Prep 15 mins
Cook 144 hrs
Here is a new way to put that crockpot to use! These pickles aren't cooked, but the crock is perfect for brining small batches of pickles. These pickles are crunchy and full of garlic flavor.. reminds me of the ones they give you with your sandwich at the deli. These pickles are super easy to make and last for up to 6 months in the fridge. Note: 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. Also, its not mineral water, it's spring water sold in jugs. Hope you all enjoy!
- 2 lbs pickling cucumbers
- 1 cup fresh dill (or 12 dill heads)
- 12 garlic cloves, peeled and halved
- 3 tablespoons instant minced garlic
- 1 teaspoon peppercorn
- 1 teaspoon dried dill
- 1 teaspoon dried red pepper flakes
- 1⁄2 cup white vinegar
- 1⁄2 cup canning salt
- 1 teaspoon pickle, crisp
- 1 1⁄2 quarts mineral water
- Rinse and dry cucumbers.
- Slice ends off, then half lengthwise.
- Combine all ingredients except cucumbers in crockpot.
- Stir to dissolve salt.
- Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
- Put on lid.
- DO NOT TURN ON THE CROCKPOT!
- Allow to sit for six days.
- Put pickles into clean mason jars along with brine and refrigerate.
- If you want to make whole pickles, cut off the blossom ends and soak for 11 days.