Recipes Snacks Dill Pickles 5.0 (2,246) 16 Reviews These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator. By Bobby Flay Bobby Flay Instagram A chef and restaurateur, Robert William Flay is best known for his reality television appearances. Bobby Flay owns and operates several restaurants and franchises, including Bobby's Burger Palace, Bobby's Burgers, and Amalfi.His culinary identity was discovered while working as a cook at Joe Allen's in the theatre district at the age of 17. His father, who was a partner in the restaurant, had arranged the job for him. Bobby's talents impressed Joe Allen so much that he paid the young cook's tuition to The French Culinary Institute after a short time. With his debut on Food Network in 1994, Bobby has been bringing cooking tips and information about American regional cuisine to a national audience ever since. Food & Wine's Editorial Guidelines Updated on November 1, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 8 hrs 20 mins Yield: 1 quart 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 Directions In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold. © John Kernick Make Ahead The dill pickles can be refrigerated in an airtight container for up to 1 week. Rate it Print