Categories: Pickles 
      Yield: 6 servings 
  
      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 
           -water 
  
  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.