Mark’s Barrel Cured Pickles

May 11, 2023May 11, 20230 1

Mark's Barrel Cured Pickles Recipe

by The Chefin Appetizer

Prep

20 min

Cook

0 min

Ready In

2 weeks

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Mark's Barrel Cured Pickles are crisp and flavorful, cured slowly in a barrel for a traditional taste that can’t be beaten. The recipe uses just a few simple ingredients– cukes, dill, garlic, peppercorns, and salt, resulting in a classic pickle taste. They taste best when eaten fresh out of the barrel, but you can store them in jars for longer shelf life. Try them on your burgers or sandwiches or with cheese and crackers for a classic summer flavor you won’t be able to resist.

Instructions

1.	Heat up water until it reaches room temperature.
2.	Add kosher salt and garlic to the water.
3.	Place peppercorns and dill at the bottom of a large barrel, and then place cucumbers on top.
4.	Pour the saltwater into the barrel, covering the cucumbers.
5.	Let the cucumbers sit in the barrel for at least 2 weeks, checking the water level every 2 days and adding more water as necessary.
6.	After 2 weeks, taste the pickles to test their flavor. If they are not yet briny enough, let them sit for a few more days.
7.	Once the pickles have reached the desired flavor, remove them from the barrel and enjoy!

PROS

These pickles are crispy, tangy, and full of flavor.
They are perfect for snacking on, adding to sandwiches, or serving as a side dish.

Barrel curing is considered to be a traditional method for preserving pickles, allowing you to enjoy the taste of history.

CONS

It’s definitely time-consuming.
The entire process can take up to a month or more.

Also, you need to have a barrel, and space to store it.

HEALTH & BENEFITS

Pickles made without vinegar preserve lactic acid bacteria, which is good for the digestive system. They are also low in calories and can satisfy hunger.

	4 gallons distilled water
	1 cup kosher salt
	1 head garlic , chopped
	3 tablespoons black peppercorns
	3 bunches fresh dill
	7 lbs pickling cucumbers