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."
photo by a food.com user photo by a food.com user
Ready In:
1 crock




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

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  1. I'm back! This recipe is the best. I was just going through my recipes and getting them ready because Spring is on the way. I had to share this recipe with everybody, made so many batches, I lost count! This is a keeper Lorac, thank you so much for sharing it. I can't wait to make them again this summer.
  2. Having been without good polish dills since moving to South Carolina 38 years ago, I am now in hog heaven. Made my first batch 2 weeks ago and they are gone, started my 2nd. batch today and can hardly wait . Followed the recipe exactly. Thanks Lorac for posting. Jim Barrett
  3. Perfect crispy pickle!
  4. How do you store them after they are done? What do you store them and where do you store them? Do you use the same brine from the crock? What about the dill, garlic, grape leaves from the crock? Do you reuse them in the storage of the pickles? Do you wash the grape leaves before you use them? Do you cut off the stems of the grape leaves?
  5. This is similar to my grandma's (also polish) recipe. However, she used red oak leaves instead of grape leaves, and she also put peppercorns in it too. Personally, this recipe is too salty for me. I prefer to soak the cucumbers in a slightly saltier solution for a couple of days, and then drain them and put them in less salty vinegar brine with the adjuncts. They turn out crispy and don't get too salty if they sit in the crock for a month. Try the red oak leaves; they contribute a distinctive tannin flavor, more robust than grape leaves.


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