Baby Step 36: Cold Crocked Pickles a Jar at a Time

Our dreams of homesteading began with the delicious thoughts of creating our very own salty-sour, fresh fermented crock pickles – a taste bud sensation that screams WOW! – causing mouths to salavitate heavily.

Lack of space and not wanting to consume a crock pickle every day of the week forced us to take a baby step and learn to cold crock fresh-fermented pickles …. a jar at a time. The result is the tangy and salty juiciness of an old fashion crock pickle – Yummy!

Brine Recipe – Jar of Cold Crocked Pickles:

2-3 large (6-8 inch) fresh pickles

1/4 cup vinegar (cider or distilled white vinegar)

1 cup water

1 tablespoons sea salt

1/2 tablespoons cane sugar

1 large sprig of fresh dill

1 crushed clove of garlic

Prep: Combine all ingredients together in small bowl until salt and sugar are dissolved. Clean pickles and cut lengthwise into four sections. Pack clean quart size canning jar with lengths of pickles. Fill jar with pickling brine to within 1/2 inch of jar rim. Stuff fresh dill and garlic in jar with pickles. Set jar in refrigerator. Every couple of days tighten lid and shake jar back and forth a few times. Cold crocked pickles will be ready to eat in 1-2 weeks and can remain in brine for up to six months.

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