Ingredients Jump to Instructions ↓

  1. 16 ounces Kosher salt

  2. 1 bunch dill

  3. 1 cup chopped fresh horseradish root

  4. 1 head of garlic, crushed with skins removed

  5. 5 bay leaves

  6. tarragon as desired

  7. celery leaves as desired

  8. 2-3 banana peppers chopped into large chunks

  9. 1/2 bushel of cucumbers

Instructions Jump to Ingredients ↑

  1. You will need a large container or two for preserving the cucumbers in. Wash and dry the containers.

  2. Boil 5 liters of water then add salt and stir until dissolved. Allow this to cool before adding to cucumbers.

  3. Wash and sort the cucumbers by size. You will want to try to keep cucumbers of the same size together. Discard any cucumbers with bruises, cuts or broken skin.

  4. Take the dill and other optional herbs, horseradish, garlic, and peppers and pack evenly on the bottom of your chosen containers.

  5. Pack jars tightly with cucumbers stacked in a vertical position. If you are using very large containers you can split the herb mix and put half on the bottom and half midway up the container to evenly distribute the flavor.

  6. Once your containers are full of cucumbers slowly pour in salted water until the container is filled to the brim. Close the containers and store at 32-40 degrees F for 50-60 days. You can keep at room temperature for cucumbers ready in 30 days but the flavor and texture will not be as good as the cold stored cucumbers.


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