In order to make dill pickles in a crock , you will need the following a crock of your choice .
I'm using a number two , £4 of pickling cucumbers , two large jalapenos that have been sliced a half cup of pickling salt , two tablespoons of coriander seeds , eight cloves of sliced garlic , two teaspoons of peppercorns .
And finally , you'll need 6 to 8 freshly picked dill heads for the brine .
You will need three quarts of water allowed to sit until room temperature .
It is very important that you use freshly picked cucumbers .
I plant National Pickler because they're the perfect size .
The deal heads should also be freshly picked .
I prefer to pick the ones that haven't yet flowered , wash the dill thoroughly and set aside , wash the cucumbers thoroughly and then slice off the blossom end .
If you're not sure which end is the blossom , then slice a little bit off both ends in a pot .
Add three quarts of your room temperature water , pour in half cup of pickling salt stir until dissolved and set aside using a clean croc .
You will now layer the ingredients start by placing one layer of cucumbers in the bottom of the croc Sprinkle in a few pinches of coriander seed , peppercorns , slices of fresh jalapenos and slices of fresh garlic .
Finish this layer off by topping with a couple of large fresh heads of dill .
The first layer is now done .
You will repeat this process with the rest of the ingredients .
Next , take your room temperature brine and pour enough brine over the cucumbers to cover them .
You'll want the contents submerged in the brine .
An effective way to do this is by using a plate , the weight of it will push the contents underneath the surface of the brine and to make sure there's enough weight , I'll add a mug to the top of that .
Another popular method is to add a ziplock bag to the top filled with brine place the croc in a cool area and cover with a cloth , check the contents every day in about three or four days .
You will notice some bubbles at the top of the brine .
This is a sign that they are successfully fermenting as the days go on .
You will find that there's scum on top of the brine .
This scum also called a bloom must be removed every day .
I find one of the easiest ways to remove the bloom is to use a spoon to scoop it out .
Repeat this process every day for about three weeks .
After three weeks , the pickles should be well fermented and ready to eat .
The pickles will be full flavored and they should be so crunchy when you break them in half , you will hear them snap to store .
The pickles strain the brine pack , the pickles in large jars and then cover , using the strained brine , secure a lid and store in the refrigerator .
Pickles should keep for several months .