Crock-Style Kosher Dill Pickles
Crock-Style Kosher Dill Pickles recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
water
|
*
|
| 1 | cup |
apple cider vinegar
|
|
| ½ | cup |
pickling salt
|
*
|
|
cucumbers
small, 23 inches |
*
|
||
|
dill weed
fresh, cut |
*
|
||
|
garlic
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
water
|
*
|
| 237 | ml |
apple cider vinegar
|
|
| 118 | ml |
pickling salt
|
*
|
| 1 | x |
cucumbers
small, 23 inches |
*
|
| 1 | x |
dill weed
fresh, cut |
*
|
| 1 | x |
garlic
chopped |
*
|
Directions
Place a bed of grape leaves on bottom of crock.
Alternate layers of cucumbers, dill and garlic to fill crock.
Bring water, vinegar, and salt to a boil.
Cool and pour over cucumbers.
Place more grape leaves on top.
Weight down and let set in cool place 3 to 5 days or until flavor is desirable to taste.
Place left over pickles in refrigerator.
