Blue Ribbon Horseradish Pickles

Ingredients

• 40 small pickling cucumbers
• 7 cups water
• 1.75 cups white vinegar
• 1.25 cups white sugar
• 1 teaspoon whole pickling spices
• 15 sprigs dill , or as needed
• 5 tablespoons pickling salt
• 10 cloves garlic , peeled
• 10 , 1/4 inch x 3 inch

Instructions

1. 1

   Soak cucumbers in ice-cold water, 2 to 3 hours. Drain.

2. 2

   Inspect five 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.

3. 3

   Bring 7 cups of water, vinegar, sugar, and pickling spices to a boil in a separate large pot, stirring occasionally until sugar dissolves.

4. 4

   Place a few dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips into each sterilized jar.

5. 5

   Trim ends from cucumbers and cut a slit in the skin of each one so brine can soak in and any air can get out. Pack cucumbers into prepared jar. Pour boiling brine over top, filling to within ½ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

6. 6

   Bring water in the pot used to sterilize the jars to a boil. Lower jars 2 inches apart into the boiling water and turn off heat; process until water is cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Refrigerate any unsealed jars.