How To Make Kosher Dill Barrel Pickles

30 pickling cucumbers 8 cloves  garlic 1 tsp coriander seeds ½ tsp yellow mustard seeds ½ tsp brown mustard seeds 1 tsp peppercorns ½ tsp red pepper flakes 5 bay leaves 14 sprigs of dill ½ cup 5% vinegar 3 quarts of water ¼ cup kosher salt

Ingredients

What kind of Cucumbers?

Skip the slicing cucumbers you buy for a salad. Pickling cucumbers are short, fat and have a thin skin. They will be labeled "pickling cucumbers"

You will need a large pickling crock with a lid or a very large jar.

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The ultimate recipe guide on

Step One

Assemble the ingredients and trim the ends of the cucumbers

Step 2

Pack the cucumbers into the crock tightly

Step 3

Add the garlic cloves, mustard seeds, coriander and fresh dill  to the crock.

Step 4

Pour the brine over the cucumbers

Step 5

Place a fermentation weight, plate or bowl on top of the cucumbers to force the cucumbers under the brine

Step 6

Ferment the Kosher Dill Barrel pickles in a cool area where the temperature stays about 65 to 70 degrees F. at all times.

Step 7

After fermenting refrigerate and enjoy homemade pickles!

More Easy Pickling Recipes

Easy Pickled Red Onions

Pickled Green Cherry Tomatoes

Pickled Tomatoes & Peppers

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