No Salt Deli Dills - cooking recipe

Ingredients

20 to 25 cucumbers (medium-size)
ice water
8 cloves garlic, peeled
1 dried hot pepper, broken into 8 pieces
8 thin slices horseradish
8 grape leaves (optional)
8 dill heads
1 qt. white vinegar
1 qt. water

Preparation

Place cucumbers in ice water for 12 hours.
Drain.
If desired, slice into spears or chunks.
Into each clean, hot pint jar, place 1 garlic clove, 1 piece hot pepper, 1 slice horseradish, 1 grape leaf and 1 dill head.
Pack with cucumbers. Combine the vinegar and water in a pan; bring to boil.
Pour hot mixture over the cucumbers, leaving 1/2-inch headspace.
Seal. Process in a boiling water bath canner for 10 minutes.
Cool undisturbed for 24 hours.
Let stand for 2 weeks before sampling. Makes 8 pints.