CROCK POT KOSHER DILL PICKLES

[Slowcookmama]

Ingredients:
4 quarts water
1 cup cider vinegar
1/2 cup canning salt
cucumbers, 2-3 inches
fresh dill, cut (1-2 bunches)
garlic, chopped (1-2 whole cloves)
grape leaves, washed

Directions:
1. Place a bed of grape leaves on bottom of crock pot. Alternate layers of cucumbers, dill and garlic to fill crock pot.
2. Bring water, vinegar, and salt to a boil. Cool and pour over cucumbers. Place more grape leaves on top.
3. Weigh down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.

 

[Barbara G.]

Awesome! I will have to try this next year when we have more cucumbers! I learned how to make homemade pickles this year using the water bath (canning) method. They turned out really good and we only have nine jars left out of about 20 that I canned.