Categories: Pickles
Ingredients
- 1 peck 4 to 6 inch pickling cukes (with the little spines on them)
- 4 grape leaves (you can find these in a jar in a specialty grocer, near the hummus)
- 1 bunch dill weed
- 6 qts water
- 2 tbsp alum (start looking for alum now, and when you see it, buy like 4 containers)
- 1 1/2 pt vinegar
- 1 1/2 c. canning salt (NON iodized)
- 8 cloves garlic
- Crock
Directions
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Wash the crock, then scald it with boiling water
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Wash the pickles, scrubbing each one gently with a brush. Be sure to remove all stems and leaves.
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Make a layer of dill and grape leaves on the bottom of the crock. Fill with cucumbers, then make another layer of dill and grape leaves on the top
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Boil together the water, salt, vinegar, and alum for at least 5 minutes.
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Cool and pour over the cucumbers
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Scald the bottom of a plate that just fits in the crock, and place it over the cucumbers. Weight the plate down with a quart jar filled with water.
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Tie cheesecloth over the crock top to keep cats out of it. Cats love pickles.
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Allow to cure in a cool place for at least 8 days. You can add garlic on the 8th day.
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It is find to eat pickles directly from the crock, they’ll stay good.
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I transfer mine to quart jars, cut into quarters, and process in a boiling water bath 5 minutes. Be sure to place the jars in the water and then bring the water to a boil, so the jars don’t explode.
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I was kidding about the cats.