Crock Pot Garlic Dill Pickles Recipes

POLISH DILL PICKLES MADE IN A CROCK

Polish Dill Pickles Made in a Crock image

While my Polish grandmother canned the world's best dill pickles, she made "crock" pickles to use up the over abundance of cucumbers. They were our favorites. I make them in smaller amounts using the ratio of ingredients to the amount of cucumbers. Leave out the grape leaves if you can't find them. Prep time does not include fermentation time.

Provided by Lorac

Categories Vegetable

Time 15m

Yield 1 crock

Number Of Ingredients 7

Ingredients

4 gallons washed cucumbers
2 bunches dill (fresh)
10 garlic cloves (or so)
10 grape leaves
1 cup white vinegar
1 gallon water
1 -1 1/4 cup salt

Steps:

Place ingredients in bottom of crock with cucumbers.
Pour mixture (water, vinegar, salt) over cucumbers.
Throw in a few more pieces of dill.
Submerge pickles under water by placing a plate on top weighed down by a jar of water.
When a film appears, just skim it off.
Try tasting smaller pickles after 5 days.

Nutrition Facts : Calories 1108.1, Fat 8.2, SaturatedFat 2.6, Sodium 114579, Carbohydrate 255.2, Fiber 33.5, Sugar 110.8, Protein 46.4

CROCK POT GARLIC DILL PICKLES

Crock Pot Garlic Dill Pickles image

Here is a new way to put that crockpot to use! These pickles aren't cooked, but the crock is perfect for brining small batches of pickles. These pickles are crunchy and full of garlic flavor.. reminds me of the ones they give you with your sandwich at the deli. These pickles are super easy to make and last for up to 6 months in the fridge. Note: In trying to submit this recipe, it changed the names of a couple of my ingredients. "Instant minced garlic" is the dried minced garlic sold in the spice section. And, "pickles, crisp" is a product called "pickle Crisp" sold in the canning section. Also, its not mineral water, it's spring water sold in jugs. Hope you all enjoy!

Provided by BETHANY T.

Categories Low Protein

Time P6DT15m

Yield 3 jars

Number Of Ingredients 11

Ingredients

2 lbs pickling cucumbers
1 cup fresh dill (or 12 dill heads)
12 garlic cloves, peeled and halved
3 tablespoons instant minced garlic
1 teaspoon peppercorn
1 teaspoon dried dill
1 teaspoon dried red pepper flakes
1/2 cup white vinegar
1/2 cup canning salt
1 teaspoon pickle, crisp
1 1/2 quarts mineral water

Steps:

Rinse and dry cucumbers.
Slice ends off, then half lengthwise.
Combine all ingredients except cucumbers in crockpot.
Stir to dissolve salt.
Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
Put on lid.
DO NOT TURN ON THE CROCKPOT!
Allow to sit for six days.
Put pickles into clean mason jars along with brine and refrigerate.
If you want to make whole pickles, cut off the blossom ends and soak for 11 days.

Nutrition Facts : Calories 114.6, Fat 0.8, SaturatedFat 0.2, Sodium 18894.4, Carbohydrate 25.7, Fiber 5, Sugar 5.5, Protein 4.7

OLD-FASHIONED GARLIC DILL PICKLES

Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

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