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Dill Pickles

Lucy's picture
Ingredients
  Cucumbers 50 (4 To 5 Inches Long)
  Salt 1 1⁄2 Cup (24 tbs) (Soaked in brine and brine discarded)
  Water 6 Quart
  Horseradish root 1⁄2 Small, diced
  Dill 1⁄2 Bunch (50 gm) (Large Bunch)
  Vinegar 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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2 Comments

Avid's picture
It would be good if whoever provides these recipes indicated what size of containber should be used. Then provide ingredient measurements aqccordingly!
Samina.Tapia's picture
Hi, Avid, you will need a 1 gallon crock/container/jar to store the pickles. Also usually 1 cup measure is (16 Tablespoons) cup.