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.
- 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.