CROCK PICKLES
These pickles are so easy to make, you can watch them transform on your counter.
INGREDIENTS;
1/4-cup, kosher salt or pickling salt.
*( Stay away from salt that has iodine in it if you can.)
1 cup boiling water
2 pounds cucumbers, washed, and cut into halves or quarters or slices.
5 cloves or more garlic, peeled and smashed
1 large bunch dill, fresh and with flowers OR 2 tablespoons dried dill and 1 teaspoon dill seeds,
and/ OR a tablespoon of coriander seeds
In a large bowl, combine the salt and boiling water; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture,
Cut the Pickling cucumbers into halves or wedges.
Snip the dill flowers off the stems with a scissors.
With the side of the knife swat the garlic clove slightly.This releases the flavor and loosens the skin so you can peel it easy
Add the cuke wedges, dill , corriander, or the spices of your choice
Add 1/2 cup distilled vinegar and enough water to cover, and place a plate slightly less diameter in the bowl to weight the pickles down
Place some kind of a weight on the plate. I have used a glass measuring cup with water in it.
Now you can test the pickles in a few hours for flavor, and daily until they become "pickly" enough for you. Place in a glass jar and store in the refrigerator.
They will keep at least 6 months.
B-man
