Categories: pickles

Ingredients

• 50 cucumbers, 4-5 inches long
• 1 1/2 cup salt
• 6 quarts water
• 1/2 small horseradish root, diced
• 1/2 lg. bunch dill
• 1/4 cup vinegar

Directions

1. Select thin cucumbers, wash and dry.
2. Dissolve 1 cup salt in 4 quarts water; add cucumbers and let stand 12 hours. All cucumbers must be under brine. Add more brine if needed. You may need to weigh down a large plate on top to keep them down.
3. Drain and wipe dry. Place in sterilized jars with layers of horseradish and dill. Combine remaining 2 quarts of 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.

4. makes about 6 quarts

5. Quick method: 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.

6. Wait at least 2 weeks before using.

Email to a friend | Print this recipe | Back