Dill Pickles

1. 1

   Select thin cucumbers, wash and dry.

2. 2

   Dissolve 1 cup salt in 4 quarts water; add cucumbers and let stand 12 hours.

3. 3

   All cucumbers must be under brine.

4. 4

   It may be necessary to prepare more brine. Drain and wipe dry.

5. 5

   Place in sterilized jars with layers of horseradish and dill.

6. 6

   Combine remaining 2 quarts water and 1/2 cup salt and vinegar; heat to boiling and pour over cucumbers. Partly seal.

7. 7

   When fermentation stops, pour over enough fresh cooled brine containing vinegar to cover; seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.