Salt-Free Dills With Horseradish (Canning)

• 12 -16 small pickling cucumbers (about 3 lb.)
• 3 inches by 1-inch piece fresh horseradish
• 20 fluid ounces white vinegar
• 16 fluid ounces water
• 4 fresh grape leaves, washed
• 4 garlic cloves
• 4 heads fresh dill (or 4 tsp. dill seeds)
• 2 teaspoons mustard seeds

1. Cut a thin slice from the blossom end of each cucumber. Cut horseradish into 4 lengthwise pieces and reserve.
2. Combine vinegar and water in a saucepan and bring to a boil over high heat.
3. Place 1 piece horseradish, 1 grape leaf, i garlic clove, 1 head dill, and 1/2 teaspoons mustard seed in each clean jar. Pack cucumbers in jars.
4. Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Process in a boiling water bath 10 minutes for pints, 15 minutes for quarts.

pickling cucumbers, horseradish, fluid ounces white vinegar, fluid ounces water, grape leaves, garlic, dill, mustard seeds

Taken from www.food.com/recipe/salt-free-dills-with-horseradish-canning-502546 (may not work)