"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

CROCK DILLS Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CROCK DILLS , by , 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!

Contributor:  
Contributor:  
Grandpa Fisher

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

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

12W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!