1. Wash and clip ends off the dill cucumbers. 2. Place dill cucumbers in a tub or large sink. 3. Cover with cold water. 4. Add 2 bags of ice and let sit overnight. 5. The next day, drain the chilled dill cucumbers. 6. In a large crock pot, add 4 stocks of dill heads and stock into the bottom. 7. Add 6 garlic cloves. 8. Add a few pieces of horseradish root. 9. Add 2 halves of the hot red pepper. 10. Place 2 layers of dill cucumbers. 11. Add some sliced carrots. 12. Repeat these steps beginning with the dill weed heads until all cucumbers are used. 13. In a large cooking pot, measure water, vinegar, and salt; bring to boil. 14. Pour hot vinegar mixture over the cucumbers until they are covered. 15. Place a heavy plate on top of the cucumbers. 16. Find a heavy rock, wash well with bleach and then with hot water. 17. Place the rock on the plate to weigh down the cucumbers. 18. The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move. 19. Dill pickles should be ready to eat in about 7 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
