Polish Dill Pickles Made in a Crock

5.0(13)

While my Polish grandmother canned the world's best dill pickles, she made "crock" pickles to use up the over abundance of cucumbers. They were our favorites. I make them in smaller amounts using the ratio of ingredients to the amount of cucumbers. Leave out the grape leaves if you can't find them. Prep time does not include fermentation time.

by Lorac·published 2002-08-06

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Vegetable

Servings

1 crock

Total time

15 min

prep 15 min

Calories / serving

1108 kcal

Ingredients (7)

serves

4 gallons washed cucumberscucumber
2 bunches dill (fresh)dill
10 garlic cloves (or so)garlic
10 grape leavesgrape-leaves
1 cup white vinegarvinegar
1 gallon waterwater
1 -1 1/4 cup saltsalt

Instructions (6 steps)

01Place ingredients in bottom of crock with cucumbers.
02Pour mixture (water, vinegar, salt) over cucumbers.
03Throw in a few more pieces of dill.
04Submerge pickles under water by placing a plate on top weighed down by a jar of water.
05When a film appears, just skim it off.
06Try tasting smaller pickles after 5 days.

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