Give your cucumbers a good wash
and put the spices and garlic into the jar.
Pierce the cucumbers with a fork a few times so the brine
will penetrate into them.
the cucumbers upright into the jar (with the horseradish) and place the dill on top.
Fill the jar with the brine
and make sure that everything is covered, leave about a half inch space from the top
of the jar.
Close the jar tightly and place the jar in a warm
spot in the kitchen for a few days.
Bubbles will start appearing which shows that the fermentation
When the bubbles have settled down. Place the jar in a cool
if you have one) for about six weeks before you eat them (I usually don't actually wait for six weeks, but eat them after about a week or two).
During the fermentation
process some of the bubbling liquid may leak out, this means it is working, so don't worry. I usually just put a towel under my fermenting