|Cucumbers||50 (4 To 5 Inches Long)|
|Salt||1 1⁄2 Cup (24 tbs) (Soaked in brine and brine discarded)|
|Horseradish root||1⁄2 Small, diced|
|Dill||1⁄2 Bunch (50 gm) (Large Bunch)|
|Vinegar||1⁄4 Cup (4 tbs)|
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.
When fermentation stops, pour over enough fresh cooled brine containing vinegar to cover; seal.