ANTIQUE DILL PICKLE RECIPE FROM WARTIME COOKBOOK
50 cucumbers 4-2 inches long
1 1/2 cups salt
6 quarts water
1/2 small horse radish root diced
1/2 large bunch dill
1/4 cup vinegar
select thin cucumbers wash and dry.
Dissolve 1 cup salt in 4 quarts water, add cucumbers and let stand 12 hours. All cucumbers must be under that brine. Put plate and weight to keep them down.
It may be necessary to prepare more brine.
Drain and wipe dry
Place in sterilized jars with layers of horse radish and dill or in crock
combine remaining 2 quarts water and 1/2 cup salt and vinegar; heat to boiling and pour over cucumbers. Partly seal if in jars, cover with towel and plate if in crock
put in cool place.. let set.. when fermentation stops, (12 days) pour over enough fresh cooled brine containing vinegar over cucumbers. Combine 5 quarts of water, 1 pint vinegar, and 1 cup salt. Heat to boiling and pour over cucumbers , horse radish, and dill in jars and seal.
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