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
- 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. Add more brine if needed. You may need to weigh down a large plate on top to keep them down.
- 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.
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makes about 6 quarts
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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.
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Wait at least 2 weeks before using.