Westport River Barrel Cukes

Ingredients

• 4 1/2 pounds pickling cucumbers, 3 to 5 inches long, blossom ends removed
• 1 or 2 handfuls small fresh chiles of your choice, stabbed or slit twice
• 1 large head garlic, minced
• 1 cup grated fresh horseradish
• 1 large onion, sliced crosswise about 1/2 inch thick
• 1 handful fresh dill heads or fronds (optional)
• 2 tablespoons yellow mustard seeds
• 2 tablespoons coriander seeds, cracked
• 1 tablespoon black peppercorns
• 4 dried bay leaves, crumbled
• 1 handful grape, sour-cherry, or oak leaves, well washed (optional)
• 12 cups water
• 3/4 cup white-wine vinegar
• 7 1/2 tablespoons coarse salt

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