INGREDIENTS

1. 8lbs young fresh dillcucumbers
2. 8largedill weed, heads and stems
3. 5largecarrots, peeled and sliced into wedges
4. 20clovesgarlic
5. 4mediumjalapeno peppers (optional)
6. 12pieceshorseradish root

7. BRINE

8. 3 1/2cupswater
9. 1 1/2cupswhite vinegar
10. 4tablespoonspickling saltor coarse salt
11. 1/2cupbrown sugar, lightly packed

DIRECTIONS

1. PREPARATION OF DILL CUKES THE NIGHT BEFORE.
2. Remove blossom ends and stems and discard.
3. Place dill cukes into a large tub or a clean laundry tub.
4. Cover with cold water.
5. Add 2 bags of ice cubes or 1 block of ice.
6. Let chill overnight.
7. BRINE.
8. In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
9. Boil for 2 minutes.
10. Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
11. Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
12. Wash and drain dill cukes.
13. Place 1 dill head and stem in the bottom of each jar.
14. Stuff the jars with cukes, vertically.
15. Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
16. Stuff one Jalapeno pepper into each jar.
17. Place another dill head and stem on top of the cukes in each jar.
18. Fill jars with hot brine to within 1/2″ of top of jars.
19. Make sure that none of the dill head is touching the top of the jar.
20. Push the dill heads down if necessary.
21. Wipe tops of jars clean.
22. Prepare canning lids according to manufacturers instructions.
23. Place lids on jars and screw on screw tops finger tight only.
24. Prepare a canner and bring water to a boil.
25. Place jars in rack with lids up and immerse in the boiling water.
26. Boil or process for 10 minutes.
27. Remove jars onto a dish towel and cover with another dish towel to cool.
28. Jars are sealed when the lids pop and are concave (curved down).
29. Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
30. When cooled and sealed, label jars and store in a cool, dark place.
31. Allow 4 to 5 weeks for flavors to develop before using.
32. This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
33. Dill cukes should be 4″ to 5″ long and as fresh as possible.