Recipe by William (Uncle Bill) Anatooskin
These are famous Russian, Ukrainian and Polish Dill Pickles in a Crock. They will last for several months.
- 10 lbs pickling cucumbers
- 16 cups water
- 1 cup white vinegar
- 1 cup coarse pickling salt
- 10 heads dill weed, including stocks
- 3 heads fresh garlic, break apart into cloves and peel
- 12 inches fresh horseradish root, in 1 inch pieces
- 10 medium carrots, scrubbed and cut lengthwise in quarters
- 3 medium hot red peppers, cut in half,include seeds
Directions See How It's Made
- Wash and clip ends off the dill cucumbers.
- Place dill cucumbers in a tub or large sink.
- Cover with cold water.
- Add 2 bags of ice and let sit overnight.
- The next day, drain the chilled dill cucumbers.
- In a large crock pot, add 4 stocks of dill heads and stock into the bottom.
- Add 6 garlic cloves.
- Add a few pieces of horseradish root.
- Add 2 halves of the hot red pepper.
- Place 2 layers of dill cucumbers.
- Add some sliced carrots.
- Repeat these steps beginning with the dill weed heads until all cucumbers are used.
- In a large cooking pot, measure water, vinegar, and salt; bring to boil.
- Pour hot vinegar mixture over the cucumbers until they are covered.
- Place a heavy plate on top of the cucumbers.
- Find a heavy rock, wash well with bleach and then with hot water.
- Place the rock on the plate to weigh down the cucumbers.
- The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move.
- Dill pickles should be ready to eat in about 7 days.