Crock Pickles
Crock pickles are a traditional fermented delight with tangy, crunchy cucumbers infused with dill and onions. Perfect for summer picnics or as a flavorful snack, they offer a homemade, rustic taste that appeals to pickle lovers and those seeking natural, probiotic-rich foods.
Ingredients
Instructions
- Place a slice of bread on the bottom of a 2-gallon crock.
- Cut the onion into 4 pieces and place into the crock.
- Fold up the dill and add it to the crock.
- Wash the cucumbers thoroughly.
- Section each cucumber into 4 pieces but not all the way through.
- Layer the cucumbers in the crock on top of the bread, dill, and onion.
- Mix the vinegar, water, salt, and sugar together.
- Cook the mixture until the sugar dissolves.
- Allow the mixture to cool to lukewarm.
- Pour the cooled mixture over the cucumbers until they are covered.
- Top with a plate and a stone weight to prevent mushiness.
- Let sit at room temperature for a few days to ferment.
- Test the pickles for desired taste, then remove from the crock.
- Refrigerate the pickles to store.
Tips & Substitutions
For best results, use fresh, firm cucumbers to ensure crunchiness in your pickles. You can substitute apple cider vinegar for white vinegar to add a different flavor profile. If you're short on time, consider using pre-sliced cucumbers. Adjust the sugar and salt to your taste, depending on your preference for sweetness and saltiness.
Serving Suggestions
These crock pickles make a delightful addition to any picnic or barbecue. Serve them alongside grilled meats or as part of a charcuterie board. They pair beautifully with Steak And Potato Casserole or can be enjoyed as a snack straight from the jar. For a fun twist, chop them and mix into potato salad for extra flavor.
Storage & Reheating
Store the pickles in an airtight container in the refrigerator. They will last for several weeks, developing more flavor over time. For optimal crunchiness, avoid leaving them at room temperature for extended periods. If they lose their crunch, try serving them with a refreshing dip, like Sweet-Sour Dip For Vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Crock Pickles contains roughly 137 calories, with 8g protein, 24g carbohydrates, and 3g fat. It is an excellent source of vitamin C (199% of the Daily Value), vitamin A (86% of the Daily Value), and iron (75% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 730mg per serving (32% 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 should I let the pickles ferment?
Allow the pickles to ferment at room temperature for about 3 to 5 days. Check them daily to see if they have reached your desired level of tanginess. Warmer temperatures may speed up the fermentation process, while cooler temperatures will slow it down.
Can I use other vegetables for this recipe?
Yes, you can experiment with other crunchy vegetables like green beans, carrots, or cauliflower. Just ensure they are cut to a similar size as the cucumbers for even pickling. Adjust the fermentation time based on the vegetable used, as some may require more or less time.
What should I do if the pickles become mushy?
If your pickles turn out mushy, it might be due to over-fermentation or using overripe cucumbers. To prevent this, use fresh, firm cucumbers and ensure they are submerged in the brine. If they are already mushy, you can still enjoy them chopped in salads or blended into dips.
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).