Makes 10-16 half pickles

1 pound/500g small pickling pickles (5-6)*

1 cloves crushed garlic

1 thumb sized piece of fresh peeled horseradish root

1 teaspoon/5g yellow mustard seed

Small handful fresh dill or 1 tablespoon/15ml dried dill weed

4 cups/1 liter water

1/4 cup/60ml white vinegar

1/4 cup/59ml/55g coarse sea salt OR 2 1/2 Tablespoons/37ml/41g table salt

handful fresh dill or 3 tablespoons/45ml dried dill weed

Cut the top tips off of the pickles (you can cut them in half or quarters if you want). Place them snuggly into a 4 cup/1 liter sterilised jar (we used a cleaned commercial pickle jar). Add vinegar, water and sea salt to a sauce pan.  Bring to a boil and stir to dissolve the salt.  Let cool for 5 minutes.  Place horseradish, mustard seeds, dill and garlic into the jar with the cucumbers. Snuggly add cucumbers and bay leaves.  Pour the vinegar/water mixture over the pickles making sure to cover them completely.  Seal the jar tightly and store in a cool, dark space for three to four days.  Place in the refrigerator for another day.  Open and serve.  The longer you keep the pickles in the brine the more flavourful they will be.  You can put them directly in the fridge after sealing and wait for a minimum of 6 days.

*pickling cucumbers are about 4 inches/10cm long.  You can use regular cucumbers sliced into rounds or cut in half lengthwise and widthwise.  Make sure to wash the skins as they may have added wax.