I have had hard time making pickles for a long time. My pickles never seems turned out they way I expected them to be - until I experimented with this simple version of the cold packed pickles...It is simple, delicious. Here's the recipe:
soak 10 lb. of cucumbers (sliced lengthwise) in a salt solution with 16 C. water and 1.5 C. salt for 1 day. The next day, make the brine: bring to boil 4 C. white vinegar and 6 C. water, add 2 T. colored pepper corns, 1 T. mustard seeds, 10 cloves of crushed garlic, 2 t. red pepper flakes, horseradish (optional), whole hot peppers (optional). Pack cucumbers in hot jars (boiled in hot water for 5 minutes). Pour brine in jars. Cap jars. Store in the refrigerator. Pickles should be ready in 7 days. Keep up to 2 month.