I took a fabulous recipe (credit to Lali) and turned it into an extra sour pickle with a lot of kick. I made this in a clean (never-used) five gallon paint bucket with cheesecloth tied around top. It’s how I make all my pickles, so my recipes are for very large quantities.
Ingredients: [‘prepared mustard’, ‘salt’, ‘white vinegar’, ‘horseradish’, ‘garlic’, ‘dill’, ‘pickling spices’, ‘cucumbers’]
Quantity of Ingredients: [“2 cups prepared mustard”,”2 cups salt”,”2 gallons white vinegar”,”2 cups horseradish (I prefer Extra Hot)”,”1 1/2 cups minced garlic”,”2 sprigs dill”,”1/2 cup pickling spices”,”4 gallons cucumbers (pickling)”]
Number of Servings: 1
Steps: [‘Scrub cucumbers and place in the above mixture.’, ‘If you wish to can these, place them in quart jars with brine in water bath for 10 minutes.’, ‘Let them set 10 days before eating.’]