Uncle Bills Dill Pickles In A Crock Recipes

UNCLE BILL'S DILL PICKLES

Steps:

• PREPARATION OF DILL CUKES THE NIGHT BEFORE.
• Remove blossom ends and stems and discard.
• Place dill cukes into a large tub or a clean laundry tub.
• Cover with cold water.
• Add 2 bags of ice cubes or 1 block of ice.
• Let chill overnight.
• BRINE.
• In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
• Boil for 2 minutes.
• Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
• Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
• Wash and drain dill cukes.
• Place 1 dill head and stem in the bottom of each jar.
• Stuff the jars with cukes, vertically.
• Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
• Stuff one Jalapeno pepper into each jar.
• Place another dill head and stem on top of the cukes in each jar.
• Fill jars with hot brine to within 1/2" of top of jars.
• Make sure that none of the dill head is touching the top of the jar.
• Push the dill heads down if necessary.
• Wipe tops of jars clean.
• Prepare canning lids according to manufacturers instructions.
• Place lids on jars and screw on screw tops finger tight only.
• Prepare a canner and bring water to a boil.
• Place jars in rack with lids up and immerse in the boiling water.
• Boil or process for 10 minutes.
• Remove jars onto a dish towel and cover with another dish towel to cool.
• Jars are sealed when the lids pop and are concave (curved down).
• Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
• When cooled and sealed, label jars and store in a cool, dark place.
• Allow 4 to 5 weeks for flavors to develop before using.
• This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
• Dill cukes should be 4" to 5" long and as fresh as possible.

OLD-FASHIONED PICKLE BARREL PICKLES

Steps:

• Gently scrub pickles with a vegetable brush and rinse with cool water. Dry thoroughly. In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling to within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar with salt and 2 quarrts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- it may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand or an additional month to develop flavor, replacing brine as necessary.;

GRANDMA NOWISKI'S CROCK PICKLES

Steps:

• 1. bring to boil, water, vinegar, salt,and alum. boil for about 2 minutes or until dissolved.
• 2. put 1/3 of dill in bottom of crock. add half of garlic, then add half of pickles. repeat once more ending with dill.
• 3. pour brine over pickles. if the brine does not cover the pickles make another batch, then pour over pickles to cover.
• 4. put a large plate over pickles making sure pikles are covered inbrine. put a heavy weight on plate to help hold it down. ( could use a clean rock or i use a couple of jars filled with water). cover crock with towel. check every couple of days and skim off foam. clean outside of jars and plate. return to crock.
• 5. option: you can put dill in the bottom of canning jars wth a garlic clove cut in half. add pickles then cover with brine. can in hot water bath.

POLISH DILL PICKLES MADE IN A CROCK

Steps:

• Place ingredients in bottom of crock with cucumbers.
• Pour mixture (water, vinegar, salt) over cucumbers.
• Throw in a few more pieces of dill.
• Submerge pickles under water by placing a plate on top weighed down by a jar of water.
• When a film appears, just skim it off.
• Try tasting smaller pickles after 5 days.

HOMEMADE DILL PICKLES

Steps:

• Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
• Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
• Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
• After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

UNCLE BILL'S MUSTARD PICKLES

Steps:

• Wash and finely chop cucumbers.
• Seed and dice sweet red and green peppers.
• Place chopped cucumbers and peppers in a large bowl.
• Sprinkle over with pickling salt, cover and let sit overnight.
• The next morning, drain off the liquid and discard.
• Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
• Transfer vegetables to a large cooking pot.
• Add vinegar and sugar and bring to a boil.
• Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
• In a small bowl, mix mustard and turmeric in a half cup of cold water.
• When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
• Sterilize and prepare canning jars of your choice.
• Fill jars to within 1/4" of the top of the jars.
• Apply lids and screw tops and process according to the method you are most familiar with.
• When jars are sealed and cooled, label and store in a cool, dark place.

UNCLE BILL'S DILL PICKLES IN A CROCK

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.