Salt-Free Dills With Horseradish (Canning) - cooking recipe

Ingredients

12 -16 small pickling cucumbers (about 3 lb.)
3 inches by 1-inch piece fresh horseradish
20 fluid ounces white vinegar
16 fluid ounces water
4 fresh grape leaves, washed
4 garlic cloves
4 heads fresh dill (or 4 tsp. dill seeds)
2 teaspoons mustard seeds

Preparation

Cut a thin slice from the blossom end of each cucumber. Cut horseradish into 4 lengthwise pieces and reserve.
Combine vinegar and water in a saucepan and bring to a boil over high heat.
Place 1 piece horseradish, 1 grape leaf, i garlic clove, 1 head dill, and 1/2 teaspoons mustard seed in each clean jar. Pack cucumbers in jars.
Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Process in a boiling water bath 10 minutes for pints, 15 minutes for quarts.