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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CROCK DILLS Recipe

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This recipe for CROCK DILLS is from A Treasury of Recipes, 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:  
2-11 quart and 1-6 quart basket of early 4" to 5" cucumbers.
Wash cucumbers and place layer in bottom of large crock.
Then a layer of fresh dill (about 4 or 5 large heads).
One generous large handful of pickling salt. Repeat above as often as needed to top of crock. Cover with cold water and weigh down with plate and jug of water.

Directions:
Directions:
Check after one day and add more salt to taste if needed. Pickles will form a white scum on top. (ok) Check in about 7 days - should taste quite salty (ok) . Pickles ready to eat in about 10 - 12 days depending on outside temperature.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 min

 

 

 

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