Horseradish Pickles

In a pickle over making pickles? Does that even make sense? These Horseradish Pickles are super easy to make, but with a little spice, they'll getcha!

Recipe by Amy Kritzer on April 28, 2015

Prep time: PT10M

Cook time: PT10M

Total time: PT20M

Rating

4.72 stars (32 reviews)

Keywords

Homemade Pickles, Horseradish, Horseradish Pickle Recipe, Horseradish Pickles, How to make pickles, Pickle Recipe, Pickles, Appetizers, Pareve Recipes, Vegan Recipes, Vegetarian Recipes

Ingredients

16 small Kerby pickles (washed, dried, and with the ends trimmed and cut into spears)
1/2 cup sugar
2 cups water
1 cup apple cider vinegar (you can use white vinegar too)
2 tablespoons pickling salt
2 garlic clove (smashed)
2 tablespoons fresh horseradish (ground in a food processor with a little water (or 1 tablespoon prepared horseradish))
1 tablespoon pickling spices

Cuisine

Jewish

Steps

Rinse out your mason jars (you'll need 3-4). (If you are canning, you'll have to sterilize.)
Bring the sugar, water, vinegar and salt to a boil over high heat in a sauce pan. Meanwhile, add the garlic, horseradish, and pickling spices to the jars, evenly distributed. Pack the pickles tightly into the jars. Top with the boiling brine, making sure there are no air bubbles, screw lids on tightly,cool and refrigerate. (At this point, you can also boil and preserve the pickles.) Wait 2 days for prime pickles. Eat! Pickles will last a few weeks.

Reviews

Nick B on 2020-07-11 (5 stars):
I have been making your recipe for a few years now.....I just add double the garlic! :-) They are fantastic......