What are some traditional recipes for pickling in Pickle crocks?

Pickling in pickle crocks has been a popular method for preserving fruits and vegetables for centuries. The process involves submerging the produce in a brine solution, allowing it to ferment and develop a tangy flavor. Here are some traditional recipes for pickling in pickle crocks:

Dill Pickles

• Ingredients:
  • 4 lbs pickling cucumbers
  • 8 cloves of garlic
  • 4 sprigs of fresh dill
  • 4 cups water
  • 1 cup white vinegar
  • 1/4 cup pickling salt
  • 1 tbsp black peppercorns
• Instructions:
  1. Wash cucumbers and cut into spears.
  2. Place garlic, dill, and peppercorns in the bottom of the pickle crock.
  3. Layer cucumbers on top, packing them tightly.
  4. In a saucepan, heat water, vinegar, and salt until boiling.
  5. Pour hot brine over cucumbers, making sure they are fully submerged.
  6. Cover crock with a lid or cloth and let sit at room temperature for 1-2 weeks.
  7. Once pickles reach desired flavor, store in the refrigerator.

Sauerkraut

• Ingredients:
  • 5 lbs cabbage
  • 3 tbsp pickling salt
• Instructions:
  1. Shred cabbage and place in a large bowl.
  2. Sprinkle salt over cabbage and massage it in with your hands.
  3. Transfer cabbage to the pickle crock, pressing it down firmly.
  4. Place a weighted plate on top of the cabbage to keep it submerged in its own juices.
  5. Cover crock with a cloth and let it ferment at room temperature for 3-4 weeks.
  6. Once sauerkraut reaches desired tanginess, transfer to jars and refrigerate.

Bread and Butter Pickles

• Ingredients:
  • 4 lbs pickling cucumbers
  • 2 onions, thinly sliced
  • 1/4 cup pickling salt
  • 2 cups sugar
  • 1 1/2 cups white vinegar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
• Instructions:
  1. Thinly slice cucumbers and onions.
  2. Place in a large bowl, sprinkle with salt, and let sit for 2 hours.
  3. Rinse and drain the cucumbers and onions.
  4. In a saucepan, combine sugar, vinegar, and spices. Heat until boiling.
  5. Add cucumbers and onions to the brine and simmer for 5 minutes.
  6. Transfer mixture to the pickle crock and let cool.
  7. Cover crock and refrigerate for at least 24 hours before serving.

Kimchi

• Ingredients:
  • 1 napa cabbage
  • 1/4 cup pickling salt
  • 1/4 cup Korean red pepper flakes
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp fish sauce
• Instructions:
  1. Quarter the cabbage and remove the core. Cut into bite-sized pieces.
  2. Place cabbage in a large bowl, sprinkle with salt, and massage it in.
  3. Add remaining ingredients and mix well.
  4. Transfer mixture to the pickle crock, pressing down firmly.
  5. Cover crock with a cloth and let it ferment at room temperature for 1-2 weeks.
  6. Once kimchi is tangy and bubbly, transfer to jars and refrigerate.