Dill Crock
14
14
Ingredients
| 1 | x |
dill weed
fresh |
* |
| ½ | cup |
garlic cloves
|
|
| 1 | x |
hot chili peppers
|
* |
| 2 | each |
onions
sliced |
|
| 1 | each |
cauliflower florets
|
* |
| 2 | each |
green bell peppers
|
|
| ¾ | cup |
pickling salt
|
* |
| 10 | cups |
water
|
|
| 1 | x |
celery
|
* |
| 1 | jar |
olives
|
* |
| 1 | pound |
green beans
|
|
| 2 | each |
bay leaves
|
* |
| 1 | x |
sweet red bell peppers
|
* |
| 1 | small |
green tomatoes
|
* |
| 3 | slices |
carrots
|
|
| ¼ | cup |
apple cider vinegar
|
Directions
Make brine using ¾ cup sea salt, ¼ cup cider vinegar, 10 cups of water, sl ice onions, bell peppers, celery, carrot and break cauliflower into florets.
Pack layer of fresh dill and garlic on bottom of 1 gallon jar.
Cook green beans 3 minutes and drain.
Layer all ingredients. Top off with more dill and garlic.
Cover with brine.
Set a small saucer weighted to keep everything below brine.
Cure 10 days at room temperature.
Refrigerate.
