by Larry Hale

My grandmothers’ recipe

• Wash crock
• Put one large head of dill in the bottom
• Add 1 dry hot pepper and ½ toe of garlic
• Wash pickles and fill the crock to within 3 inches of the top. (largest pickles on the bottom)
• Pack solid
• Cover with water and salt to taste with non-iodized salt

Cover crock with a plate turned upside down and a weight placed on top. You don’t want the pickles floating.

After a few days they are ready to eat. Take out just what you need for each meal.

[Edited by Rose Mary Keller Hughes]

Last updated: 12/10/2025