18
Dec
Remove the cucumbers from the ice water and place them on top of the garlic dill and leaves. Pour the brine mixture over the cucumbers in.
Fill with evenly sized cucumbers to within 2 or 3 inches of top.
Crock dill pickle recipe. Place water vinegar and salt into crock stirring to dissolve salt. Place a weighted plate in the solution to keep cucumbers immersed. Cover crock with a tight fitting plastic bag or plastic wrap.
Place ingredients in bottom of crock with cucumbers. Pour mixture water vinegar salt over cucumbers. Throw in a few more pieces of dill.
Submerge pickles under water by placing a plate on top weighed down by a jar of water. When a film appears just skim it off. Try tasting smaller pickles after 5 days.
Place the peppercorns pepper flakes garlic dill seed and fresh dill into a 1 gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in.
If you can t get fresh ones just soak the ones you have in some ice cold water to freshen them up. Then place them in the crock along with the dill leaves garlic and peppercorns. Next dissolve the sea salt in half a gallon of water and pour it into the crock.
Now the pickles will float and you want them submerged. These pickles are super easy to make and last for up to 6 months in the fridge. In trying to submit this recipe it changed the names of a couple of my ingredients.
Instant minced garlic is the dried minced garlic sold in the spice section. And pickles crisp is a product called pickle crisp sold in the canning section. Open crock dill pickles.
In a 4 gallon crock with a lid place a. One of fresh dill leaves stems and or seeds. Water or the pickles will not ferment properly 1.
1 4 inch headspace in jars. Soak the cucumbers in ice water for a few hours unless they were just picked fresh from the vine. Place the garlic cloves dill and tannin containing leaves in the bottom of a clean sanitized fermenting crock.
Remove the cucumbers from the ice water and place them on top of the garlic dill and leaves. In a 4 gallon crock with a lid place a layer of grape leaves then one of fresh dill leaves stems and or seeds. Over these scatter 1 oz.
Fill with evenly sized cucumbers to within 2 or 3 inches of top. Scatter another ounce of spices another layer of dill and then a layer of grape leaves. Wash your crock or gallon jar in hot soapy water and rinse thoroughly.
Combine the salt and water in a pitcher and stir until the salt is dissolved rinse the cucumbers and trim off the blossom end. Put 3 grape leaves if using the peppercorns mustard seed garlic and half of the fresh dill into your crock or jar. Start packing the crock with cucumbers.
Every so often sprinkle in some dill seeds a few cloves of garlic and some black tea. If you d prefer omit the dill seeds and garlic and add celery seed or peppercorns etc. Keep packing the cucumbers stopping to sprinkle more of the other ingredients along the way.