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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 08-05-2004, 07:30 AM
czechlady's Avatar
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Join Date: Sep 2002
Location: If not for irrigation it would be desert
Posts: 720
Crock Pickles

Here is my recipe for Crock Pickles..

Fill your crock ( I use a 5 gallon size) with dill ( either dried or fresh dill) layering the cucumbers( size of your choice. l like the cukes which are about 3 inches in length) with the dill and 2 large sliced onions.
Brine is:

2 1/2 cups vinegar
1 cup of pickling salt
2 1/2 gallons of water.....
Bring the brine to boiling , then pour over the dill/onions/cukes . If you need more brine , make a double batch. Once brine is on, then lay a large dinner plate on top of pickles and sit something heavy on plate, I use a stone ( washed clean) . Also make sure your container is clean before using.

Pickles will be ready within a week, can't you just smell them now..crunchy good.

* Be sure to use either a crock or glass jars, NO metal containers.

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