3-Day Crock Pickles
Source of Recipe
Partyline - 7/20/82
3-Day Crock Pickles
Clean cukes, cut off ends; rub end of cuke with tip you cut off. Place in crock with a handful of fresh dill on top.
Make a brine: 1 gallon water
1 cup plain salt for each gallon used
Put heavy plate on cukes; fill with brine to over top of cukes. On top of the plate, put a weight (plastic jug filled with water). Take rye bread ends and place on top of the water in crock. (It makes pickles work). Keep in warm place.
Every day, remove scum that forms on top; on the third to the fifth day. Remove bread on the third day.
To Can:
Strain brine and bring to a boil. Put pickles in sterilized jars; pour hot brine over them. Seal jars right away.
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