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

Video Description

Learn how to make your own pickles at home and never look back! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34FPF4Y Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Dill Pickles RECIPE COURTESY OF ALTON BROWN Level: Easy Total: 10 days 15 min Prep: 15 min Inactive: 10 days Yield: 3 pounds pickles Ingredients 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 Directions 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. https://www.instagram.com/altonbrown/ https://www.facebook.com/altonbrown/ https://twitter.com/altonbrown Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GoodEats #AltonBrown #FoodNetwork #DillPickles Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network https://youtu.be/Tl4SKZ9BF2c