PreviousContentsNext

Old-fashioned Pickle Barrel Pickles

5

pounds pickling cucumbers of uniform size, (4 inches)

4

tablespoons

pickling spices

6

bunches dill, washed and chopped

4

cloves garlic

1

cup

white vinegar

2/3

cup

pickling salt

1

Gently scrub pickles with a vegetable brush and rinse with

2

cool water. Dry thoroughly. In a large stoneware crock or a

3

deep enamel kettle sprinkle in half of pickling spices, dill

4

and garlic over the bottom. Layer cucumbers in crock, filling

5

to within 3 inches of top. Sprinkle with remaining pickling

6

spices, dill and garlic. Mix vinegar with salt and 2 quarrts

7

of water. Pour over cucumbers, to cover. Weight with a plate

8

and cans, making sure cucumbers are completely submerged.

9

Cover loosely with cheesecloth. Check pickles each day and

10

skim off scum as it forms -- it may not begin to form until

11

fifth day. Do not stir pickles, but make sure they remain

12

completely submerged in brine at all times. If necessary, add

13

additional brine. Leave for 3 to 4 weeks. Pickles will turn an

14

olive-drab color and texture will be soft-crisp and be

15

uniformly translucent. Let stand or an additional month to

16

develop flavor, replacing brine as necessary.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (9.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

171.37

Calories From Fat (34%)

57.49

% Daily Value

Total Fat 7.26g

11%

Saturated Fat 1.09g

5%

Cholesterol 0mg

0%

Sodium 16.44mg

<1%

Potassium 288.13mg

8%

Total Carbohydrates 32.53g

11%

Fiber 3.73g

15%

Sugar 0.12g

 

Protein 4.24g

8%