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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cucumber Crock Pickles (recipe of Bertha Loran) Recipe

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This recipe for Cucumber Crock Pickles (recipe of Bertha Loran) is from Bless Us O Lord , 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:  
2 gallons water
1 quart distilled white vinegar
3/4 cup pickling salt
2 gallon bucket of cucumbers, about 4 inches long
Grape leaves, washed
Dill seed or fresh dried dill stalk & head (which is what Bertha used)
4 gallon crock, scalded to kill germs
Directions:
Directions:
Heat water, vinegar and salt to rolling boil. Cool before pouring on cucumbers that have been packed in the crock. Put a layer of grape leaves and dill weed on the bottom of the crock, then a layer of cucumbers. Continue layering until 3 inches from the top of the crock. End with a layer of dill and grape leaves. Put a saucer and a small rock on the top to hold down the cucumbers Add the cool brine. Cover and place in a corner out of the way where it can stay cool for 5 to 7 days. 75 degrees or cooler. If a white film forms on top of the brine, this is normal. After 7 days, pack in quart jars and place in refrigerator. Enjoy.
Personal Notes:
Personal Notes:
Mary Alice Kuehler Landrum recalls Grandma Loran making these pickles. Grandma would put them down in the cellar and we grandkids always knew where to go to get a good pickle.

 

 

 

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