Title: Old-Fashioned Pickle Barrel Pickles
Categories: Pickle
Yield: 1 Serving
| 5 | lb | Pickling cucumbers of uniform size (4 in.) |
| 4 | tb | Pickling spices |
| 6 | | Bunches dill, washed and chopped |
| 4 | | Garlic cloves |
| 1 | c | White vinegar |
| 2/3 | c | Pickling salt |
Gently scrub pickles with a vegetable brush and rinse with cool water. Dry
thoroughly. In a large stoneware crock or a 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 with salt 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 -- it 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.