Summer Pickles in a Crock
Capture the essence of summer with this delightful recipe for *Summer Pickles in a Crock*, a no-cook, fermented marvel that delivers crisp, tangy perfection in every bite. Made with garden-fresh Kirby cucumbers, fragrant dill, garlic, and a medley of spices like mustard seeds and black peppercorns, this traditional pickle recipe is brought to life in a fermentation crock, which unlocks deep, tangy flavors while preserving the produce. Optional grape leaves add an extra layer of crunch, making these pickles irresistibly snappy. Perfect for topping sandwiches, adding zing to salads, or enjoying straight from the jar, this small-batch pickle recipe is simple to prepare and requires just 20 minutes of active time. Embrace the art of fermentation and savor the taste of homemade summer pickles that will brighten your meals for weeks to come.
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Recipe Information
Ingredients
- 2 pounds Kirby cucumbers
- 3 tablespoons Kosher salt
- 4 cups Filtered water
- 1 bunch Fresh dill
- 4 Garlic cloves
- 1 tablespoon Black peppercorns
- 1 tablespoon Mustard seeds
- 2 Fresh grape leaves (optional, for crispness)
Instructions
Wash the Kirby cucumbers thoroughly and trim off the blossom ends as they can cause the pickles to soften.
In a large bowl, dissolve the kosher salt in the filtered water to create a brine.
Peel the garlic cloves and gently crush them with the flat side of a knife to release their flavor.
Place a layer of fresh dill, garlic cloves, black peppercorns, mustard seeds, and grape leaves (optional) at the bottom of your fermentation crock.
Pack the cucumbers tightly in the crock, layering in more dill, garlic, and spices as you go.
Pour the brine over the cucumbers, ensuring they are completely submerged. Leave at least 1 inch of space at the top of the crock to allow for expansion during fermentation.
Place a clean, weight (such as a fermentation weight or plate) on top of the cucumbers to keep them submerged in the brine.
Cover the crock with its lid or a clean kitchen towel, securing it with a rubber band or string if necessary. This allows air to escape while keeping contaminants out.
Store the crock at room temperature (65–75°F) in a cool, dark place. Check daily to ensure the cucumbers remain submerged and to remove any foam or scum that may form on the surface.
Taste the pickles after 5 days of fermentation. If desired, allow them to ferment longer for a stronger flavor, checking daily.
Once the pickles have reached your preferred taste, transfer them to glass jars with lids, along with some of the brine, and store them in the refrigerator to halt further fermentation.
Enjoy your tangy, crunchy summer pickles as a snack, sandwich topping, or side dish!
Nutrition Facts
Calories |
31 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
