Homemade Crock Dill Pickles - Amazing Fermented Pickles

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 .