Friday, August 14, 2009

Canning A Dill Crock

I'm trying to cheer up today. I visited the girls at their new home and they are sleeping warm and cozy, snuggled up with each other.
So, here are the directions for making a dill crock. I mixed mine up on the 9th before all the bad stuff happened.
The vegetables are supposed to brine for 2 weeks, so mine will be ready on the 23rd.
I'll write a post then, after I taste it.
Of, course if it kills me there won't be any more posts
- hint: wait to read my post before you taste yours ;)
ha, ha
This recipe was adapted from Stocking Up III by Carol Hupping
She writes, "Nearly any kind of firm, crisp vegetable is good in a dill crock. Use your imagination along with whatever's on hand, fresh from the garden."
Catalina's Dill Crock:

I started with a clean drink dispenser. First I checked it for leaks. Then I washed it.

First layer: dill, sliced onion chunks, summer squash sticks.

Second layer: carrot coins, grape leaves (too keep everything crisp)

Third layer: Garlic, broccoli

Fourth layer: Onion chunks, cucumbers (washed, blossom end cut off), dried red peppers, black pepper corns

Fifth layer: More dill, green beans (blanched for 80 seconds)

Sixth layer: peeled eggplant, handful of radish pods

Covered with a brine:
1 1/2 cups canning salt dissolved in
6 cups 5% acidity vinegar and 2 gallons water
Weight vegetables underneath brine with a plate.
Use a plastic bag filled with brine to hold plate in place.
After 2 days add 1 cup canning salt to the plate on top of the brine.
Do not pour the salt directly on to the vegetables.
Check daily and skim any scum that forms.
To determine when fermentation is complete, test for bubbles by tapping the container on the side with your hand.
Any bubbles that rise to the surface indicate the fermentation is still occurring.
The dill crock should be ready to can in 2 weeks
(depending on what you put in yours)
Remove vegetables from brine.
Strain the brine; bring to a boil in a large saucepot.
Pack vegetables into hot jars, leaving 1/4 in headspace.
Ladle hot brine over vegetables leaving 1/4 inch headspace.
Remove air bubbles.
Adjust two piece caps.
Process for 15 min in boiling water canner.
The book "Stocking up III" also has an interesting recipe for fermenting pickles without salt and using rice bran instead.
I might have to try it.


  1. Hummm... cant wait to hear how it all taste!

  2. I am going to have to try that! My husband loves anything with a vinegar taste.

    I'll wait until you taste yours.(of course)lol...I know it will be great!

  3. Any pics of what it turns out to be?