[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Mother’s Dill Pickles in a Crock (Polish)[/title][fusion_text]Week of July 28th to August 1st
MOTHER’S DILL PICKLES IN A CROCK (POLISH)(From www.cooks.com0
1 or 1 1/2 Gallon Crock 1/2 Gallon Water
3 or 4 Sprigs of Dill, wash and broken Couple of Garlic Cloves, diced
1/2 Cup Kosher Salt (salt with no iodine) 6-8 Pickling Cucumbers, washed
Put half of dill in bottom of crock with garlic. Arrange cucumbers in crock. Put rest of dill on top. Mix salt and water into a solution and then pour over cucumbers until all are covered. Place a flat dish on top of cucumbers along with something heavy to hold the dish down. They will be ready in 1-3 days, depending on how thoroughly pickled you want them. Note: Just in case you are curious, there is no vinegar in this recipe. Another recipe from Wisconsin Extension Office was the same except they added 1/4 cup vinegar. Also, For a crisp pickle, be sure to remove blossom end of cucumber before putting in the Brine
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