Good Eats Dill Pickles From Alton Brown 2007 Recipes

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DILL PICKLES



Dill Pickles image

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

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

Steps:

  • 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.

GOOD EATS DILL PICKLES (FROM ALTON BROWN 2007)



Good Eats Dill Pickles (From Alton Brown 2007) image

Make and share this Good Eats Dill Pickles (From Alton Brown 2007) recipe from Food.com.

Provided by 2Bleu

Categories     Vegetable

Time P10DT30m

Yield 3 pounds, 12 serving(s)

Number Of Ingredients 8

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon water, filtered
3 lbs pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 garlic cloves, crushed
1 teaspoon dill seed
1 bunch dill

Steps:

  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside. Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • 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. NOTE: 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.

GOOD EATS DEEP FRIED PICKLES (ALTON BROWN 2007)



Good Eats Deep Fried Pickles (Alton Brown 2007) image

Make and share this Good Eats Deep Fried Pickles (Alton Brown 2007) recipe from Food.com.

Provided by 2Bleu

Categories     Low Cholesterol

Time 37m

Yield 32 spears, 16 serving(s)

Number Of Ingredients 5

peanut oil, for frying
1 quart dill pickle
1 cup buttermilk
2 cups plain cornmeal
1 tablespoon kosher salt, plus more if desired

Steps:

  • Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
  • Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
  • Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
  • Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time.
  • Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

Nutrition Facts : Calories 67.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.6, Sodium 915.8, Carbohydrate 13.9, Fiber 1.5, Sugar 2.1, Protein 2

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