Bucket Dill Pickles Recipes

HOW TO MAKE YOUR OWN DELICIOUS BUCKET PICKLES

Steps:

• Slice both the cucumber and onions. Place into your bucket/ice cream pail/mason jars
• Heat the water to the boiling point.
• Carefully add the vinegar and sugar. Stir until the vinegar dissolves
• Add the pickling salt, mustard seed, and celery seed.
• Carefully cover the cucumbers and onions with brine.
• Cover and let sit in the fridge for 1 - 3 weeks before eating. The longer, the stronger the flavor will develop.

REFRIGERATOR GARLIC DILL PICKLES

Steps:

• Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
• In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
• Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
• NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

HOMEMADE DILL PICKLES

Steps:

• Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
• Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
• Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
• After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL

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.