LOCATION: Recipes >> Preserving >> Dill Pickles 22
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Dill Pickles 22
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Crocked Dill Pickles
2 cup Kosher salt
2 quarts hot water
1 1/2 cup white vinegar
4 heads garlic
1-2 dozen cucumbers (freshly picked)
about 1/2 lb fresh dill
Put a thick layer of fresh dill in bottom of crock. Add clean,
fresh picked cucumbers to fill crock more than half. Add 4 heads
of garlic, peeled and broken into cloves. Cut some of the larger
cloves in half. Add another layer of fresh dill. Dissolve 2 cups
Kosher salt in about 2 quarts hot water. Pour this over cucumbers.
Add about 1 1/2 cups white vinegar and enough cold water to cover
dill. Press down with a clean rock on top of a plate. Cover crock
and keep in a cook dark place. Check after 5 days and remove mold
that forms on top. Add 1/2 cup more salt to top of plate under
water. Check in a few days by feeling and observing color.
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