong?

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Great pickle recipe! Not your mom's I am sure, but none the less very, very good.
I have a suggestion for those of you who rated the recipe but did not make it, don't rate it until you try it, use a blog to have your say! It s a different, fermented pickle-not vinegar based or your mom's or anyone else's. How can you say it was bad when you don't see a need to change from mom's or good housekeeping, or kerr, or a science experiment or etc, etc.,etc.

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This recipe makes good pickles. I think more information would be helpful for those canners who are newbies-like the one who thinks you need to use vinegar in fermented pickles or the one that doesn't understand you SHOULD use distilled water when canning otherwise the minerals in city water can/will make your pickles cloudy. I just put up about 160 4" cukes in this recipe. Waiting now for couple of weeks to pass till I can eat em up! Tx Alt.

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First batched turned out great, but not nearly enough garlic for me. For the next batch I used several cloves of garlic and substituted the red pepper flakes for a few cayennes from the garden. Perfection. Salty, sour, spicy, garlicky perfection. If your pickles aren't sour, you didn't ferment long enough. I tasted a couple as the process progressed, at one week, two weeks, and three weeks. It took three full weeks for the lactic acid to build up, and once it did......yowza. Very nice sour flavor, but not that sharp vinegar up-in-nose sour. More of an all over the tongue tangy sour. Just what a pickle should be.

By the way, I used a clean food grade 5 gal plastic bucket, a clean plate, and a bag of brine. Worked fine.

Alton, you are the man.

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I forgot Alton had made a fermented pickle recipe. Because of the comments below and stuff read elsewhere, I'm going to monitor the temperature of where I keep them (between 70 and 75 F and make sure to keep them topped off.

Meredith: These aren't supposed to have vinegar. Doing so would defeat the point of fermentation. You use vinegar in fresh pack pickles, and salt brine in fermented pickles.

For everyone else who had problems, you can check the troubleshooting guide here: http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3101.html (note that it overlaps vinegar and brined pickles though

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It is rare that I find a recipe on foodnetwork.com that is not good, but this one is awful. I followed the recipe exactly, and this is the result: a pickle that is way too salty and totally lacking that vinegary taste that exemplifies why I love pickles in the first place. Too much salt & needs vinegar! This recipe was just a giant waste of my time.

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First time I did it exactly to specs and found the pickles WAY TOO HOT. The next time left out the red pepper, increased garlic, left ot the dill seed(thought it superfluous. I don't use distilled water because I live in NY and our water is supposed to be the best in nation.
They turned out very good, and this is now my goto pickle recipe.
BTW I like relish on my hot dogs and one of these chopped relatively fine with mustard is the way to go!

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I'm no food scientist but I don't think you are suppose to use distilled water. Alton's receip calls for filtered or bottled water. Distilled water has all the minerals removed and I don't think it makes for "Good Eats."

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I followed the recipe exactly, used pickling salt, distilled water, all fresh ingredients. No fermentation, no bubbles, no scum. Left for 14 days and all I got was VERY SALTY baby cucumbers. I don't get it. I purchased a real crock and everything! I am upset because I was looking forward to these. :(

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This was ok, but it just isn't the sme as my fave:I had an awesome refrigerator pickle recipe from my ex-mom in law. I lost my book with the recipe. I know all the ingredients, but forgot measurments. Anyone ever heard this recipe

Water
Vinegar
Salt
chopped garlic
onion
jalapeno peppers (sliced
dill weed (prefer fresh, but dried ok

It all sits on counter(covered for 2 days, then placed in jars and refrigerated for 1-2 weeks.
I cant remember how much water, vinegar and salt. I know it's 1tbspn of dill and garlic. Thanks! miller4285@yahoo.com