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Polish Dill Pickles Made in a Crock
From: Lorac

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.

1 crock

  • 4 gallons washed cucumbers
  • 2 bunches dill (fresh)
  • 10 garlic cloves (or so)
  • 10 grape leaves
  • 1 cup white vinegar
  • 1 gallon water
  • 1-1 1/4 cup salt

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.