Pickles - Bobby Flay

Pickles - Bobby Flay

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1-½

    cups distilled white vinegar

  • ¼ to ⅓

    cup granulated sugar

  • 4

    teaspoons kosher salt

  • 1

    teaspoon mustard seeds

  • 1

    teaspoon coriander seeds

  • ¾

    teaspoon dill seeds

  • 2

    cups hot water

  • 2

    pounds kirby cucumbers, sliced ¼-inch thick

  • ¾

    cup coarsely chopped fresh dill

  • 3

    cloves garlic, coarsely chopped


1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature. 2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.


Facebook Conversations