Dill Pickles - cooking recipe

Ingredients

50 cucumbers (4 to 5 inches long)
1 1/2 c. salt
6 qt. water
1/2 small horseradish root, diced
1/2 bunch dill
1/4 c. vinegar

Preparation

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 brine.
It may be necessary to prepare more brine. Drain and wipe dry.
Place in sterilized jars with layers of horseradish 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.
Makes about 6 quarts.