Dill Pickles

Directions

1. 1
   Select thin cucumbers, wash and dry.
2. 2
   Dissolve 1 cup salt in 4 quarts water; add cucumbers and let stand 12 hours.
3. 3
   All cucumbers must be under brine.
4. 4
   It may be necessary to prepare more brine. Drain and wipe dry.
5. 5
   Place in sterilized jars with layers of horseradish and dill.
6. 6
   Combine remaining 2 quarts water and 1/2 cup salt and vinegar; heat to boiling and pour over cucumbers. Partly seal.
7. 7
   When fermentation stops, pour over enough fresh cooled brine containing vinegar to cover; seal.
8. 8
   Makes about 6 quarts.