Old-Fashioned Pickle Barrel Pickles
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
38
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Pickling Spice6 bunches
Dill (washed and chopped)4 cloves
Garlic1 cup
White Vinegar2 cup
Salt (pickling)Directions:
1
Gently scrub pickles with a vegetable brush and rinse with cool water
2
Dry thoroughly
3
In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom
4
Layer cucumbers in crock, filling to within 3 inches of top
5
Sprinkle with remaining pickling spices, dill and garlic
6
Mix vinegar with salt and 2 quarrts of water
7
Pour over cucumbers, to cover
8
Weight with a plate and cans, making sure cucumbers are completely submerged
9
Cover loosely with cheesecloth
10
Check pickles each day and skim off scum as it forms -- it may not begin to form until fifth day
11
Do not stir pickles, but make sure they remain completely submerged in brine at all times
12
If necessary, add additional brine
13
Leave for 3 to 4 weeks
14
Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent
15
Let stand or an additional month to develop flavor, replacing brine as necessary