Directions

Ensure your glass jars are clean and dry. For this quantity, you’ll need about 4-5 one-liter (quart) jars.

Wash the cucumbers thoroughly and trim off the blossom end. Pack them vertically and tightly into the jars.

To each jar, add 1-2 cloves of garlic, a few slices of horseradish, a generous sprig of dill.

In a large pot, bring water to a boil. Dissolve the canning salt in the boiling water to create a brine. Allow it to cool slightly for safety.

Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged. Leave about a half-inch of headspace at the top of each jar.

Wipe the jar rims and threads clean before sealing tightly with lids. Cover the jars with a blanket or towel and let them sit at room temperature for about 12 hours for the initial fermentation process to begin.

After 12 hours, move the jars to a cool, dark place like a cellar or a fridge. The cucumbers will continue to ferment and can be ready in as little as a few days to a week, depending on taste preferences and storage conditions. But we find them the best after about 20 days.