KOSHER PICKLES IN A CROCK

Kosher Pickles in a Crock image

Provided by Lisa Crum

Time 45m

Number Of Ingredients 10

1 gal brine 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 Tbsp pickling spice (original recipe called for a homemade blend but i used commercial)
1 bunch dill (i couldn't get fresh so i used about 1/3 cup dried dill)
3 Tbsp minced garlic (original recipe called for 8 cloves crushed)
2 tsp mustard seed (my addition)
2 tsp fennel seeds (my addition)
2 tsp allspice, whole (my addition)
2 tsp red pepper flakes (my addition)
1/2 c cider vinegar (original recipe doesn't call for vinegar but i added anyway)
18-20 cucumbers (or as many as your crock will hold! )

Steps:

1. Sterilize your crock by running it through the dishwasher or filling it with boiling water, then dumping it out.
2. 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!).
3. 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.
4. 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!