Pickling Crocks - With Old World-style craftsmanship and attention to detail, these handcrafted pickling crocks are sure to be a pleasurable and charming addition to your home. They are constructed for years of functionality.
Pickling Crocks - Our pickling crocks are out of stock and no longer available from the manufacturer who has gone out of business. We do have the Harsch Fermenting Crocks imported from Germany. They are more expensive but better in many ways.
This same family-owned Ohio factory has been making fine, handcrafted American Pottery for more than a century. Using many of the same techniques employed by artisans since the late 1800ís, each pickling crock piece is unique, and provides unmatched quality and character that brings pride and beauty to you and your home.
|Three Gallon Pickling Crock||Five Gallon Pickling Crock||10 Gallon Pickling Crock|
Harsch Fermenting Crocks- Our Harsch Fermenting Crocks for sauerkraut and pickling are located here: Harsch Fermenting Crocks
Old Fashioned Crock Cucumber PicklesThis recipe makes 6 pints of delicious baby dills.
8 cups water
1/2 cup pickling salt (coarse)
1 gallon pickling cucumbers 2-3" in length
6 garlic cloves
6 fresh dill heads or sprigs
2 tablespoons pickling spice
2 small hot peppers (fresh or dried)
1 cup white pickling vinegar
Prepare The Cucumbers
Scrub and drain cucumbers removing blossom end (the end contain enzymes which can cause rot).
Prepare The Solution
Place water, vinegar and salt into crock, stirring to dissolve salt. Add remaining ingredients. Place a weighted plate in the solution to keep cucumbers immersed. Cover crock with a tight fitting plastic bag or plastic wrap.
Keep the crock in an area where the temperature is about 68 degrees F. Check the contents daily and remove any floating scum. Do this for 7 days.
Strain spices out of the brine and boil brine for 5 minutes. Immerse glass mason jars in boiling water for 10 minutes. If using self-sealing lids boil as well for 5 minutes. Into hot (now sterilized) jars distribute fresh spices, cucumbers from the crock and hot brine to within 1/2" of jar top. Wipe jar rim before securing lids. Process jars in a hot water bath for 5 minutes.
Store jars in a cool, dark place and let set for 1 week before opening. Consume within 12 months.