Cucumber Essentials Yummy Horseradish Dill Pickle Food

BLUE RIBBON HORSERADISH PICKLES

Steps:

• Soak the cucumbers in ice cold water for 2 to 3 hours.
• Sterilize 5 (1 quart) jars with lids and rings and keep hot.
• In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
• While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
• Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

CLASSIC HORSERADISH DILL PICKLES

Steps:

• First, cut cocktail cucumbers into spears.
• Second, chop the onions.
• Third slice the horseradish root into strips.
• Next, place the cucumber, onions, and horseradish into a bowl and add the salt.
• Finally, toss the cucumbers, onions, and horseradish in the salt.
• Next, add 1 cup of ice and water to cover the salted cucumber mix.
• Place the cucumber mix into the fridge for 2 hours.
• After 2 hours remove from the refrigerator.
• Drain cucumbers, onions, horseradish, and rinse them over a colander.
• Finally, place the cucumbers, onions, and horseradish into a sterilized glass jar with a sterilized lid and ring.

CUCUMBERS AND DILL IN HORSERADISH CREAM

Steps:

• Stir together sour cream, horseradish, dill, scallion, salt, and pepper in a bowl, then stir in cucumber until coated. Let stand for 30 minutes to allow flavors to develop.

CUCUMBER, DILL AND HORSERADISH RELISH

Steps:

• Halve the cucumber, discard the seeds and chop finely. Mix with the remaining ingredients.

SNAPPY HORSERADISH DILL PICKLES

Steps:

• Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add horseradish. In a saucepan, bring the sugar, water and vinegar to a boil. Remove from heat; cool slightly. Pour over pickles. Cool completely. Cover jar and shake. Refrigerate for at least 8 hours or overnight.

HORSERADISH PICKLES

Steps:

• Drain juice from pickles; reserve.
• Cut pickles into slices.
• Mix pickle slices and chopped onion.
• Fill clean canning jars with pickles and onions.
• Mix sugar or Spenda, horseradish, vinegar and celery seed in saucepan; heat until sugar melts over low heat.
• Pour over pickles in jars.
• Add reserved pickle juice if needed to fill jars.
• Close jars and shake to mix well.
• Store jars in refrigerator.