Old-Fashioned Pickle Barrel Pickles Recipe
Recipe adapted from David Rosengarten
Watch the video tutorial for this recipe.
Total time: 41 days 15 hr 15 min
Preparation: 15 min
Fermentation: 41 days 15 hr
- 5 pounds pickling cucumbers, carefully selected for uniform size (around 4 inches)
- 4 tablespoons pickling spice blend
- 6 bunches fresh dill, cleaned and chopped
- 4 garlic cloves
- 1 cup white vinegar
- 2/3 cup pickling salt
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- Prepare the cucumbers: Lightly scrub the cucumbers using a vegetable brush, rinse them under cool running water, then dry completely.
- Layer the crock: In a sizable stoneware crock or a deep enamel pot, distribute half of the pickling spices, dill, and garlic evenly on the bottom. Begin layering cucumbers in the crock until you fill it to about 3 inches below the rim. Top with the remaining pickling spices, dill, and garlic.
- Make the brine: Combine vinegar with salt and 2 quarts of water to make the brine. Pour this mixture over the cucumbers until they are fully covered.
- Submerge and cover: Place a plate weighted with cans on top to keep the cucumbers submerged. Loosely cover with cheesecloth.
- Ferment daily: Each day, inspect the pickles and remove any scum that appearsthis usually starts around day five. Avoid stirring the cucumbers but ensure they stay submerged in the brine throughout the process. Add more brine if necessary.
- Finish fermenting: Allow to ferment for 3 to 4 weeks. The pickles will take on an olive-drab color, become tender yet crisp, and appear uniformly translucent. For enhanced flavor, let them sit for an additional month, replenishing the brine as needed.
