Crock Dills
Crock Dills are flavorful homemade pickles with fresh dill, garlic, and spices, ideal for preserving cukes and adding a tangy crunch to sandwiches and snacks.
Ingredients
Instructions
- Place dill on the bottom of the crock.
- Add whole cukes on top of the dill.
- Add pickling spice and whole garlic over the cukes.
- Boil water and then add salt, vinegar, and alum.
- Allow the brine to cool.
- Pour the cooled brine over the cukes in the crock.
- Place the lid on top of the crock.
- Let the pickles ferment for 4 days before serving.
Tips & Substitutions
For best results, choose firm, fresh cucumbers that are not overripe. If you prefer a spicier pickle, consider adding a few red pepper flakes. You can substitute white vinegar with apple cider vinegar for a different flavor profile. Ensure your container is thoroughly cleaned to prevent unwanted bacteria during fermentation.
Serving Suggestions
These crunchy Crock Dills make a perfect snack or appetizer, especially when served alongside sandwiches or burgers. They pair beautifully with Tuna Fish Salad Plate or can be enjoyed as a side with Any Stew. For a refreshing meal, include them in a Simple Carrot Salad.
Storage & Reheating
Once the pickles are fermented, transfer them to airtight jars and store them in the refrigerator. This will keep them crisp and flavorful for up to 2 months. If you want to enjoy them later, consider freezing the pickles, though the texture may change slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Crock Dills contains roughly 138 calories, with 1g protein, 26g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1788mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do I need to ferment the pickles?
The pickles should ferment for about 4 days at room temperature. After this period, you can taste them, and if you prefer a stronger flavor, let them ferment for an additional day or two.
Can I use different types of cucumbers?
Yes, you can use various types of cucumbers. However, pickling cucumbers are ideal due to their firm texture. If using larger varieties, cut them into spears or slices to ensure they pickle thoroughly.
What can I do if I don't have alum?
If you don't have alum, you can omit it, although it helps maintain the crunchiness of the pickles. Alternatively, some people suggest using a small amount of calcium chloride as a substitute for similar results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).