The hubster is a big pickle fan, and with dozens upon dozens of cucumbers popping up in our garden this summer, we got plenty of experience making these two Alton Brown pickle recipes.

Dill Pickles

Ingredients (altered)
2.75 ounces pickling salt
8 cups filtered water
8 cups apple cider vinegar
Enough pickles to fill 3 big mason jars
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill


Combine the salt, water, and vinegar in a simmering pot 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 the pot.  Add the cucumbers to the pot on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover.


Kinda Sorta Sours Pickles

1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1/2 cup champagne vinegar
1/2 cup sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1 teaspoon celery seeds
1 teaspoon pickling spice
4 whole garlic cloves, smashed


Combine the onion and cucumber slices in a clean spring-top jar.

Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.

Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.

Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.