Russian Dill Pickles

or 1.7 lbs cucumbers (see notes above)

or 3 1/3 cups water

or 2 tablespoons coarse sea salt

leaves stems dill (withand umbrellas)

sprigs thyme

leave horseradish (optional)

garlic

leaves bay

slices red chili pepper

black peppercorns (I used a mixture of black (white, green and pink))

allspice

or 68 fl oz canning jar (sterilized (see notes above))