Crock Pickles

Crock pickles


To crock your pickles, line the bottom of your crock with dill and any other spices you wish. Add well-rinsed small cukes. Make a brine by mixing 1/2 water and 1/2 vinegar, along with about 1/3 measure of salt (depending on what size crock you are using, use a gallon, pint, or cup measure). Pour on top of cukes in crock in a cool dark place. Weight down pickles with a plate. Remove the scum daily. When the bubbles stop forming, fermentation is complete. You may now can the pickles.


In the old times, folks just kept the pickles weighted down and skimmed off any scum that formed. In a cool, dark place, these pickles would usually last all winter. But sometimes they didn’t and would go soft and rot.


To can, dip out cukes and soak overnight in ice water, which removes much of the salt. The next day, pack pickles into hot jars. Strain pickle brine (if clear) and bring to a boil. Pour over the pickles, leaving 1/4'' of headspace. Process in water bath canner for 15 minutes. Then the pickles will last for a long, long time, without going soft or bad.