- How to make Old-Fashioned Barrel Kosher Dill Pickles, naturally – made easy, using natural ingredients, and illustrated!
- Using the “Old-Fashioned Barrel Kosher Dill Pickle” method!
- Background: Types of Pickles
- This recipe:
- Other types of pickles (on other pages) are:
- Pickling Equipment Notes:
- Directions – How to Make Natural Fermented Old Fashioned Dill Pickles
- Step 1 – Selecting the cucumbers
- Step 2 – How many cucumbers?
- Step 3 -Wash and cut the cucumbers!
- Step 4 – Fill the crock
- Step 5 – Add the vinegar and salt
- Step 6 – ferment the cucumbers
- Step 7 – Long term storage
- Option 1
- Get the canner heating up
- Start the water for the lids
- Option 2 – Low-Temperature Pasteurization Treatment
- Suitable Containers, Covers and Weights for Fermenting Food
- Causes and Possible Solutions for Problems with Fermented Pickles
- Note about Pickle Mixes
- Other Equipment:
- Home Canning Kits
- How to make other pickles – recipes and instructions:
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How to make Old-Fashioned Barrel Kosher Dill Pickles, naturally – made easy, using natural ingredients, and illustrated!
Using the “Old-Fashioned Barrel Kosher Dill Pickle” method!
Yield: 7 to 9 pint jars
Click here for a PDF print version
Making and canning your own dill pickles the old-fashioned way, with all natural ingredients has never been easier!! Here’s how to do it, in easy steps and completely illustrated. But this is NOT a recipe for a beginners. It often takes several tries to get the method down right to produce crisp pickles. Scrupulous attention to cleanliness and diligence in each step is required.
This recipe is very similar to many old fashioned kosher dill pickle recipes, like Ada Gail’s Authentic Jewish Dill-Pickled pickles and those sold in general stores for generations.
Background: Types of Pickles
- Fermented pickles (the recipe on this page) are vegetables soaked in a brine solution for 4 to 6 weeks. 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. The color of the vegetables changes from bright green to olive/yellow-green, and the white interior becomes translucent. Examples include dill pickles and sauerkraut.
Other types of pickles (on other pages) are:
- Fresh-pack (or quick process) pickles are cured for several hours in a vinegar solution or are immediately combined with hot vinegar, spices, and seasonings. Examples include dills, bread-and-butter pickles and pickled beets. these are substantially easier to make than fermented pickles. See this page, if you’d rather make Quick Process pickles..
- Refrigerated dills are cucumbers marinated for 1 day to 1 week in a salt and spice brine (in the fridge) and then stored in the refrigerator for up to 2 months. No canning is required! See this page for refrigerated dill pickle directions!
- Fruit pickles are whole or sliced fruit simmered in a spicy, sweet-sour syrup. Examples include spiced peaches and crabapples. See this page for directions to make spiced peaches!
- Relishes are made from chopped fruits or vegetables that are cooked to a desired consistency in a spicy vinegar solution. Examples include corn relish and horseradish. See this page for cucumber pickle relish directions!
Click here for Causes and Possible Solutions for Problems with Fermented Pickles
Use the following quantities for each gallon capacity of your fermentation container
- Cucumbers – fresh, crisp – not wilted, soft or overripe!
- 4 lbs of 4-inch pickling cucumbers
- 2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed (it is SO easy to grow, plant it next to your cucumbers)
- 1/2 cup salt (canning or pickling salt – NOT table salt)
- 1/4 cup vinegar (5 percent)
- 8 cups water and one or more of the following ingredients:
- 2 cloves garlic
- 2 dried red peppers (optional)
- 2 tsp whole mixed pickling spices (optional)
- a fermentation crock. For more information about what is a suitable fermentation container, see “Suitable Containers, Covers, and Weights for Fermenting Food”. and Click here to find out where to get fermentation crocks.
- Jar grabber (to pick up the hot jars)
- Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at Target, other big box stores, and often grocery stores; and available online – see this page)
- Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online – see this page)
- 1 large pots; teflon lined, glass or ceramic.
- Large spoons and ladles
- 1 Water Bath Canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.). Note: we sell many sizes and types of canners for all types of stoves and needs – see canning supplies
- Pint canning jars (Ball or Kerr jars can be found at grocery stores, like Safeway, Publix, Kroger, grocery stores, even online – about $9 per dozen jars including the lids and rings). Be sure to get wide mouth jars to fit the pickles in! Pint size works best!
- Lids – thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
- Rings – metal bands that secure the lids to the jars. They may be reused many times.
- See this page for pickling supplies, equipment, books, crocks and additives.
Pickling Equipment Notes:
The basic equipment used for pickling is similar to other types of canning. However, there are some differences:
- Utensils made of zinc, iron, brass, copper, or galvanized metal should not be used. The metal may react with acids or salts and cause undesirable color and taste changes in the pickles or make pickles unfit to eat. Likewise, enamelware with cracks or chips should not be used.
- For fermenting and brining, a crock or stone jar, an unchipped enamel-lined pan, a glass jar, a bowl, or a casserole can be used for small quantities. Kegs and barrels (made of hardwood and either enamel, glass, or paraffin lined) can be used for larger quantities. The container used must be fitted with a flat dish to fit inside and cover the food in the brine. A weight is necessary to hold the dish down and to keep the foods below the surface of the brine. A glass jar filled with water and closed with a cap makes a good weight.
Directions – How to Make Natural Fermented Old Fashioned Dill Pickles
Step 1 – Selecting the cucumbers
It’s fun to go pick your own and you can obviously get better quality cucumbers!
At right is a of picture cucumbers from my garden – they are SO easy to grow. But be sure to grow the varieties that are labeled “pickling cucumbers” – they will be much more crisp!
The picture at right shows a good cucumber for pickling (bottom) and a bad one (top). The good one is dark green, firm, and not bloated. It has lots of warts!
The bad one is overripe, it has yellow or white areas in the skin, and the warts are almost all gone. If you cut it open, you will see developed seeds. You don’t want seeds!
Overripe cucumbers make mushy pickles.
Step 2 – How many cucumbers?
It takes about 3 or 4 cucumbers to fill a pint jar. Each cucumber is about 4 – 5 inches long and you will cut off the ends so they will fit with 1/4-inch to spare..
Step 3 -Wash and cut the cucumbers!
I’m sure you can figure out how to wash the fruit in plain cold water.
You will need to cut a 1/16-inch slice off the blossom end and discard, but you must leave the stem end and 1/4-inch of the stem attached.
You may then pickle the cucumber whole; or you may choose to slice it in half lengthwise to make halves; and if you want, again to make spears (quarters).
Set them aside for use in step 6.
Step 4 – Fill the crock
Place half of dill and spices on bottom of a clean, suitable fermentation container. For more information on containers see “Suitable Containers, Covers, and Weights for Fermenting Food,” below
Add cucumbers, remaining dill, and spices.
Step 5 – Add the vinegar and salt
Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight.
Step 6 – ferment the cucumbers
Store where temperature is between 70ºF and 75ºF for about 3 to 4 weeks while fermenting. Temperatures of 55º to 65ºF are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80ºF, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold. Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them.
Step 7 – Long term storage
Whether you store them in the fridge or can them, you need to do the following 4 steps first:
- Pour the brine into a pan,
- heat slowly to a boil, and simmer 5 minutes.
- Filter brine through paper coffee filters to reduce cloudiness, if desired.
- Fill jar with pickles and hot brine, leaving 1/2-inch headspace.
Next, follow either Option 1 OR Option2:
Canning fully fermented pickles is simple, safe way to store them.
Get the jars and lids sanitizing
The dishwasher is fine for the jars; especially if it has a “sanitize” cycle. I get that going while I’m preparing everything else, so it’s done by the time I’m ready to fill the jars. If you don’t have a dishwasher, submerge the jars in a large pot (the canner itself) of water and bring it to a boil.
Be sure to let it go through the rinse cycle to get rid of any soap!
Get the canner heating up
Fill the canner about 1/2 full of water and start it heating (with the lid on).
Start the water for the lids
Put the lids into the small pot of boiling water for at least several minutes. Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)
Need lids, rings and replacement jars?
Get them all here, delivered direct to your home, at the best prices on the internet!
Adjust lids and process as recommended in Table below, or use the low-temperature pasteurization treatment described below.
Option 2 – Low-Temperature Pasteurization Treatment
The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly.
- Place jars in a canner filled half way with warm (120º to 140ºF) water.
- Then, add hot water to a level 1 inch above jars.
- Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.
This document was adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 1994. Reviewed June 2006.
Suitable Containers, Covers and Weights for Fermenting Food
A 1-gallon container is needed for each 5 pounds of fresh vegetables. Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Other 1- to 3-gallon non-food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag. Click here to find out more about fermentation crocks. There is also a good book about making old-fashioned sauerkraut.
Caution: Be certain that foods contact only food-grade plastics. Do not use garbage bags or trash liners. Fermenting sauerkraut in quart and half-gallon Mason jars is an acceptable practice, but may result in more spoilage losses.
Cabbage and cucumbers must be kept 1 to 2 inches under brine while fermenting. After adding prepared vegetables and brine, insert a suitably sized dinner plate or glass pie plate inside the fermentation container. The plate must be slightly smaller than the container opening, yet large enough to cover most of the shredded cabbage or cucumbers. To keep the plate under the brine, weight it down with 2 to 3 sealed quart jars filled with water. Covering the container opening with a clean, heavy bath towel helps to prevent contamination from insects and molds while the vegetables are fermenting. Fine quality fermented vegetables are also obtained when the plate is weighted down with a very large clean, plastic bag filled with 3 quarts of water containing 4-1/2 tablespoons of salt. Be sure to seal the plastic bag. Freezer bags sold for packaging turkeys are suitable for use with 5-gallon containers.
The fermentation container, plate, and jars must be washed in hot sudsy water, and rinsed well with very hot water before use.
Causes and Possible Solutions for Problems with Fermented Pickles
Click here for the fermented pickle problems and solutions page.
See this page for a more complete set of more general frequently asked pickling questions and answers
Note about Pickle Mixes
To interject a crass commercial here – hey, I’ve got to pay for the website somehow 🙂 I have found the best (crispest, best tasting) pickles from a mix are with the “Mrs. Wages Polish Dill Refrigerator Pickle Mix” They REALLY are good AND you don’t need a canner – you store them in your fridge right after making them. They’re ready to eat in 24 hours! Our affiliate sells the mixes (and at really good prices, too)
Whether you want dills or sweet pickles; canning them or straight into the refrigerator; there is a mix for every taste and need here!Get them all here, delivered direct to your home, at the best prices on the internet! Get everything you need to make pickles: mixes, salt, brine, etc. here!
From left to right:
- Jar lifting tongs to pick up hot jars
- Lid lifter – to remove lids from the pot of boiling water (sterilizing )
- Lid – disposable – you may only use them once
- Ring – holds the lids on the jar until after the jars cool – then you don’t need them
- Canning jar funnel – to fill the jars
Home Canning Kits
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It’s much cheaper than buying the items separately. You’ll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
How to make other pickles – recipes and instructions:
- Refrigerator pickles (no canning required)
- Cucumber pickle relish
- Pickled beets
- Pickled green beans
- Pickled dilled okra