On the streets of Old New York, particularly the Lower East Side, barrels of pickles could be found in front of small stores, each with a different flavor. This glorious recipe makes perfect pickles for sandwiches, salads or to accompany your favorite foods.
Old-Fashioned Pickle Barrel Pickles

Old-Fashioned Pickle Barrel Pickles
 
Author:
Recipe type: Side Dish
Cuisine: Jewish
Serves: 1 batch
Ingredients
  • 5 pounds pickling cucumbers of uniform size (4 inch)
  • 4 Tablespoons pickling spices
  • 6 bunches dill, washed and chopped
  • 4 garlic cloves
  • 1 Cup white vinegar
  • 2/3 Cup pickling salt
Instructions
  1. Gently scrub pickles with a vegetable brush and rinse with cool water. Dry thoroughly.
  2. In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom.
  3. Layer cucumbers in crock, filling within 3 inches of top.
  4. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar with salt and 2 quarts of water. Pour over cucumbers, to cover.
  5. 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.
  6. 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.

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