CROCKED SALT BRINE GARLIC DILL PICKLES

This recipe will be to make a quart at a time. Depending on how many cucumbers you have available, you can make from a quart at a time to a gallon or two. It's VERY important that you use glass or a pottery crock to make these pickles.

Ingredients:

5-7  fresh garden cucumbers, depending on size (washed and cut into spears)
3 fresh sprigs of dill (with or without seeds)
Garlic (3-4 cloves, sliced)
Salt

After dill and garlic are washed and cut, put into the bottom and side of jar. Place cut cucumbers  into jar and  pack very tight so there is as little space as possible between them.   In the meanwhile, boil about 2 - 3  cups of water add approximately 2 to 3 Tbs. of salt.. mix well and taste.. if it isn't real salty, add a little more.  (Remember the salt will absorb into the cucumbers, so  you can add a little more salt to it. 

When it comes to a rolling boil, pour carefully over top of bottled cucumbers 

until totally covered.  (I put the jar in the sink while I fill up with water)

Let sit until cooled and place lid on.  Taste again with your finger dipped in the brine to see if it’s  salty enough.  Set aside and cover and let sit for 4 days.  Don't shake or move a lot.   This is the fermenting process and you don't want to disturb it.  Let it be still on your counter top.

 (The next day  when you take off the lid, you can see it bubbling, which is how it ferments)

Usually a good 4 full  days is enough to make the pickles. Do a taste taste o the 4th day. THEY MUST NOT BE REFRIGERATED YET!  

(This is the second day)

  This is the fermenting process that must take place. You can taste the brine each day and when the pickles start taking on a light green and whitish color and the brine tastes right, you will know it is time.  

 (This is the beginning of the 3rd day--see the color change)

Ready to go into the fridge...

When they are done, put in refrigerator to chill and they will be crisp and tasty. I guarantee this will become a family favorite. Another TIP * These pickles taste best within the first week no longer than 2 weeks.   They are not canned.   Make sure you eat them up.  That's why I only make a quart or a gallon at a time when I know the family will be over to eat them.

I will have pics tomorrow on the final day to show you how they look when they're done and ready to eat.