Three Day Crock Pickles
Tangy, flavorful pickles with dill, garlic, and chili peppers, perfect for adding a spicy, sour crunch to sandwiches, burgers, or as a snack for pickle lovers.
Ingredients
Instructions
- Wash large cucumbers and make about 3 slits down the sides of each.
- Place the cucumbers in a large container such as a crock or wide-mouth gallon jars (no metal containers).
- Add dill pieces, sliced fresh garlic, and chili peppers to the container with the cucumbers.
- In a separate pot, combine 3 quarts of water, 3/4 cup of pickling salt, and 1 1/2 pints of vinegar, then bring to a boil.
- Pour the hot brine over the cucumbers and seasonings in the container.
- Cover and let the pickles ferment for three days before storing or enjoying.
Tips & Substitutions
For a spicier kick, consider adding extra chili peppers or experimenting with different varieties. If fresh dill isn't available, dill seeds can be used as a substitute. Be sure not to skip the slits in the cucumbers as they help the brine penetrate more effectively, ensuring a more flavorful pickle. This recipe also complements many American recipes, so feel free to experiment with your favorite sides.
Serving Suggestions
These three-day crock pickles make a fantastic addition to summer barbecues or picnics. Serve them alongside sandwiches, burgers, or as part of a charcuterie board. They also pair well with dishes like Kielbasa, Fried Cabbage And Noodles. For a unique twist, chop the pickles and mix them into potato salad or serve them with a creamy dip.
Storage & Reheating
Once the pickles have fermented for three days, transfer them to airtight containers and store them in the refrigerator. They can last for several weeks, but for the best flavor, consume them within a month. There’s no need to reheat these pickles; they are best enjoyed cold as a refreshing snack or side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Three Day Crock Pickles contains roughly 24 calories, with 1g protein, 5g carbohydrates, and 1g fat.
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
Can I use different types of cucumbers for this recipe?
Yes, while large cucumbers are preferred for their size, you can use smaller varieties like Kirby or Persian cucumbers. Just adjust the quantity and ensure they are firm and fresh to achieve the best crunch.
How do I know when my pickles are ready to eat?
After three days of fermentation, your pickles should be tangy and flavorful. Taste them to see if they meet your preference; if you prefer a stronger flavor, let them sit for another day or two in the brine.
What can I do if I can't find pickling salt?
If pickling salt isn't available, you can use kosher salt as a substitute. Just make sure it's non-iodized, as iodized salt can affect the pickle's color and flavor. Adjust the quantity slightly, as kosher salt has larger crystals.
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).