Each year I publish this recipe, and for good reason. This very special recipe comes from my Uncle Dick's family and is one of my favorite recipes 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 of garlic (whole)
& as many cukes as you can find (the smaller the better)

Serve with sharp white cheddar on the side

Once you have this recipe and taste how incredible these are, you’ll want to go to a farmers’ market and buy about a peck (12-13 lbs) 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 the pickling liquid 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. 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! Readers: I am looking for a great dilly bean recipe. If you have a great one, please email me at cmh08343@gmail.com, I'd love to try it!