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Crock Dill Pickles

Posted By CindyP On August 6, 2010 @ 7:23 am In All Recipes,BWB Pickles & Pickled Stuff,Fermenting,Other Condiments,Pickling | No Comments

Put water, vinegar and salt into crock, dissolve salt. Add rest of ingredients. Put a plate on top, weigh it down. Cover crock with saran wrap. Crock should be kept in warm area (70 degrees or so). Keep in crock for 7 days, check every day and remove scum if any.

Strain spices from brine. Boil brine for 5 minutes. Fill jars with pickles, pour brine into jars to 1/2″ headspace. BWB 10 minutes.

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