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. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
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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