OLD FASHIONED CROCK PICKLES
Big glass jars of these pickles were on counters at general stores. Part sour, part dill, and pucker-up good!
OLD FASHIONED CROCK PICKLES
Big glass jars of these pickles were on counters at general stores. Part sour, part dill, and pucker-up good!
Ingredients
  • 10 pounds pickling cucumbers
  • 2 quarts vinegar
  • 2 quarts water
  • ½ cup pickling salt or Maine sea salt 100 grams
  • 3-5 heads fresh dill blossoms
  • 6 dried bay leaves
  • 2-3 heads fresh basil blossoms
  • 4 tablespoons dill seed
  • 10-12 cloves fresh garlic
Instructions
  1. Gather your ingredients.
  2. Scrub the cucumbers and pack into a 2-gallon crock or pail. (May also use 4 – ½ gallon jars, 2 – 1-gallon jars or a combination of jars that the volume equals 2 gallons)
  3. Divide the dill and basil blossoms, dill seed, fresh garlic, and bay leaves among the crocks or jars.
  4. Using a saucepan on top of the stove, make brine by dissolving the salt in the water and vinegar.
  5. Pour the brine over the cucumbers, making sure that they are completely covered. If needed, weight down the top with a heavy rock or plate.
  6. Refrigerate the pickles for about 1 month, and then taste one for flavor. Keep refrigerated until ready to serve. These pickles keep extremely well, for a year or longer.
Recipe Notes

Yield: about 2 gallons pickles

Nutritional analysis per 80 gram pickle (varies with size): 14 calories, 3 grams carbohydrates, 0 grams protein, 931 mg. sodium, 0 grams fat, 0 gams fiber.

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