How do they make old fashioned pickles?

Old-fashioned barrel pickles were cured using the fermentation method . Basically, yeast produces acid to preserve the cucumbers, along with a lot of added salt (brine). During this time, lactic acid bacteria, naturally present on the surface of vegetables, grows. Other microbes are inhibited by salt.

How did the pioneers make pickles?

Cucumbers were washed, then piled in large wooden barrels along with dill, garlic, spices, kosher salt and clean water .

What keeps pickles crisp when canning?

Use Calcium Chloride Calcium chloride (CaCl2), sometimes known as «pickle crisp», is a type of salt that helps keep food crunchy. It is used in the food industry to help maintain the texture of canned fruit and vegetables. Sea salt is sodium chloride. We are talking about calcium chloride!

How to make pickles in old pickle jar?

To make quick pickles from leftover brine, toss cucumber slices in a colander with salt (1 1/2 teaspoons per pound of cucumbers) and let them sit for 1 hour; then transfer them to a jar. Bring the brine to a boil and pour it over the pickles. Seal the jar and refrigerate the pickles for 24 hours before eating.

Old-Fashioned Pickle Barrel Pickles Recipe

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#5209

These pickles are the real deal, made from cucumbers that are hand-selected and barrel-cured for weeks. They're perfect for snacking or adding some crunch to your favorite sandwich.

serves/makes:

ready in:

over 5 hrs

11 reviews
5 comments

ingredients

5 pounds pickling cucumbers of uniform size (about 4 inches)
4 tablespoons pickling spices (McCormick's or mix your own)
6 bunches dill, washed and chopped
6 cloves garlic, crushed and peeled, more if desired
1 cup white vinegar
2/3 cup pickling salt
2 quarts water
1/2 teaspoon powdered alum*
OR
8 grape leaves (optional)

directions

Scrub pickles with a vegetable brush and rinse with cool water. Allow to dry thoroughly.

In a large stoneware crock or a non-reactive deep enamel kettle, sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic.

Mix vinegar, salt and alum (optional) and 2 quarts of water. Pour over cucumbers, to cover.

Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms. They may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks.

Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand an additional month to develop flavor, replacing brine as necessary.

Once the fermentation process is complete, the pickles can be stored in a cool place (or the refrigerator) for 4-6 months.

* Alum will help with making pickles crisp, as will grape leaves.

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ssmnita

nutrition data for old-fashioned pickle barrel pickles

7 calories, 0 grams fat, 1 grams carbohydrates, 0 grams protein per ounce. This recipe is low in fat.

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reviews & comments for old-fashioned pickle barrel pickles

mcgee625
Member since:
Jul 27, 2021

July 27, 2021

Can I add additional cucumbers to those already in the crock or do I have to create a separate batch?
- CDKitchen Staff Reply:
  
  You'll want to start a fresh batch
Whatsup2020
Member since:
Oct 12, 2020

October 12, 2020

I just made 10 lbs but. Donât know if they should be at room temperature or in my garage in this first stage? Please respond thank you,
- CDKitchen Staff Reply:
  
  The best location would be a cool, dark place such as a basem*nt. You don't want it too warm where they are stored.
D. M. REVIEW:
September 24, 2020

First time using this recipe, it reminded me of my dad's crock dill pickles that I grew up on. He's 93 years old and forgot his recipe. The reason for the 1 star: NO TASTE of dill, garlic or pickling spice. VERY SALTY. CRISPNESS is good.I won't be giving up on making crock dill pickles. Next year I'll be making adjustments to this recipe until I'm able to match my dad's crock dill pickles.
Joey Pickles REVIEW:
August 12, 2020

This is a great recipe. I used Persian pickles for this. I was fortunate that no scum formed even with using alum. Skin was crispy inside loaded with brine. I did add a few extras cloves of garlic. You can add too much
Shane REVIEW:
June 9, 2017

I haven't made this exact recipe before, but it is a great recipe. My only change is I don't use grape leaves or alum. If these pickles are too salty for you, there are 2 things to think about. Either 1) fermented pickles aren't for you & you should make vinegar-based pickles or 2) you kept too little air from getting to the brined pickles and they didn't ferment. The sour flavor should take over for the saltiness when they're done right. Also, do not try these with less salt. This salt level is needed to help kill off bad bacteria and promote the good bacteria that ferment it.
billpickle REVIEW:
October 22, 2016

It,s been 4 weeks. I tried one and it was very salty. I'm not complaining I will try again. My question is, how do I store them now? Can they be canned? how long will they keep? Is their a way to reduce the salt flavor in this current batch?Thank You
billpickle
Member since:
Oct 4, 2016

October 4, 2016

I didn't have cheesecloth so I used a kitchen towel. Is that enough air to get in?
- CDKitchen Staff Reply:
  
  I think that should work ok
Guest Foodie September 8, 2016

can you put the crock pot cover on instead of cheesecloth?
- CDKitchen Staff Reply:
  
  The cheesecloth is so the mixture can get air. You do not want to cover it with an actual cover.
farmer REVIEW:
August 30, 2015

Wanted to let you know my pickles turned out great in the bucket but never had any scum to remove. Was wanting you're opinion on how long they are good for? Is it ok to transfer to jars? Thx
farmer August 11, 2015

Thanks you I hope it works I will let you know
farmer REVIEW:
August 11, 2015

I made this pickle recipe in a five gallon plastic bucket. Will this make a difference?
- CDKitchen Staff Reply:
  
  The research I did seems to indicate that if the bucket is food grade plastic then it should work ok.
Doreen REVIEW:
August 4, 2015

Made these about 6 weeks ago. Couldn't wait to try them so I cut one up today. My opinion is they are to salty. Wish there was a way to fix this in this bunch of pickles.
Guest Foodie REVIEW:
June 28, 2015

this recipe is really great ihave made these several times and they have turned out great. was just wondering what the best way is to jar can these after they are ready?
cheffy REVIEW:
November 4, 2013

Great recipe! I only made one pound as a test batch and they turned out really well. We just tried them now after letting them sit for two months. That was the hardest part - waiting!
John REVIEW:
July 28, 2013

This was our first attempt at homemade pickles. They had a pretty good crunch to them and good flavor. Does anyone know if this will work for pickling other vegetables too like carrots and cauliflower? I'd like to make a pickled veggie blend but not sure if this same method is appropriate or not. Also, I'd never heard of grape leaves as an alternate to alum so I found that really interesting. Learn something new every day!
big john REVIEW:
August 26, 2012

Very good recipe, fool proof works every time. I scaled back to 3 lbs and the end product was excellent. One time without garlic for a traditional dill pickle and it turned out perfect. Pickles turned out crisp every time.

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Old-Fashioned Pickle Barrel Pickles Recipe | CDKitchen.com (2024)

ingredients

directions

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nutrition data for old-fashioned pickle barrel pickles

reviews & comments for old-fashioned pickle barrel pickles

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