Bucket pickles, refrigerator pickles, whatever you want to call them..they are tasty & refreshing!
This recipe goes back a century or so in my family. It is simple & delicious. Nothing better than that! Just about any container will do, but in our family it gave my Grandpa Jim an excuse to get himself a gallon of butter pecan ice cream to enjoy. You know...because we needed a new bucket for pickles.
1 gallon container
1/2 cup vinegar
1/2 cup pickling salt
1/2 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed
4 teaspoon pickling spice
4-5 gloves of garlic
1 tsp powdered alum
Other optional ingredients: onions, peppercorns (green beans, basically any vegetable you want to pickle)
1. Combine vinegar, sugar, salt, garlic, spices, and alum to create a brine.
2. Stir brine and let dissolve for approximately 15-20 minutes.
3. Wash and cut cucumbers to personal preference (we prefer the chip style)
4. Layer fresh dill and cucumbers.
5. Add water as you layer until container is full.
6. Pack top with dill to ensure cucumbers are submerged.
7. Set a week (this has honestly never happened in my house, snack at your own delight)
8. They will stay good up to a year if refrigerated (this has never happened at my house either)
9. As you run low on cucumbers, you can add more, eventually your brine will need to be refreshed or you can scrap the bucket & start over.
Do you prefer sweet pickles? Check back soon for that bucket recipe!