German Crock Dill Pickles (Enyalida)



1 cup vinegar

5 T. salt

3 qt. Water

onion

fresh dill

garlic

pickling spice

cucumbers



Brine: 1 cup vinegar, 5 T. salt, & 3 qt. water



Bring the brine to a boil and let cool to luke warm. Put cucumbers in

a crock or gallon jar. Use the whole cucumber if small; for large

cucumbers slice long ways into halves or fourths. Add rings of onion,

dill, garlic, and 1 t. pickling spice to cucumbers. You may also add

grape leaves, cherry leaves, and horseradish leaves.



Pour brine over cucumbers.



Let stand two to three days on the cabinet until they start turning a

darker color. When they are "strong" enough to your liking, place in

refrigerator. You may need to "weight down" the pickles to keep them

covered with the brine-an upside down plate works well. Also, it is

good to have them covered during the curing process.



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