Homemade Crock Dill Pickles

Yes, I do have my weaknesses...I love pickles, but try to stay away from them; until this time of year where the fresh veggies are plentiful...I just can't eat too many because of the salt.



You will need a crock...no cracks and ceramic glazing in tact. This is important because ant bacteria intrusion could ruin the batch.

You will need:
*Enough very thoroughly washed pickling cucumbers, no dirt, dings, flower buds or knicks or soft pickling cukes. Again, this can ruin the batch. NOTE: You can usually find a local grower who will sell you a peck or half bushel. 
* Fresh  dill
* Pickling salt
* Pickling spices
* 5-10 garlic cloves (depending on how much you like)
* BRINE: 1 cup white vinegar, 1 gallon water, 1 -1 1/4 cup salt You may need to make more depending on the size of your crock.

1) Place a layer of dill and 2-3 garlic cloves in the bottom of the clean crock.
2) Put a layer of cucumbers on top (I stack them vertical to get more in the crock, they can fit snug).
3) Layer dill, garlic, pickles until the crock is full
4) Make the brine by boiling the water, salt, vinegar and pickling spices until the salt is thoroughly dissolved. If it's not, you will get sediment.
5) Cool brine to room temp, then pour over stacked pickles, dill and garlic.
6) Pour mixture (water, vinegar, salt) over cucumbers until everything is submerged.
7) Throw in a few more pieces of dill on top
If you have a cover place cover on to. If not you can use a weighted plate. You need to keep them submerged.

Place in a cool place, and start checking them after 3 days. When a film appears, just skim it off. 

Pickles should be ready in 3-4 weeks. If you need to add brine follow the brine instructions above.