Polish Dill Pickles Made in a Crock

While my Polish grandmother canned the world's best dill pickles, she made "crock" pickles to use up the over abundance of cucumbers. They were our favorites. I make them in smaller amounts using the ratio of ingredients to the amount of cucumbers. Leave out the grape leaves if you can't find them. Prep time does not include fermentation time.

• Ready In: 15 mins
• Yields: 1 crock

Ingredients

• 4  gallons  washed cucumbers
• 2  bunches dill (fresh)
• 10  garlic cloves (or so)
• 10  grape leaves
• 1  cup white vinegar
• 1  gallon water
• 1 -1 1⁄4 cup salt

Directions

1. Place ingredients in bottom of crock with cucumbers.
2. Pour mixture (water, vinegar, salt) over cucumbers.
3. Throw in a few more pieces of dill.
4. Submerge pickles under water by placing a plate on top weighed down by a jar of water.
5. When a film appears, just skim it off.
6. Try tasting smaller pickles after 5 days.