Zutaten für Polish Dill Pickles Made In A Crock
- Approximately 2 pounds of pickling cucumbers
- 1-2 fresh dill heads (or 2 tablespoons dried dill)
- Garlic Cloves
- 2-3 fresh grape leaves (optional)
- White Vinegar
- 2 cups of water
- 1/2 cup kosher salt
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Zubereitung von Polish Dill Pickles Made In A Crock
- In the bottom of a clean crock or large glass jar, place the following: 4 cloves garlic, crushed; 1/4 cup dill seeds; 2 tablespoons mustard seeds; 1 tablespoon black peppercorns; 1-2 fresh dill heads (or 2 tablespoons dried dill); and 2-3 fresh grape leaves (optional).
- Pack your cucumbers tightly into the crock or jar. If using smaller cucumbers, leave some space between them.
- In a separate bowl, combine 1/2 cup kosher salt, 1/4 cup sugar, and 2 cups of water. Stir until salt and sugar dissolve completely.
- Pour the brine solution over the cucumbers, ensuring they are fully submerged. Add more water, if needed.
- Place a smaller plate or weight on top of the pickles to keep them submerged. A jar filled with water makes a great weight.
- Let the pickles ferment at room temperature for at least 5 days, or up to 2 weeks, depending on your desired level of tanginess. Skim off any white film that may appear on the surface daily.
- After 5 days, taste test a smaller pickle. If the pickles reach desired sourness, transfer them to the refrigerator to stop further fermentation. If you prefer a more sour pickle, continue to ferment for another week or two. The longer the ferment the more sour the pickle will be.
Nutrition Information (Approximate per serving)
Sodium
4774 g
Sugar
443g
Fat
12g
Carbs
85g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Very Low Carbs Condiments Etc Vegetables Easy European No Cook Potluck Diabetic Finger Food Kid Friendly Kosher Low Fat Picnic Summer Vegan Vegetarian Polish Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Inexpensive Low In Something Taste Mood To Go Number Of Servings Presentation Technique
