Uncle Bill'S Dill Pickles In A Crock

1. 1

   Wash and clip ends off the dill cucumbers.

2. 2

   Place dill cucumbers in a tub or large sink.

3. 3

   Cover with cold water.

4. 4

   Add 2 bags of ice and let sit overnight.

5. 5

   The next day, drain the chilled dill cucumbers.

6. 6

   In a large crock pot, add 4 stocks of dill heads and stock into the bottom.

7. 7

   Add 6 garlic cloves.

8. 8

   Add a few pieces of horseradish root.

9. 9

   Add 2 halves of the hot red pepper.

10. 10

    Place 2 layers of dill cucumbers.

11. 11

    Add some sliced carrots.

12. 12

    Repeat these steps beginning with the dill weed heads until all cucumbers are used.

13. 13

    In a large cooking pot, measure water, vinegar, and salt; bring to boil.

14. 14

    Pour hot vinegar mixture over the cucumbers until they are covered.

15. 15

    Place a heavy plate on top of the cucumbers.

16. 16

    Find a heavy rock, wash well with bleach and then with hot water.

17. 17

    Place the rock on the plate to weigh down the cucumbers.

18. 18

    The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move.

19. 19

    Dill pickles should be ready to eat in about 7 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.