Enjoy the following recipe for making preserved vegetables in your Ohio Stoneware crock.

To prepare fresh vegetables for lactic preservation, always wash in plenty of running water, remove non-edible parts, such as, stems and seeds, and peel or trim as desired. This process should only take about 30 minutes for preparation.

These old fashioned style pickles have all the flavor of barrel pickles your Grandmother used to make.

Ingredients

• 4 lbs. 4" Pickling Cucumbers
• 2 tablespoons Dill Seed, or 4-5 heads Fresh or Dry Dill Weed
• ½ cup Salt
• ¼ cup Vinegar
• 8 cups Water
• 2 cloves Garlic, Optional
• 2 Dried Red Peppers, Optional
• 2 teaspoons Whole Mixed Pickling Spices, Optional 

Directions

1. Wash cucumbers. Cut 1/16 slice off blossom end and discard. Leave ¼" of stem attached.
2. Place half of dill and spices on the bottom of the Ohio Stoneware crock, and add cucumbers and remaining dill and spices.
3. Dissolve salt in vinegar and water, and pour over cucumbers. 
4. Add weights on top of ingredients, and place the lid on the crock.
5. Store where temperature is between 70-75°F for about 3-4 weeks while fermenting.
6. Check the crock several times per week, and promptly remove surface scum.