Ingredients
- 6 1/2 percen pour the brine (into)
- 4 long
- 3 tarragon
- 2 qts
- 2 layers of cheesecloth
- 1 dill plant
- 1 head garlic
- 1/2 dill a ring to fit the bottom of the pickling (into)
- 3/8 tarragon on top
- 1,000 gr cucumber
- 475 ml water
- 50 gr salt
- 28 gr horesradish root
- 14 gr salt
- 8 gr pepper (hot red)
During the next 10-14 days, see that the brine does not become too cloudy (there is always some degree of cloudiness due to fermentation process) and that there is no mold. If either does happen, replace the brine, rinse the upper layer of dill, wipe the mouth of the jar and close again. Store the pickles on the lowest shelf of the refrigerator. They will keep for up to 1 week.
