Uncle Bill's Dill Pickles in a Crock

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 15mins
YIELD: 10 pounds
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement