Ingredients
Makes 4 quarts
- 4 1/2 pounds pickling cucumbers, 3 to 5 inches long, blossom ends removed
- 1 or 2 handfuls small fresh chiles of your choice, stabbed or slit twice
- 1 large head garlic, minced
- 1 cup grated fresh horseradish
- 1 large onion, sliced crosswise about 1/2 inch thick
- 1 handful fresh dill heads or fronds (optional)
- 2 tablespoons yellow mustard seeds
- 2 tablespoons coriander seeds, cracked
- 1 tablespoon black peppercorns
- 4 dried bay leaves, crumbled
- 1 handful grape, sour-cherry, or oak leaves, well washed (optional)
- 12 cups water
- 3/4 cup white-wine vinegar
- 7 1/2 tablespoons coarse salt
Description
Martha Stewart
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