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Open Crock Dill Pickles Recipe

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This recipe for Open Crock Dill Pickles is from The McIlrath Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
fresh dill
15 cloves garlic
1 T. alum
25-30 pickling size cucumbers
Brine:
21 c. water
3 1/2 c. white vinegar
14 T. pickling salt
Directions:
Directions:
Fray fresh dill on the bottom of a crock (or plastic 5 gallon bucket).
Add cleaned garlic on top of the dill. Add alum and fill the crock no more than 3/4 full of cucumbers. Make brine and bring to a boil and pour over pickles. Wrap 2 slices of rye bread in cheese cloth. Weigh down the pickles by using a plate or wooden cutting board. If you need more weight, fill quart sized jars with water and place on top. Make sure all the pickles are completely under the brine. Ready to eat after 8 days.
Personal Notes:
Personal Notes:
This is my Grandma Wucherer's pickle recipe.

 

 

 

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