Bobby Flay Dill Pickles Recipe

This Bobby Flay Dill Pickles Recipe is a crisp and tangy recipe, which includes rice wine vinegar and English cucumbers. It’s a straightforward refrigerator pickle recipe, ready in about 24 hours.

Ingredients Needed

• 4 cups rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1 teaspoon whole white peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon toasted cumin seeds
• 1 tablespoon kosher salt
• 2 tablespoons coarsely chopped fresh dill
• 2 tablespoons coarsely chopped cilantro leaves
• 2 unpeeled English cucumbers, washed, cut in 1/2 horizontally, then quartered lengthwise

How To Make Dill Pickles

1. Make the brine: In a medium non-reactive saucepan (like stainless steel), combine the rice wine vinegar, honey, red pepper flakes, white peppercorns, coriander seeds, mustard seeds, fennel seeds, toasted cumin seeds, and kosher salt. Place over high heat and bring to a rolling boil. Let it boil for 2 minutes to dissolve the salt and honey and activate the spices.
2. Cool the mixture: Remove the saucepan from the heat. Let the brine sit until it cools completely to room temperature. This is crucial for keeping the pickles crunchy.
3. Add the herbs: Once the liquid is cool, stir in the coarsely chopped fresh dill and cilantro leaves.
4. Submerge the cucumbers: Place the cut English cucumber spears into a medium bowl or a large jar. Pour the cooled vinegar and herb mixture over the cucumbers, making sure every piece is fully submerged in the brine.
5. Marinate and chill: Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 24 hours to let the flavors penetrate the cucumbers.

Recipe Tips

• Why use English cucumbers: This recipe specifically calls for English (hothouse) cucumbers because they have very thin skins that don’t need peeling and very small, soft seeds. This results in a better texture than standard thick-skinned slicing cucumbers.
• The importance of cooling the brine: Never pour hot brine over the cucumbers for this recipe. Since these are refrigerator pickles (not canned), pouring hot liquid will essentially cook the cucumbers, making them mushy instead of crisp.
• Toasting the cumin: The recipe calls for toasted cumin seeds. To do this, briefly toss the seeds in a dry skillet over medium heat for 1-2 minutes until fragrant before adding them to the brine. This releases essential oils and adds a deeper, nuttier flavor.
• Non-reactive cookware: Always use stainless steel, glass, or enamel cookware when heating vinegar. Aluminum or cast iron can react with the acid, giving your pickles a metallic taste and discoloring the liquid.

What To Serve With Bobby Flay Dill Pickles

These pickles have a unique flavor profile thanks to the rice wine vinegar and cumin, making them excellent with spicy or savory dishes.

• Grilled burgers with spicy mayo
• Fried chicken sandwiches
• Korean BBQ tacos
• Smoked brisket
• Charcuterie and cheese boards

How To Store Dill Pickles

• Refrigerate: These are “quick pickles” or refrigerator pickles. They must be stored in the refrigerator in a covered container or jar. They are best eaten within 4 days, as they will start to lose their signature crunch after that.
• Freeze: Do not freeze. Freezing cucumbers destroys their cell structure, and they will turn into a mushy, watery mess upon thawing.

Bobby Flay Dill Pickles Nutrition Facts

• Calories: 35
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 7g
• Protein: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Pickled Cucumbers Recipe
• Bobby Flay Pickled Fresno Chiles Recipe
• Bobby Flay Pickled Onions Recipe