Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Blue Ribbon Horseradish Pickles

4

200 min

Blue Ribbon Horseradish Pickles

Blue Ribbon Horseradish Pickles Photo 1

Time

200 min

Serving

50 persons

Calories

23

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
These spicy pickles with horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles. I always get asked to make more or bring more to work. These are worth a try. This makes a really crisp, great-tasting pickle!

Ingredients

  • pickling cucumbers: 40 piece
  • water: 7 cups
  • ¾ cups white vinegar: 1 piece
  • ¼ cups white sugar: 1 piece
  • whole pickling spices: 1 tsp
  • sprigs dill: 15 piece (or as needed)
  • pickling salt: 5 Tbsp
  • garlic: 10 clove (peeled)
  • (1/4 inch x 3 inch) strips peeled fresh horseradish root: 10 piece

Metric Conversion

Stages of cooking

Blue Ribbon Horseradish Pickles Photo 21
Blue Ribbon Horseradish Pickles Photo 32
Blue Ribbon Horseradish Pickles Photo 43
Blue Ribbon Horseradish Pickles Photo 54
Blue Ribbon Horseradish Pickles Photo 65
Blue Ribbon Horseradish Pickles Photo 76
  1. Soak cucumbers in ice-cold water, 2 to 3 hours. Drain and set aside.
    Blue Ribbon Horseradish Pickles Photo 2
  2. Sterilize five 1-quart jars with the lids and rings in simmering water in a large pot until brine is ready.
    Blue Ribbon Horseradish Pickles Photo 3
  3. Combine 7 cups water, vinegar, sugar, and pickling spices in a second large pot. Bring brine to a boil, stirring occasionally to dissolve sugar.
    Blue Ribbon Horseradish Pickles Photo 4
  4. Place into each sterilized jar: a few dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips.
    Blue Ribbon Horseradish Pickles Photo 5
  5. Trim ends from cucumbers and cut a slit in the skin of each one so brine can soak in and any air can get out. Pack cucumbers into the prepared jars. Pour boiling brine over cucumbers in the jars, filling to within 1/2 inch of the top. Top with the lids and screw the rings on tightly.
    Blue Ribbon Horseradish Pickles Photo 6
  6. Bring water in the pot used to sterilize the jars to a boil. Place the jars into boiling water and turn off heat; allow the jars to sit until water is cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Refrigerate any unsealed jars.
    Blue Ribbon Horseradish Pickles Photo 7

How did you like this article?

You may also like