No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 crock 10901g Recipe makes 1 crock)
Calories 1108
Calories from Fat 73		(6%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 114539mg		4772%
Potassium 10001mg		285%
Total Carbohydrate 255.2g		85%
	Dietary Fiber 33.5g	134%
	Sugars 110.8g
Protein 46.4g		92%
how is this calculated?

Menus using this recipe:

Polish Easter Dinner

Lorac

Polish Dill Pickles Made in a Crock

Recipe #36431 | 15 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lorac
Aug 6, 2002

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. Prep time does not include fermentation time.

1 crock (change servings and units)

Ingredients

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

Directions

1
Place ingredients in bottom of crock with cucumbers.
2
Pour mixture (water, vinegar, salt) over cucumbers.
3
Throw in a few more pieces of dill.
4
Submerge pickles under water by placing a plate on top weighed down by a jar of water.
5
When a film appears, just skim it off.
6
Try tasting smaller pickles after 5 days.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1345216

On Aug 9, 2009

I tried these pickles and they would have been good except they were extremely salty. Did I mistake the portion of salt to be 2-1/4 cups of salt or was it supposed to be only 1-1/4?

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #490764

On Sep 22, 2008

I used these for some jalapeno peppers I didn't know what to do with. I omitted the grape leaves and dill. After about five days when the scum started to appear, I removed the scum and put the peppers along with the brine in a gallon jar to keep in my refrigerator. They are crispy and tasty.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: JimB427

On Jul 14, 2003

Having been without good polish dills since moving to South Carolina 38 years ago, I am now in hog heaven. Made my first batch 2 weeks ago and they are gone, started my 2nd. batch today and can hardly wait . Followed the recipe exactly. Thanks Lorac for posting. Jim Barrett

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Judy-Jude

On Mar 16, 2003

I'm back! This recipe is the best. I was just going through my recipes and getting them ready because Spring is on the way. I had to share this recipe with everybody, made so many batches, I lost count! This is a keeper Lorac, thank you so much for sharing it. I can't wait to make them again this summer.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews