Crock Pickles

1. 1

   Place bread on bottom of 2-gallon crock.

2. 2

   Cut onion into 4 pieces and put into crock. Fold up dill and put into crock.

3. 3

   Wash cucumbers.

4. 4

   Section each into 4 pieces but not all the way through.

5. 5

   Layer cucumbers in crock on top of bread, dill and onion.

6. 6

   Mix vinegar, water, salt and sugar.

7. 7

   Cook until sugar dissolves.

8. 8

   Cool to lukewarm.

9. 9

   Pour over cucumbers until covered. Top with a plate and a stone weight so pickles do not get mushy. Let set at room temperature for a few days.

10. 10

    Test taste pickles. After they have reached desired taste, remove pickles from crock. Can be refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.