Uncle Bill'S Dill Pickles In A Crock

• 10 lbs pickling cucumbers
• 16 cups water
• 1 cup white vinegar
• 1 cup coarse pickling salt
• 10 heads dill weed, including stocks
• 3 heads fresh garlic, break apart into cloves and peel
• 12 inches fresh horseradish root, in 1 inch pieces
• 10 medium carrots, scrubbed and cut lengthwise in quarters
• 3 medium hot red peppers, cut in half,include seeds

1. Wash and clip ends off the dill cucumbers.
2. Place dill cucumbers in a tub or large sink.
3. Cover with cold water.
4. Add 2 bags of ice and let sit overnight.
5. The next day, drain the chilled dill cucumbers.
6. In a large crock pot, add 4 stocks of dill heads and stock into the bottom.
7. Add 6 garlic cloves.
8. Add a few pieces of horseradish root.
9. Add 2 halves of the hot red pepper.
10. Place 2 layers of dill cucumbers.
11. Add some sliced carrots.
12. Repeat these steps beginning with the dill weed heads until all cucumbers are used.
13. In a large cooking pot, measure water, vinegar, and salt; bring to boil.
14. Pour hot vinegar mixture over the cucumbers until they are covered.
15. Place a heavy plate on top of the cucumbers.
16. Find a heavy rock, wash well with bleach and then with hot water.
17. Place the rock on the plate to weigh down the cucumbers.
18. The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move.
19. Dill pickles should be ready to eat in about 7 days.

cucumbers, water, white vinegar, coarse pickling salt, dill, garlic, horseradish root, carrots, hot red peppers

Taken from www.food.com/recipe/uncle-bills-dill-pickles-in-a-crock-71048 (may not work)