Good Eats Dill Pickles from Alton Brown 2007
Discover the timeless charm of homemade pickling with Alton Brown's "Good Eats Dill Pickles" from 2007—a simple yet flavor-packed recipe that transforms crisp Kirby cucumbers into tangy, garlicky perfection. In just 30 minutes of prep time, this recipe combines fresh dill, garlic, and homemade brine infused with white vinegar, kosher salt, and pickling spices, creating a balance of savory and slightly sweet flavors. With no cooking required, the cucumbers marinate in the refrigerator for at least 24 hours, with their crunchy, herbaceous taste developing best after a week. Perfect as a snack, sandwich topper, or complement to charcuterie boards, these pickles promise the farm-fresh taste of traditional dill pickling with an effortless homemade touch. Refrigerated pickles have never been this easy—or delicious!
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Recipe Information
Ingredients
- 4 cups Kirby cucumbers
- 2 whole Garlic cloves
- 4 sprigs Fresh dill
- 2.5 cups Water
- 1 cup White vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Sugar
- 1 tablespoon Pickling spices
Instructions
Thoroughly rinse the Kirby cucumbers and slice them into spears or coins as desired. Set them aside.
Peel the garlic cloves and lightly crush them using the side of a knife. Set aside.
In a medium saucepan, combine water, white vinegar, kosher salt, sugar, and pickling spices. Stir well.
Heat the mixture over medium heat until the salt and sugar are fully dissolved. Remove from heat and let the brine cool slightly.
Place the cucumber slices, crushed garlic, and fresh dill sprigs into sterilized glass jars, packing them tightly but without crushing them.
Once the brine has cooled to room temperature, pour it over the cucumbers in the jars, ensuring all cucumbers are fully submerged.
Seal the jars tightly with lids and refrigerate for at least 24 hours. For best flavor, allow the pickles to marinate for 1 week before serving.
Serve chilled as a snack, condiment, or side dish. Enjoy your tangy homemade dill pickles!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 28.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
