“These are famous Russian, Ukrainian and Polish Dill Pickles in a Crock. They will last for several months.”
12hrs 15mins
10 pounds

Ingredients Nutrition


  1. Wash and clip ends off the dill cucumbers.
  2. Place dill cucumbers in a tub or large sink.
  3. Cover with cold water.
  4. Add 2 bags of ice and let sit overnight.
  5. The next day, drain the chilled dill cucumbers.
  6. In a large crock pot, add 4 stocks of dill heads and stock into the bottom.
  7. Add 6 garlic cloves.
  8. Add a few pieces of horseradish root.
  9. Add 2 halves of the hot red pepper.
  10. Place 2 layers of dill cucumbers.
  11. Add some sliced carrots.
  12. Repeat these steps beginning with the dill weed heads until all cucumbers are used.
  13. In a large cooking pot, measure water, vinegar, and salt; bring to boil.
  14. Pour hot vinegar mixture over the cucumbers until they are covered.
  15. Place a heavy plate on top of the cucumbers.
  16. Find a heavy rock, wash well with bleach and then with hot water.
  17. Place the rock on the plate to weigh down the cucumbers.
  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. Dill pickles should be ready to eat in about 7 days.

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