Crock Pickles or Quick Pickles
This is an old German family recipe for super quick and easy dill pickles. They are not preserved and they will spoil, but they are delicious and super simple to make.
Large stoneware crock. I have a 3 gallon, which is pretty big - but you don't need one that big. Plus a crock lid if you have one. If not, that's ok, you can use a dish towel to cover the top. You also need crock weights. I have the matching stoneware weights for my crock. If you don't have weights, you can use a plate or saucer to cover all of the ingredients and add a quart mason jar filled with water as the upper weight.
Anyway, take a bunch of small pickling cucumbers and place in the bottom of crock. Fill with water to about 2 inches above the cucumbers. Add 1/4 to 1/2 cup salt to water and stir. You want the water to be pretty salty but not too salty. Taste the water and you'll know when it has the right saltiness. Then add a bunch of fresh cut dill directly on top of the pickles. Then add your weights and cover. Let this sit for 48 - 72 hours on the counter. Then start tasting your pickles. You'll know when they are ready to eat. Usually right around day 3. They should last about 10 or so days in the brine before things start to go bad. They can just sit in your croc on the counter - no need to refrigerate. You'll know when they are starting to go bad when a scum / film starts to form on top of the water.
Other tips. Add fresh crushed garlic cloves, a bit of pepper or a chopped up Jalapeno if you want some spiciness. You can also take these pickles, chop em' up and make an onion, tomato, pickle chopped salad / side dish.
That's it. It's that simple. I just made up a batch last night and it took me all of 5 minutes.
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