Best 2 Old Fashioned Pickle Barrel Pickles Recipes

In the realm of classic American cuisine, a place of honor is reserved for the Old-Fashioned Pickle Barrel Pickles. This timeless recipe, passed down through generations, captures the essence of preserved goodness and culinary nostalgia. These pickles, often served alongside burgers, hot dogs, or as a zesty snack, possess a tangy, crisp texture and a flavor profile that tantalizes the taste buds.

This article presents a comprehensive guide to mastering the art of making Old-Fashioned Pickle Barrel Pickles. Within its culinary narrative, you'll discover not just one, but three distinct pickle recipes, each offering a unique twist on this classic dish. From the traditional dill pickle recipe, with its aromatic blend of garlic, dill, and mustard seeds, to the spicy jalapeño pickle recipe, infused with a fiery kick, and the sweet and tangy bread and butter pickle recipe, perfect for balancing the richness of savory dishes, this article caters to a wide range of taste preferences. Embark on this pickling adventure and elevate your culinary skills while preserving the heritage of this beloved American tradition.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED PICKLE BARREL PICKLES

Old-Fashioned Pickle Barrel Pickles image

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.

Provided by ssmnita

Time 5h

Yield 5 lbs

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts :

OLD-FASHIONED GARLIC DILL PICKLES

Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

Tips:

Use fresh, firm cucumbers for the best results.
Soak the cucumbers in a salt brine for at least 4 hours, or overnight, to help them retain their crispness.
Use a variety of spices and herbs to flavor the pickles, such as garlic, dill, mustard seeds, and red pepper flakes.
Pack the pickles tightly into the jars to prevent them from floating to the top.
Cover the pickles completely with the vinegar solution to ensure that they are properly preserved.
Store the pickles in a cool, dark place for at least 2 weeks before eating them, to allow the flavors to develop.

Conclusion:

These old-fashioned pickle barrel pickles are a delicious and easy-to-make snack or condiment. With a few simple ingredients and a little bit of time, you can enjoy these pickles all year long. So next time you're looking for a tasty and refreshing treat, give these pickles a try!