Categories: pickles-

Ingredients

• 50 cucumbers (4-5 inches long)
• 1 1/2 cups salt
• 6 quarts water
• 1/2 small horse-radish root, diced
• 1/2 large bunch dill
• 1/4 cup vinegar

Directions

1. Select thin cucumbers, wash and dry. Dissolve 1 cup salt in 4 quarts water; add cucumbers and let stand 12 hours. All cucumbers must be under brine. It may be necessary to prepare more brine. Drain and wipe dry.
2. Place in sterilized jars with layers of horseradish and dill. Combine remaining 2 quarts water and 1/2 cup salt and vinegar; heat to boiling and pour over cucumbers. Partly seal. When fermentation stops, pour over enough fresh cooled brine containing vinegar to cover; seal.

3. makes about 6 quarts

4. Variation: Instead of pouring hot brine containing vinegar over cucumbers, combine 5 quarts water, 1 pint vinegar and 1 cup salt; heat to boiling, cool and pour over cucumbers, horseradish and dill in jars and seal.

Email to a friend | Print this recipe | Back