Thursday, August 12, 2010

Bucket Pickles - The Dill Version

[With apologies for the lousy pictures, must get my camera fixed!]

One of the most popular posts here at The Urban Trowel is the bucket pickle recipe. It is for a sweet pickle though and I'm thinking that people may actually be looking for a quick and easy dill pickle in a bucket. Nothing ventured nothing gained!

I do know that Margaret's dill pickle recipe was originally not processed but stored in the fridge once sealed. The two of us started processing them as we have pickle crazy families and not enough fridge space for 100 quarts! Sooooo it should be easy to make bucket dills from our favourite recipe with a little tweaking.

The first cucumber picks are usually too small to bother with the whole dragging out the canner thingy. Bucket pickles to the rescue!

Wash them well to remove dirt, spiny bumps, and the blossom bits.

Trim the ends off and poke them with a fork a few times.

In an well washed ice-cream bucket put 4 large cloves of garlic, and 2-3 big heads of dill. If you don't have access to fresh dill just use a Tbsp. of dill seed from the spice aisle.

Add the cucumbers.

In a large pot mix the brine:
-8 cups water
-2 cups PICKLING vinegar
-1/3 cup white sugar
-1/2 cup PICKLING salt

Heat till bubbling and pour over cucumbers. You may have more brine than you need, it can be stored in the fridge for the next batch or it makes Jim-dandy weed killer.

Put the lid on and mark it with the words BEST BEFORE (the date 6 months hence)

Pop it into the very back of the fridge, let sit at least 2 weeks then enjoy!

Too easy.


If you aren't thrilled with the idea your food soaking in a bath of acid in a plastic container you can do this in a large glass jar. I find 1 gallon glass jars at second hand shops and garage sales for about $1-5 each. Even if they don't have lids I snatch them up. Peanut butter and mayonnaise jar lids will often work on these.

Just put the ingredients in the jar and wait for it to cool a bit before adding the lid. I didn't wait once and had a truly hellish time trying to get the well sealed lid off.

In this jar I'll be adding cucumbers as they are picked. As you can see this picking was really small.

1 comment:

Anonymous said...

I found this recipe last year on line,and made lots, I think it might be the BEST dill pickle recipe I ever had, and over the past many years I have made many!!!I had quit making dills, to much work, and now I am back to making dills, and loving it !!!And they keep for even more tham 6 months!!! Thanks for the GREAT recipe !!!