|Water||12 Cup (192 tbs)|
|White vinegar||4 Cup (64 tbs)|
|Pickling salt||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Peeled garlic||2 Clove (10 gm)|
|Peeled horseradish||1 Inch (1 Inch X 1/2 Inch Piece)|
|Green bell pepper||1 Inch (1 Inch X 1 1/2 Inch Piece)|
Process pickles in a large kettle filled with warm water to just below the neck of the jars, bring pickles to boiling and process for 10-12 minutes at boiling. Check colour of cucumbers after about 10 minutes by lifting one jar from hot water bath and looking at colour. Cucumbers should be starting to look somewhat yellow. Don't overcook (they will still continue to cook after removing from hot water bath).
Place on shelves to cure for 4 to 6 months for flavour to develop, one year is better.