Summer Pickles In A Crock Recipes

CROCK POT GARLIC DILL PICKLES

Crock Pot Garlic Dill Pickles image

Here is a new way to put that crockpot to use! These pickles aren't cooked, but the crock is perfect for brining small batches of pickles. These pickles are crunchy and full of garlic flavor.. reminds me of the ones they give you with your sandwich at the deli. These pickles are super easy to make and last for up to 6 months in the fridge. Note: In trying to submit this recipe, it changed the names of a couple of my ingredients. "Instant minced garlic" is the dried minced garlic sold in the spice section. And, "pickles, crisp" is a product called "pickle Crisp" sold in the canning section. Also, its not mineral water, it's spring water sold in jugs. Hope you all enjoy!

Provided by BETHANY T.

Categories Low Protein

Time P6DT15m

Yield 3 jars

Number Of Ingredients 11

Ingredients

2 lbs pickling cucumbers
1 cup fresh dill (or 12 dill heads)
12 garlic cloves, peeled and halved
3 tablespoons instant minced garlic
1 teaspoon peppercorn
1 teaspoon dried dill
1 teaspoon dried red pepper flakes
1/2 cup white vinegar
1/2 cup canning salt
1 teaspoon pickle, crisp
1 1/2 quarts mineral water

Steps:

Rinse and dry cucumbers.
Slice ends off, then half lengthwise.
Combine all ingredients except cucumbers in crockpot.
Stir to dissolve salt.
Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
Put on lid.
DO NOT TURN ON THE CROCKPOT!
Allow to sit for six days.
Put pickles into clean mason jars along with brine and refrigerate.
If you want to make whole pickles, cut off the blossom ends and soak for 11 days.

Nutrition Facts : Calories 114.6, Fat 0.8, SaturatedFat 0.2, Sodium 18894.4, Carbohydrate 25.7, Fiber 5, Sugar 5.5, Protein 4.7

POLISH DILL PICKLES MADE IN A CROCK

Polish Dill Pickles Made in a Crock image

While my Polish grandmother canned the world's best dill pickles, she made "crock" pickles to use up the over abundance of cucumbers. They were our favorites. I make them in smaller amounts using the ratio of ingredients to the amount of cucumbers. Leave out the grape leaves if you can't find them. Prep time does not include fermentation time.

Provided by Lorac

Categories Vegetable

Time 15m

Yield 1 crock

Number Of Ingredients 7

Ingredients

4 gallons washed cucumbers
2 bunches dill (fresh)
10 garlic cloves (or so)
10 grape leaves
1 cup white vinegar
1 gallon water
1 -1 1/4 cup salt

Steps:

Place ingredients in bottom of crock with cucumbers.
Pour mixture (water, vinegar, salt) over cucumbers.
Throw in a few more pieces of dill.
Submerge pickles under water by placing a plate on top weighed down by a jar of water.
When a film appears, just skim it off.
Try tasting smaller pickles after 5 days.

Nutrition Facts : Calories 1108.1, Fat 8.2, SaturatedFat 2.6, Sodium 114579, Carbohydrate 255.2, Fiber 33.5, Sugar 110.8, Protein 46.4

EASY SUMMER PICKLES

Easy Summer Pickles image

Make and share this Easy Summer Pickles recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 25m

Yield 2 quarts.

Number Of Ingredients 11

Ingredients

2 lbs thinly-sliced vegetables
1 large onion, peeled,and thinly sliced
1/4 cup salt
2 cups white vinegar
1 1/4 cups sugar
2 teaspoons yellow mustard seeds
1 teaspoon celery seed
1 teaspoon dill seed
1 teaspoon turmeric
1/4 teaspoon dry mustard
1/2 teaspoon crushed red pepper flakes

Steps:

In a very large bowl, place the vegetables and the sliced onion.
Toss with salt and cover with cold water.
Allow to stand for 1 hour, then drain thoroughly but do not rinse.
In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices.
Bring to a boil.
Simmer 5 minutes.
Pour the vinegar mixture over the vegetables, tossing to coat.
Allow to stand for 2 hours.
Transfer to a non-aluminum container and chill in the refrigerator.
Store for up to 1 month in brine in the refrigerator.

Nutrition Facts : Calories 594.5, Fat 1.6, SaturatedFat 0.1, Sodium 14163.5, Carbohydrate 137.9, Fiber 2.2, Sugar 129.4, Protein 2.1

SUMMER PICKLES IN A CROCK

Summer Pickles in a Crock image

This is an old recipe that my family used during the summer. It is so easy and when you want a pickle, you just reach in a grab one! We use small pickling cukes, about 3 to 4 inches long. Just wash the fresh cukes as you pick them, dry them and add them to the crock.

Provided by Judy-Jude

Categories Summer

Time 15m

Yield 1 gallon

Number Of Ingredients 8

Ingredients

1/2 gallon vinegar
1/2 cup pickling salt
1 cup sugar
1/2 cup dry mustard
2 garlic cloves
1 teaspoon crushed red pepper flakes
3 -4 grape leaves, for the top
2 heads dill, for the top

Steps:

You will need a one gallon crock or glass container, with a top.
Mix salt, sugar, red pepper flakes and mustard and add to crock.
Add a little vinegar at a time until well combined, then add remaining vinegar and garlic cloves.
As cukes come in, wash, dry thoroughly and put in crock, cover with grape leaves and dill on top.
I also add a small piece of alum.
I start eating them 3-5 days after they are in the crock.
As you add the new cukes, you can tell which ones are ready, by their color.

Nutrition Facts : Calories 1556.7, Fat 26.1, SaturatedFat 1.4, Sodium 56973.3, Carbohydrate 236, Fiber 13.5, Sugar 207, Protein 23.3

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