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!
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
Instructions
- 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.
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