POLISH DILL PICKLES MADE IN A CROCK
While my Polish grandmother canned the world's best dill pickles, she made "crock" pickles to use up the over abundance of cucumbers. They were our favorites. I make them in smaller amounts using the ratio of ingredients to the amount of cucumbers. Leave out the grape leaves if you can't find them. Prep time does not include fermentation time.
Provided by Lorac
Categories Vegetable
Time 15m
Yield 1 crock
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1108.1, Fat 8.2, SaturatedFat 2.6, Sodium 114579, Carbohydrate 255.2, Fiber 33.5, Sugar 110.8, Protein 46.4
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