Pickle Recipes - Dill Pickles with Mustard

4 Pounds cucumbers
1 Large Onion
1/2 cup chopped horseradish
1/4 cup yellow mustard seeds
4 to 6 dill heads
6 tablespoons pickling salt
2 quarts water

Put the cucumbers, onion, horseradish, mustard seeds and dill in layers in a jar or jars. Dissolve the salt in the water adn pour enough brine over the cucumbers to cover them. Weight the jar with a freezer bag filled with brine.

You'll see bubbles form within 3 days in the jar. If scum forms in the jar skim it off and rinse your freezer bag.

The pickles will be ready in 2 weeks when the bubbling has stopped.

Refrigerate and eat.