Open Crock Dill Pickles

Ingredients

• Grape leaves

• Fresh dill leaves, stems or seeds

• 2 oz. mixed pickling spices, divided

• 12 lbs. fresh cucumbers

Pickling Solution

• 2 gallons filtered cold water

• 1 pint vinegar

• 1 lb. canning or kosher salt

Instructions

1. In a 4-gallon stoneware crock, place a layer of grape leaves, followed by a layer of dill leaves, stems or seeds.

2. Scatter 1 oz. of pickling spices over the top.

3. Fill the crock with evenly sized cucumbers, leaving 2–3 inches of space at the top.

4. Scatter the remaining 1 oz. of pickling spices over the cucumbers. Add another layer of dill and finish with a layer of grape leaves.

5. In a separate container, combine 2 gallons of filtered cold water, 1 pint of vinegar and 1 lb. of canning or kosher salt. The original recipe specifies not to use chlorinated or adulterated tap water.

6. Pour the pickling solution over the cucumbers.

7. Place suitable fermentation weights over the cucumbers to keep them completely submerged beneath the liquid.

Important: The original recipe specifies fermentation at approximately 86°F for about two weeks, followed by transferring the finished pickles to sterilized jars with fresh pickling brine. These instructions have not been verified against current food-preservation guidelines. See the safety note below before preparing or publishing this recipe.

Equipment: 4-gallon stoneware crock set

Original source: Cooks.com