looking for recipe for dill pickles made in crock or barrel--the orignial recipe come from heinz many years ago-these were left in crock or barrel untill used up-thanks for any help

-- ken @ north west Mich (kandswhitaker@carrinter.net), April 01, 2002

Answers

If i get time i will try to post the recipie for them from Carla Emery's book, Encylpoedia of Country Living. I have used her recipie and it works every time.

-- Bernice (geminigoats@yahoo.com), April 01, 2002.

Bernice--thanks-looking foreward to it-have been looking for several years-

-- Ken (kandswhitaker@carrinter.net), April 01, 2002.

We acquired some stoneware crocks of uncertain age and manufacture. It turned out the glaze was somewhat porous, I don't know if that is deliberate or not. The crocks tended to oozed black goo but no one's got sick from the pickles.

Each crock holds 2 + gallons

Scrub cukes and let sit overnight in ice water. Rinse fresh dill weed ( if possible before blooms open ) Wash crocks and rinse thoroughly with boiling water. set the crocks in a plastic basin in their storage space ( they’re very heavy to move when full, and they tend to ooze over time ). Put in a layer of dill alternating with a layer of cukes not too closely packed ( you want sufficient brine for each cuke to absorb. Mix and boil brine made of;

6 qts water 2 qts vinegar 2 cup white sugar 1 cup pickling salt

do not use corelle to keep pickles sunk. It dissolves !!! Use a tupperware lid and small tups to keep them sunk for the first few weeks. ( G.O.K. what the petro chemicals do. )

the pattern came off mum’s red rimmed plates

lining the wood lid with foil is not a good idea. Avoid all metal.

using the largest tupperware barrels inside the stoneware crock seems to work.. Put the handle on before you fill with brine. Wait until it’s cooled before moving. The barrel will overflow as the weight changes the shape

I have also got 2 gallon pails from an icecream parlour. The important thing is to use food grade plastic, not a garbage can. We have a recycling store nearby which sells olive barrels. Most people are buying them for rain barrels. I don't know if the residual olive brine would affect the taste of your dills

-- Deborah Hardy (virgil@igs.net), April 02, 2002.