Crock Dill Pickles
Small cucumbers packed with garlic and dill heads and processed in a safe vinegar brine.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 10 kcal
Equipment
- •Boiling water canner
- •1 litre jars with new lids
Nutrition
Per serving, approximate
- Calories
- 10 kcal
- fat
- 0 g
- carbs
- 2 g
- protein
- 0 g
- calories
- 10
Instructions
- 1
Scrub the cucumbers and trim 2 mm off the blossom end of each one — that end carries an enzyme that softens pickles.
- 2
Sterilise the jars and keep them hot; heat the lids in hot water.
- 3
Bring the vinegar, water and pickling salt to a boil.
- 4
Put two garlic cloves, a dill head and the seeds in each hot jar, then pack the cucumbers in upright and tight.
- 5
Pour the boiling brine over, leaving 1 cm headspace, and slide a clean knife down the sides to release air.
- 6
Wipe the rims, seal fingertip tight and process in a boiling water canner for 10 minutes, adding time for your altitude.
- 7
Cool 24 hours, check the seals, and leave the jars at least 4 weeks before opening.
Chef's tips
Use pickling salt only — table salt clouds the brine and iodine darkens the pickles.
Ingredient substitutions
- white vinegar → cider vinegar of 5% acidity for a rounder flavour
Storage
Sealed jars keep 12 months in a cool dark place; refrigerate once opened.
Common mistakes to avoid
- •Diluting the vinegar beyond the recipe, which is unsafe
- •Using waxed grocery cucumbers, which never crisp
Serving suggestions
Cooked Crock Dill Pickles?
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