Best Bucket Dill Pickles Recipes
BUCKET DILL PICKLES
These are our favorite dill pickles. They stay crisp and don't get mushy like some pickles do. I've been making these for several years and these are the only pickles that my kids request that I make.
Provided by Sheila Kremer
Categories Vegetable Appetizers
Time 3h
Number Of Ingredients 7
Steps:
- 1. Wash a 5 quart pail in hot water and dry. Wash and quarter cucumbers. Put 1 layer of dill (3-4 heads), 1 layer of quartered cucumbers and 3 cloves of garlic and 1 red pepper in the pail; repeat layers ending with a layer of dill until pail is full. I usually make 3 to 4 layers. If I haven't used all the garlic and peppers, I just add them to the pail.
- 2. In large kettle, mix water, vinegar and salt. I use Nursery water which is found in the baby food section as our tap water is too soft and pickles will get mushy. Bring to a boil and boil 5 minutes. Remove from heat, let cool 10 minutes and then pour over cucumber mixture. Put lid on bucket and let stand 1 hour. I usually set the bucket on a couple of layers of paper towel before I pour on the brine, as it may run over when the lid is put on. After 1 hour, put in refrigerator for 5 days. Do not open the lid until the 5 days are up! I usually write the date I made them on the top of the lid so I know when they are ready to use.
- 3. After the 5 days, they are ready to eat. At this point, I usually pack them into clean quart jars with the dill and garlic and 1 pepper to each jar, then fill with brine from the bucket and put on the lids and rings. These must be stored in refrigerator. Makes about 5 quarts.
DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL
This is a recipe that I've already requested twice, so I'm posting it to avoid losing it. My husband's best friend's mother makes them every summer and everyone just loves them. She makes them in ice cream pails. I prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). The pickled onions taste great too! My husband and step-daughter used to fight over them! My dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! I saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. These aren't sweet like bread and butter pickles. We have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. If your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. I've tried these with sliced pickles, but I felt they ended up too sour to be used as hamburger dills, at least for my taste. I think they're best as spears or, if you're using small cucumbers, left whole.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 2 ice cream buckets
Number Of Ingredients 9
Steps:
- Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
- In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
- Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
- Poor hot brine over the cucumbers.
- Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.
Nutrition Facts : Calories 404, Fat 0.9, SaturatedFat 0.3, Sodium 56656, Carbohydrate 80.4, Fiber 4.2, Sugar 64, Protein 5.4
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