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Step 1
Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
Step 2
Cut garlic cloves into 2-3 pieces, roughly cut up dill, slice up your horseradish root and add everything in the jar, including black pepper.
Step 3
Dissolve 3 tbsp of salt in 6 cups(1.5 quarts) of filtered water and fill the jar. Make sure that cucumbers are covered completely in water.
Step 4
Let the jar sit at room temperature, covered loosely with a cheesecloth or lid for 24 hours (cucumbers should be fully submerged. Refrigerate pickles afterwards. They are best served cold.