Ingredients
50
50 servings
- •40 small pickling cucumbers
- •7 cups water
- •1.75 cups white vinegar
- •1.25 cups white sugar
- •1 teaspoon whole pickling spices
- •1 bunch dill sprigs
- •5 tablespoons pickling salt
- •10 cloves garlic, peeled
- •10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
Instructions
- Soak cucumbers in ice-cold water, 2 to 3 hours. Drain and set aside.
- Sterilize five 1-quart jars with the lids and rings in simmering water in a large pot until brine is ready.
- Combine 7 cups water, vinegar, sugar, and pickling spices in a second large pot. Bring brine to a boil, stirring occasionally to dissolve sugar.
- Place into each sterilized jar: a few dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips.
- Trim ends from cucumbers and cut a slit in the skin of each one so brine can soak in and any air can get out. Pack cucumbers into the prepared jars. Pour boiling brine over cucumbers in the jars, filling to within 1/2 inch of the top. Top with the lids and screw the rings on tightly.
- Bring water in the pot used to sterilize the jars to a boil. Place the jars into boiling water and turn off heat; allow the jars to sit until water is cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Refrigerate any unsealed jars.
Nutritional Facts
Per 50 servings
- Calories: 23
- Carbohydrate: 5g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 5g
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