*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Cucumber, medium pickling
                         -3-4 long 1 1/4 thick
    1                    Dill plant, bunch mature,
                         -seeds included
    2       oz           Horesradish root
    1                    Head garlic
      1/2   oz           Hot red pepper, fresh seeded
    3                    Tarragon, fresh branches
    6       tb           Salt, non-iodized, per 2 qts
   Preparing Cucumbers: wash the cucumbers under running
   water and place in a bowl.  Cover with ice water and
   enough ice to keep them cold for 10 hours. Drain the
   cucumbers and trim both ends so that the brine will
   more easily penetrate the flesh.
   Assembling: Rinse the dill and divide in half.  Scrub
   and rinse the horseradish and slice thinly.  Peel and
   halve the garlic.
   Fold half the dill into a ring to fit the bottom of
   the pickling jar. Strew horseradish, garlic, red
   pepper, and 1/3 of the tarragon on top. Arrange half
   the cucumbers upright in the jar, packing them
   tightly. Place the second third of the tarragon on
   top, then pack in the rest of the cucumbers in the
   same manner. Over them layer the remaining dill,
   horseradish, garlic, pepper and tarragon.
   Combine the salt and water, stirring until the salt
   dissolves. Percentage of salt in this brine is 5.5 to
   6.5 percent. Pour the brine into the jar. The
   cucumbers and herbs should be fully submerged. Cover
   with a saucer and weight down with a jar or can filled
   with water. Cover the mouth of the jar with 2 layers
   of cheesecloth and tie in place with string.
   Fermentation and storage: For the first 2-3 days, keep
   the cucumbers on a well aired shaded patio or similar
   spot with a temperature of 64-68 degrees.  Remove the
   scum as it appears and wash the mouth of the jar
   daily.  After 3-4 days, when the most active
   fermentation has subsided a bit, remove the weight and
   lid. Check to see that the brine still covers the
   cucumbers.  If not, add brine in the same proportions
   (1 1/4-1 3/4 Tbsp salt to 1 pint water). Cover the jar
   with its own lid and refrigerate at 32-38 degrees.
   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.
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