Kosher Pickles in a Crock
Want some interesting reading? Google "fermented foods" and see how including this type of food into your diet introduces beneficial bacteria into your digestive tract...similar to the live cultures found in yogurt. Who knew a pickle could be good for you?!!
1 galbrine solution (6 tablespoons kosher salt to each gallon of water) dissolve salt in a measure of the water and bring to a boil till the salt is dissolved, then add to the rest of the water.
2 Tbsppickling spice (original recipe called for a homemade blend but i used commercial)
1 bunchdill (i couldn't get fresh so i used about 1/3 cup dried dill)
3 Tbspminced garlic (original recipe called for 8 cloves crushed)
2 tspmustard seed (my addition)
2 tspfennel seeds (my addition)
2 tspallspice, whole (my addition)
2 tspred pepper flakes (my addition)
1/2 ccider vinegar (original recipe doesn't call for vinegar but i added anyway)
18-20cucumbers (or as many as your crock will hold! )
How to Make Kosher Pickles in a Crock
- Sterilize your crock by running it through the dishwasher or filling it with boiling water, then dumping it out.
- Add cucumbers and spices. Most Kosher dills are made whole, but I cut mine into spears so that the flavor would permeate them faster (and so that my husband would be more likely to eat them!).
- Fill the crock with brine so that the cucumbers are completely covered. Because cucumbers float, I have a heavy glass lid from a saucepan that fit down inside the crock, and I used it to weight down the cucumbers and keep them submerged under the brine. Cover the top with cheesecloth, secured with rubber bands, or loosely with the lid. I used one of those elastic bowl covers and it worked just fine. Store in a cool, dark place for 3 days.
- After 3 days, taste one. The pickles can ferment from 3 to 5 days. The longer the fermentation, the more sour they’ll become but the softer they'll get. Once the pickles are to your liking, refrigerate them. DON'T LEAVE THEM TOO LONG OR THEY'LL TURN SOFT AND START TO ROT!