Summer Pickles in a Crock

Total Time
Prep 15 mins
Cook 0 mins

This is an old recipe that my family used during the summer. It is so easy and when you want a pickle, you just reach in a grab one! We use small pickling cukes, about 3 to 4 inches long. Just wash the fresh cukes as you pick them, dry them and add them to the crock.


  1. You will need a one gallon crock or glass container, with a top.
  2. Mix salt, sugar, red pepper flakes and mustard and add to crock.
  3. Add a little vinegar at a time until well combined, then add remaining vinegar and garlic cloves.
  4. As cukes come in, wash, dry thoroughly and put in crock, cover with grape leaves and dill on top.
  5. I also add a small piece of alum.
  6. I start eating them 3-5 days after they are in the crock.
  7. As you add the new cukes, you can tell which ones are ready, by their color.
Most Helpful

I used a medium size 2 quart glass jar and reduced the ingredients as follows: 3/4 cup vinegar, 1/4 cup salt, just a pinch of sugar (I don't care for sweet pickles), 2 tablespoons dry mustard, 2 garlic cloves, 1/4 teaspoon pepper flakes, several grape leaves (from a jar), 1 teaspoon dry Dill SEEDS, a pinch of alum... and most importantly about 7 or more medium size Kirby non waxed cucumbers. It is cool in my kitchen so kept the jar on the counter for about 7 or more days, then into the refrigerator. These pickles were very good, for not full sour ones. I also plan on adding more Kirby cucumbers to replenish the eaten ones. A very good recipe.

Skipper/Sy January 19, 2009