Bobby Flay Pickled Cucumbers Recipe

This Bobby Flay Pickled Cucumbers Recipe is a crisp and tangy recipe, which features crunchy Kirby cucumbers and aromatic fresh dill. It’s the perfect sandwich topper, ready in about 12 hours (including overnight pickling).

Bobby Flay Pickled Cucumbers Recipe Ingredients

• 1 1/2 cups distilled white vinegar
• 1/4 cup sugar
• 4 teaspoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 3/4 teaspoon dill seeds
• 2 cups hot water
• 2 pounds Kirby cucumbers, sliced 1/4-inch thick
• 3/4 cup coarsely chopped dill
• 3 garlic cloves, coarsely chopped

How To Make Bobby Flay Pickled Cucumbers Recipe

1. Prepare the brine: In a large, heatproof measuring cup or bowl, combine the distilled white vinegar, sugar, kosher salt, mustard seeds, coriander seeds, dill seeds, and hot water. Stir vigorously until the sugar and salt are completely dissolved. Set the brine aside to cool to room temperature. Important: Pouring boiling hot brine over cucumbers will cook them; cooling ensures they stay crisp.
2. Prep the vegetables: While the brine cools, slice the Kirby cucumbers into 1/4-inch thick rounds. In a large bowl, toss the sliced cucumbers with the coarsely chopped fresh dill and chopped garlic cloves until evenly distributed.
3. Combine: Pour the cooled brine over the cucumber mixture in the bowl. Stir gently to ensure every slice is coated in the liquid.
4. Submerge and chill: Place a small plate directly on top of the cucumbers inside the bowl to ensure they remain submerged in the brine. Cover the bowl tightly with plastic wrap. Refrigerate the cucumbers overnight, stirring them once or twice to redistribute the spices. Enjoy chilled.

Recipe Tips

• Why use Kirby Cucumbers: Kirby cucumbers are short, bumpy, and have a thicker skin than English or salad cucumbers. They remain incredibly crunchy even after sitting in brine for days, whereas other varieties can turn mushy.
• The “Weight” Trick: Using a small plate to weigh down the cucumbers is essential. If the cucumbers float above the brine, they won’t pickle evenly and may spoil faster.
• Spice Seeds: The trio of mustard, coriander, and dill seeds provides a complex depth of flavor that mimics traditional deli pickles. Don’t skip them!
• Adjusting Sweetness: This is a “bread and butter” style pickle profile but leans towards savory. If you prefer a sweeter pickle, increase the sugar to 1/2 cup.

What To Serve With Bobby Flay Pickled Cucumbers

These pickles are versatile and cut through rich foods perfectly.

• Burgers: A classic cheeseburger topping.
• Pulled Pork Sandwiches: The acidity cuts the fat.
• Potato Salad: Chop them up and stir them in.
• Charcuterie Board: A crisp palate cleanser alongside cheese and meats.

How To Store Bobby Flay Pickled Cucumbers Recipe

• Refrigerate: These are “refrigerator pickles,” meaning they are not fermented or water-bath canned. Keep them in the brine in an airtight container or jar in the fridge. They will stay fresh and crunchy for up to 2 weeks.
• Do Not Freeze: Freezing cucumbers destroys their cell structure, resulting in a soggy, unappetizing mush upon thawing.

Bobby Flay Pickled Cucumbers Recipe Nutrition Facts

• Calories: 15
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 280mg
• Total Carbohydrates: 3g
• Dietary Fiber: 0.5g
• Sugar: 2g
• Protein: 0.5g

Nutrition information is estimated per serving (approx. 4-5 chips).

FAQs

Try More Recipes:

• Bobby Flay Pickled Fresno Chiles Recipe
• Bobby Flay Pickled Onions Recipe
• Bobby Flay Pickled Red Onion Recipe