While my Polish grandmother canned the world's best dill pickles, she made "crock" pickles to use up the over abundance of cucumbers. They were our favorites. I make them in smaller amounts using the ratio of ingredients to the amount of cucumbers. Leave out the grape leaves if you can't find them. Prep time does not include fermentation time.
My Private Note
Units: US | Metric
- 1Place ingredients in bottom of crock with cucumbers.
- 2Pour mixture (water, vinegar, salt) over cucumbers.
- 3Throw in a few more pieces of dill.
- 4Submerge pickles under water by placing a plate on top weighed down by a jar of water.
- 5When a film appears, just skim it off.
- 6Try tasting smaller pickles after 5 days.
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Nutritional Facts for Polish Dill Pickles Made in a Crock
Serving Size: 1 (10956 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1108.1
- Calories from Fat 73
- Total Fat 8.2 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 114579.0 mg
- Total Carbohydrate 255.2 g
- Dietary Fiber 33.5 g
- Sugars 110.8 g
- Protein 46.3 g