To make Food Network's Dill Pickles recipe, combine 5 1/2 ounces of pickling salt with 1 gallon of filtered water. Stir until the salt has dissolved. Clean 3 pounds of 4- to 6-inch pickling cucumbers, and cut off the blossom-end stem.
In a 1-gallon crock, add 1 tablespoon of black peppercorns, 1 tablespoon of red pepper flakes, 2 crushed garlic cloves, 1 teaspoon of dill seed and 1 large bunch of dill. Add the cucumbers on top of the mixture, and pour the salted water over them. Make sure the cucumbers are covered completely, and pour the rest of the brine into a re-sealable plastic bag. Place the bag on top of the cucumbers, and set the crock in a cool, dry place.
After three days, check the pickles, and skim off any scum that has formed. Fermentation should take place in six to seven days or when the pickles taste sour and bubbles stop rising. Cover the pickles loosely, and refrigerate them for three days. Check periodically for scum, and skim it off when needed. These pickles can be stored in the refrigerator for two months.Learn more about Vegetables