|Water||4 Cup (64 tbs)|
|Carrot||1 Small, peeled, chopped|
|Garlic||5 Clove (25 gm), peeled|
|Oak tree leaves/Cherry tree leaves||4|
Bring water, sugar and salt to a boil in saucepan.
Add dill, bay leaf, horseradish leaf, carrot, garlic and peppercorns; remove from heat.
Pour over cucumbers in large bowl or small crock.
Let stand at room temperature for 1 day.
Add oak or cherry tree leaves to help keep pickles crunchy.
Spoon into jars, leaving 1/2 inch headspace; seal with 2-piece lids.