Bobby Flay Dill Pickles​

This easy Bobby Flay dill pickle recipe is perfect for adding a quick, flavorful crunch to any meal. With a zesty blend of spices, fresh herbs, and just the right amount of heat, these pickles come together in no time. They’re ideal for snacking or pairing with your favorite sandwiches—no fancy ingredients needed!

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. Prepare the Brine: In a medium non-reactive saucepan, combine the rice wine vinegar, honey, red pepper flakes, white peppercorns, coriander seeds, mustard seeds, fennel seeds, cumin seeds, and kosher salt. Bring the mixture to a boil over high heat, and let it boil for 2 minutes.
2. Cool the Brine: Remove the brine from heat and let it cool to room temperature before proceeding.
3. Add Herbs: Once cooled, add the chopped dill and cilantro to the brine.
4. Prepare the Cucumbers: Place the cucumber pieces in a medium bowl, then pour the cooled vinegar mixture over them, ensuring they are fully submerged.
5. Refrigerate: Cover the bowl and refrigerate for at least 24 hours to allow the flavors to develop. The pickles can be stored for up to 4 days.

Recipe Tips :

• Cool the Brine Completely: Let the vinegar mixture cool to room temperature before pouring it over the cucumbers. This helps keep them crisp instead of softening them.
• Use Fresh Herbs for Best Flavor: Fresh dill and cilantro give the pickles a vibrant taste. Avoid dried herbs for this recipe, as they won’t provide the same flavor impact.
• Cut Cucumbers Evenly: Slice the cucumbers evenly so they pickle at the same rate. This ensures consistent flavor and texture throughout.
• Let Pickles Sit for 24 Hours: Although tempting to try them sooner, letting the pickles sit in the brine for a full day helps the flavors fully develop.
• Store Pickles Properly: Keep the pickles in a covered container in the fridge. They stay fresh for up to 4 days but taste best within the first couple of days.

How To Store Leftovers?

First, let the leftover dill pickles cool until they reach room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 4 days.

Nutrition Facts :

Serving Size: 1 spear (35g)

• Calories: 4
• Total Fat: 0.11g
• Saturated Fat: 0.03g
• Cholesterol: 0mg
• Sodium: 283.2mg
• Potassium: 40.9mg
• Total Carbohydrate: 0.84g
• Dietary Fiber: 0.35g
• Sugars: 0.37g
• Protein: 0.18g

Check out More Recipes:

• Bobby Flay Coleslaw Red Cabbage​
• Bobby Flay Pickled Onions Recipe
• Bobby Flay Pickled Fresno Chiles
• Bobby Flay Grilled Corn

Bobby Flay Dill Pickles​

Author: Mohamed Shili Cooking Method:No-Cook Cuisine:American Courses:Pickles Recipe Keys: B Bobby Flay Dill Pickles​

Difficulty:BeginnerPrep time: 20 minutesCook time: 5 minutesTotal time: 25 minutesServings: 8 minutesCalories:4 kcal

Description

This easy Bobby Flay dill pickle recipe is perfect for adding a quick, flavorful crunch to any meal. With a zesty blend of spices, fresh herbs, and just the right amount of heat, these pickles come together in no time. They’re ideal for snacking or pairing with your favorite sandwiches—no fancy ingredients needed!

Ingredients

• 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

Instructions

1. Prepare the Brine: In a medium non-reactive saucepan, combine the rice wine vinegar, honey, red pepper flakes, white peppercorns, coriander seeds, mustard seeds, fennel seeds, cumin seeds, and kosher salt. Bring the mixture to a boil over high heat, and let it boil for 2 minutes.
2. Cool the Brine: Remove the brine from heat and let it cool to room temperature before proceeding.
3. Add Herbs: Once cooled, add the chopped dill and cilantro to the brine.
4. Prepare the Cucumbers: Place the cucumber pieces in a medium bowl, then pour the cooled vinegar mixture over them, ensuring they are fully submerged.
5. Refrigerate: Cover the bowl and refrigerate for at least 24 hours to allow the flavors to develop. The pickles can be stored for up to 4 days.

Notes

• Cool the Brine Completely: Let the vinegar mixture cool to room temperature before pouring it over the cucumbers. This helps keep them crisp instead of softening them.
• Use Fresh Herbs for Best Flavor: Fresh dill and cilantro give the pickles a vibrant taste. Avoid dried herbs for this recipe, as they won’t provide the same flavor impact.
• Cut Cucumbers Evenly: Slice the cucumbers evenly so they pickle at the same rate. This ensures consistent flavor and texture throughout.
• Let Pickles Sit for 24 Hours: Although tempting to try them sooner, letting the pickles sit in the brine for a full day helps the flavors fully develop.
• Store Pickles Properly: Keep the pickles in a covered container in the fridge. They stay fresh for up to 4 days but taste best within the first couple of days.

Keywords:Bobby Flay Dill Pickles​