UNCLE BILL'S DILL PICKLES IN A CROCK

Uncle Bill's Dill Pickles in a Crock image

Provided by William Uncle Bill

Categories Peppers

Time 12h15m

Yield 10 pounds

Number Of Ingredients 9

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

Steps:

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.