Crock-Style Kosher Dill Pickles
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.