Pickle Barrel Dills
Tangy, crunchy pickles with classic dill and garlic flavors, perfect for homemade snack lovers and those seeking traditional, old-fashioned barrel-style pickles.
Ingredients
Instructions
- Bring water to a boil and dissolve the pickling salt in it.
- Let the brine water cool to room temperature.
- Place dill, pickling spices (cloves removed), and garlic in the bottom of a large wide-mouth 5-gallon crock, jar, or jug.
- Pack the washed cucumbers into the container and pour the cooled brine over them.
- Place a plate over the jar to keep the pickles submerged and prevent floatation.
- Store at about 85°F; pickles will reach the new stage in about 1 week, and half sour to sour stage in about 2 weeks to 20 days.
- At colder temperatures, curing will take longer.
- These are reminiscent of traditional 'General Store' barrel pickles.
Tips & Substitutions
For best results, use small to medium pickling cucumbers as they hold up better during the pickling process. You can substitute fresh dill with dill seed if needed, but the flavor will be slightly different. If you prefer less saltiness, consider reducing the pickling salt but be cautious as it affects preservation. You can also experiment with different pickling spices to customize the flavor profile, even drawing inspiration from American recipes.
Serving Suggestions
These Pickle Barrel Dills are perfect as a crunchy snack or a tangy addition to sandwiches and burgers. They pair beautifully with Marlene's Punch for a refreshing summer meal. Consider serving them alongside potato salad or a charcuterie board for a delightful contrast of flavors. They also make a great topping for salads or can be served with grilled meats.
Storage & Reheating
Store the pickles in a cool, dark place at about 85°F until they reach your desired flavor. Once opened, refrigerate them to prolong freshness. They can last for several weeks in the fridge. If you want to reheat them, you can serve them at room temperature or briefly warm them in a pan, but they are best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pickle Barrel Dills contains roughly 15 calories, with 0g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickles need to cure?
The pickles will reach the new stage in about 1 week, and they will transition to half sour to sour stage in about 2 weeks to 20 days, depending on the storage temperature. Warmer temperatures speed up the process, while cooler ones will slow it down.
Can I use other spices for pickling?
Yes, you can certainly customize the spices in your brine. While traditional pickling spice is recommended, feel free to add spices like mustard seeds, coriander seeds, or even red pepper flakes for a spicier kick. Just remember to adjust the quantities according to your taste.
What should I do if my pickles float?
If your pickles float, place a clean plate or a weight on top of them inside the jar to keep them submerged in the brine. This helps ensure they pickle evenly and prevents spoilage. Keeping them fully submerged is crucial for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).