I published this recipe back in 2023, and for good reason. This very special recipe comes from my uncle’s family, and it’s probably my favorite recipe that I have. These pickles are hands-down my favorite summer snack and something I looked forward to every summer growing up as a child. Ever since I can remember, these pickles have been a family bbq staple, and a couple summers back I was lucky enough to steal the recipe.

They are the best pickles I have ever had, which is an extremely bold statement because I’ve tried hundreds over the years. Paired best with a sharp cheddar cheese to cut the acidity, you will not find anything better. Often pickles are made in jars, however these pickles will not can well. Knowing you cannot savor these all year long is part of what makes them so special. You will need a crock that will hold at least five gallons, and that isn’t reactive like aluminum (the vinegar will eat it up over time).

To make the most incredible crock pickles, you will need:

One gallon cider vinegar

One-half gallon water

One cup ground black pepper

One cup canning/pickling salt

Eight ounces pickling spice

Two cups sugar

Two sprigs fresh dill

Four cloves garlic (whole)

& as many cukes as you can find (the smaller the better)

Once you have this recipe and taste how incredible these are, you’ll want to go to a farmers’ market and buy a peck of really fresh pickling cukes to start with. Find the smallest ones you can and give them a good washing. Mix up the ingredients well in the crock and then throw in the pickles. Keep the crock in the coolest place you have and stir daily. I keep the crock covered with a towel. It only takes four or five days to pickle the first batch of cukes. After that, keep adding cukes from the garden as you use up what’s in the crock. If you stir daily, the brine will last for multiple uses. If the pickles begin to taste bland, throw in some more spices and vinegar. I find that the first batch I make tastes the strongest, so don’t be afraid to water it down just a little bit. The brine will weaken as the summer goes on as liquid from the cukes dilutes the vinegar. Remember to eat these while they’re fresh! They won’t keep forever so eat what you can and give away the rest, your friends and family will thank you! What is your favorite pickle recipe? Email me at cmh08343@gmail.com, I’d love to try it!