How to Cure Dill Pickles in a Crock


If you have fresh cucumbers, try making your own dill pickles. Typically, you can make dill pickles one jar at a time. However, if you own a Crock Pot then you can make a large batch of pickles. Dill pickles require patience, but the experience will be rewarding. You can customize the taste of the pickles by letting them cure for the desired length of time. The longer the pickles cure, the stronger the pickles will taste.

Things You'll Need

  • 6 to 12 pickling cucumbers
  • Large Crock Pot
  • Knife
  • Fresh dill
  • Garlic
  • 3 1/2 cups kosher salt
  • 2 qt. boiling water
  • 1 ½ cups white vinegar
  • Plate
  • Plastic wrap
  • Clean the pickling cucumbers thoroughly to remove dirt and debris. Cut the ends off each cucumber; slice the cucumbers into thin round slices ¼ inch thick.

  • Place a thick layer of fresh dill on the bottom of your Crock Pot. Place a layer of the fresh cucumbers on top of the dill. Fill the Crock Pot halfway with the cucumbers.

  • Peel and slice four heads of garlic. Place these on top of the cucumbers.

  • Add another layer of fresh dill. Place 2 cups of kosher salt in a bowl; add 2 quarts of boiling water. Stir until the salt dissolves. Pour this over the cucumbers.

  • Pour 1 ½ cups of white vinegar into the Crock Pot. Add cold water until you cover the last layer of dill.

  • Place a plate on top of the pickles. Use a heavy object such as a clean rock to weigh the cucumbers down. Place a lid over the Crock Pot or wrap plastic wrap around the top to prevent dust from collecting.

  • Keep the crock in a cool dark place. After 5 days remove any mold that formed on top. Add ½ cup of salt.

  • Allow the pickles to cure until they reach your desired taste. You can cure the pickles up to 2 to 3 weeks. Once the pickles become translucent and even in color, they are safe to eat. Store the pickles in the refrigerator, or begin processing them in a pressure canner.

Tips & Warnings

  • Place grape leaves in the Crock Pot to make the pickles crisp.

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