Polish Dill Pickles Made In A Crock Recipes

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

Steps:

• Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
• Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
• Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
• After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

Steps:

• Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
• Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
• Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace.
• Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
• Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
• (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).

Steps:

• 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.

Steps:

• 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.

Steps:

• Dry excess moisture off of pickles.
• Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
• Chill and slice into rounds.

Steps:

• Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.
• Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.
• Combine water, vinegar and salt, and bring to a boil.
• Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.