09
Feb
Pour over the cucumbers making sure that they are completely covered. Put half of your cut cucumbers in the bottom of the crock.
For making crock pickles i used a lovely handmade crock i found at a yard sale earlier in the summer.
Making pickles in a crock. Here is a simple method for making crock pickles. In my continuing endeavor to eat only things we produce nothing processed i figured it was time to make some snacks most of my pickles in the pantry i had canned are gone so i figured i would make some crock pickles. Pour in the pickling salt.
Stir stir stir until the salt is well dissolved. Break off the dill from the stem and peel the garlic. Put half of your cut cucumbers in the bottom of the crock.
Pour half of the vinegar salt mixture on them and top with dill garlic and red pepper flakes. 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. For making crock pickles i used a lovely handmade crock i found at a yard sale earlier in the summer. This crock fit just under a dozen small pickling cucumbers that we fermented whole.
You can also use a glass jar with one of these snazzy fermenting lids. Place water vinegar and salt into crock stirring to dissolve salt. Place a weighted plate in the solution to keep cucumbers immersed.
Cover crock with a tight fitting plastic bag or plastic wrap. Filling the crock up with sliced cucumbers onion dill flowers and brine solution brings back such wonderful memories of my gram s pickle crocks. She would often have 2 crocks filled and curing in the stairway to her cellar.
The cool air kept the pickles longer. Gram would make mustard pickles in one crock. Scrub the cucumbers and pack into a crock or 5 gallon pail.
Add the dill and basil blossoms dill seed fresh garlic and bay leaves. In a saucepan over medium heat dissolve the salt in the water and vinegar. Pour over the cucumbers making sure that they are completely covered.
Fermenting pickles and vegetables. When you make pickles in a traditional pickling crock in some ways it s much less work. Simply prepare your pickles load them in the crock according to the recipe and give them a few weeks.
This yields crisp crunchy delicious pickles. And you can make sauerkraut and more fermented dishes the same way. The crock would go in the cool basement or on the shelf over the cellar steps.
After a few days she would ladle out some pickles into a serving bowl and we d dig in. Nowadays i like to make my own brine cured pickles from the extra cucumbers harvested from my garden.