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3 Day Crock Pickles


16 cups cold water
1 cup (scant) pure pickling salt. (NOT iodized or free-flowing!)
1 cup white vinegar
4 cloves garlic, peeled and cut in half
Dill (as much as you want. Fresh is best)
Cucumbers (Cut in half lengthwise. 8 per gallon.)

Combine water, salt and vinegar and bring to a boil. Let cool.

Place garlic and enough dill to cover the bottom of a gallon-sized glass jar. Pack washed cukes upright in jar. Pour vinegar solution until cucumbers are covered. Add the rest of the dill and cover jar loosely with a cloth. Let stand in a cool spot for 3 days.

After 3 days, place jar into the refrigerator. Enjoy!

P.S. The longer you let these pickles "cure," the better they are. Also, the salt must be "plain" or "pure."

Also, beware of too much garlic. 4 cloves will be more than enough ... any more than that results in pickles that are too bitter to eat.




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