Uncle Bill'S Dill Pickles In A Crock - cooking recipe

Ingredients
    10 lbs pickling cucumbers
    16 cups water
    1 cup white vinegar
    1 cup coarse pickling salt
    10 heads dill weed, including stocks
    3 heads fresh garlic, break apart into cloves and peel
    12 inches fresh horseradish root, in 1 inch pieces
    10 medium carrots, scrubbed and cut lengthwise in quarters
    3 medium hot red peppers, cut in half,include seeds
Preparation
    Wash and clip ends off the dill cucumbers.
    Place dill cucumbers in a tub or large sink.
    Cover with cold water.
    Add 2 bags of ice and let sit overnight.
    The next day, drain the chilled dill cucumbers.
    In a large crock pot, add 4 stocks of dill heads and stock into the bottom.
    Add 6 garlic cloves.
    Add a few pieces of horseradish root.
    Add 2 halves of the hot red pepper.
    Place 2 layers of dill cucumbers.
    Add some sliced carrots.
    Repeat these steps beginning with the dill weed heads until all cucumbers are used.
    In a large cooking pot, measure water, vinegar, and salt; bring to boil.
    Pour hot vinegar mixture over the cucumbers until they are covered.
    Place a heavy plate on top of the cucumbers.
    Find a heavy rock, wash well with bleach and then with hot water.
    Place the rock on the plate to weigh down the cucumbers.
    The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move.
    Dill pickles should be ready to eat in about 7 days.

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