@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/german-barrel-pickles/#recipe
headline
nameGerman Barrel Pickles
descriptionThey're just tastier than other pickles.
urlhttps://12tomatoes.com/german-barrel-pickles
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 2 1/2 lbs English cucumbers, sliced into chips
  • 1/2 yellow onion, sliced
  • 4 sprigs fresh dill, torn into chunks
  • 2 cups white vinegar
  • 2 cups water
  • 1 3/4 cups sugar
  • 1 tablespoon yellow mustard seed
  • 6 dried juniper berries
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon dill seed
  • 1/2 teaspoon allspice berries
  • 1 bay leaf, torn
  • 4 cloves garlic, peeled
  • 1/8 teaspoon candied ginger, minced
  • 2 tablespoons salt
Preparation
  1. Layer cucumber, onion, and dill into 2 3-quart jars. Add remaining ingredients to stainless steel or enameled saucepan and bring to a boil. Cook until salt and sugar have dissolved, about 3-5 minutes.
  2. Pour spice mixture over cucumbers, leaving 1/ 4" space at the top. Allow to cool for 2 hours before screwing lids all the way down. Refrigerate for at least 4 hours before serving for flavors to combine. Store in refrigerator for up to 3 weeks.
They're just tastier than other pickles.
Course: Side
Diet(s): Vegan, Vegan

Recipe adapted from The Spruce Eats

<< Go Back

German Barrel Pickles

German Barrel Pickles

2.7 from 3 votes
Cuisine: German
Servings: Makes 50 servings
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 1/2 lbs English cucumbers, sliced into chips
  • 1/2 yellow onion, sliced
  • 4 sprigs fresh dill, torn into chunks
  • 2 cups white vinegar
  • 2 cups water
  • 1 3/4 cups sugar
  • 1 tablespoon yellow mustard seed
  • 6 dried juniper berries
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon dill seed
  • 1/2 teaspoon allspice berries
  • 1 bay leaf, torn
  • 4 cloves garlic, peeled
  • 1/8 teaspoon candied ginger, minced
  • 2 tablespoons salt

Preparation

  1. Layer cucumber, onion, and dill into 2 3-quart jars. Add remaining ingredients to stainless steel or enameled saucepan and bring to a boil. Cook until salt and sugar have dissolved, about 3-5 minutes.
  2. Pour spice mixture over cucumbers, leaving 1/ 4" space at the top. Allow to cool for 2 hours before screwing lids all the way down. Refrigerate for at least 4 hours before serving for flavors to combine. Store in refrigerator for up to 3 weeks.