Dill Pickles Recipe
Ingredients
50 cucumbers (4 to 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
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 the brine.
It may be necessary to prepare more brine.
Drain and wipe dry.
Place in sterilized jars with layers of horse-radish 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.
Dissolve 1 cup salt in 4 quarts water, add cucumbers and let stand 12 hours.
All cucumbers must be under the brine.
It may be necessary to prepare more brine.
Drain and wipe dry.
Place in sterilized jars with layers of horse-radish 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.
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