Pickle Barrel Dills
Pickle Barrel Dills is an moderately easy dinner. Made with 75 to 100 small to medium pickling cukes, washed, 2 to 3 tbsp. pickling spice, cloves removed, 1 gal. water, 1 c. pickling salt and 5 cloves garlic, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Bring water to boil and dissolve salt in it.
Let water cool. In bottom of large wide mouth 5 gallon crock, jar or jug, place dill, spices and garlic.
(A 1 gallon jar will hold about 15 pickles.)
Pack cucumbers into scalded container and pour brine over them.
Place a plate over the jar to keep pickles from floating.
Stored at about 85Β°, pickles will be at the new stage in about 1 week, at half sour to sour stage in about 2 weeks to 20 days.
At colder temps, curing will take longer.
These are like the old fashioned "General Store" barrel pickles.
π· Perfect Pairings
Complete your meal with these
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