No Salt Deli Dills

• 20 to 25 cucumbers (medium-size)
• ice water
• 8 cloves garlic, peeled
• 1 dried hot pepper, broken into 8 pieces
• 8 thin slices horseradish
• 8 grape leaves (optional)
• 8 dill heads
• 1 qt. white vinegar
• 1 qt. water

1. Place cucumbers in ice water for 12 hours.
2. Drain.
3. If desired, slice into spears or chunks.
4. Into each clean, hot pint jar, place 1 garlic clove, 1 piece hot pepper, 1 slice horseradish, 1 grape leaf and 1 dill head.
5. Pack with cucumbers. Combine the vinegar and water in a pan; bring to boil.
6. Pour hot mixture over the cucumbers, leaving 1/2-inch headspace.
7. Seal. Process in a boiling water bath canner for 10 minutes.
8. Cool undisturbed for 24 hours.
9. Let stand for 2 weeks before sampling. Makes 8 pints.

cucumbers, water, garlic, hot pepper, horseradish, grape, dill, white vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852237 (may not work)