MOM'S DILL PICKLES

Mom's Dill Pickles image

Number Of Ingredients 11

8 pieces Medium Pickling Cucumbers (8-12 pieces)
2 pieces Bay Leaves
2 cloves Garlic
2 pinches Black Pepper (if tolerated)
1 piece Horseradish (3")
3 tablespoons OR Prepared Horseradish
2 pinches Allspice (if tolerated)
1 bunch Fresh Dill Weed
2 cups Water (purified or boiled and cooled)
1 tablespoon Sea Salt (reg. or pink Himalayan)
1 Cabbage Leaf (large)

Steps:

Wash and dry the cucumbers and place them tightly in a dry 1-qt jar.
Add the bay leaves, garlic, pepper, horseradish, and allspice to the jar and place the dill on top.
Mix the water with salt to create a brine and fill the jar to 1/2" above the top of the cucumbers.
Add a cabbage leaf to the top of the jar to hold the cucumbers in place, so they stay submerged.
Close the jar moderately tightly and store in a cool, dark place like a pantry, allowing it to ferment for 7 to 10 days.
Store in the fridge until ready to serve to ensure the survival of the beneficial microbes. Microbes will only stay active outside the fridge for up to 2 weeks, but will stay alive for months if kept refrigerated.