BLUE RIBBON HORSERADISH PICKLES
Spicy pickles with a hint of 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!
Provided by SHAWN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h20m
Yield 50
Number Of Ingredients 8
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.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g
SWEET HORSERADISH PICKLES
Make and share this Sweet Horseradish Pickles recipe from Food.com.
Provided by bobbybzone
Categories Low Protein
Time 20m
Yield 40-60 spears
Number Of Ingredients 5
Steps:
- In a medium sauce pan, combined sugar, water, and vinegar and bring to a low boil until mixture is clear. Let brine cool for 5 minutes.
- Put horseradish in the bottom of jar and pack pickle spears on top of horseradish.
- Pour brine over the top of pickles. Put cap on jar.
- Shake well until horseradish is well distributed.
- Refrigerate for at least 48 hours flipping jar frequently.
SWEET HORSERADISH PICKLES RECIPE
Steps:
- Pack the quartered pickles back in jars.
- Mix sugar and dry mustard in a bowl. Add remaining ingredients.
- Pour the mixture over the pickles. Let stand at least 4 days in the refrigerator before serving.
- Store in refrigerator.
Nutrition Facts : Calories 47 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 41 mg, Fat 0 g, ServingSize 2 Quarts (serves 40), UnsaturatedFat 0 g
HORSERADISH PICKLES
My neighbor used to give these delicious pickles as gifts. All her recipes were legend and she shared them in her very sought-after holiday cards. These pickles are very crisp and tasty, with just enough "bite" from the horseradish.
Provided by l0vetw0c00k
Categories < 60 Mins
Time 40m
Yield 3 pint jars
Number Of Ingredients 6
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.
SWEET PICKLE AND HORSERADISH DEVILED EGGS
A recipe with a lovely blend of sweet and spicy. The relish adds a bit of sweet crunch, while the horseradish adds heat and a spicy kick.
Provided by tonyp063
Categories Summer
Time 31m
Yield 12 half eggs
Number Of Ingredients 9
Steps:
- Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
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SWEET HORSERADISH PICKLES - RANTS FROM MY CRAZY KITCHEN
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4.5/5 (15)Total Time 45 minsCategory SnackCalories 45 per serving
- In a large pot combine the vinegar, water, pickling spice (wrap in cheesecloth for easy removal), salt, sugar, and honey. Bring to a boil, cover, and simmer for 30 minutes. Allow to cool to room temperature. Remove the pickling spice.
- Pour 1/4 cup each chopped horseradish into two clean pickle jars. Slice the cucumbers around 1/4 inch thick. Pack into the jars.
- When the brine has cooled pour it over the cucumbers. Cover the jars with the lids tightly and shake to mix. Keep refrigerated, and open after at least 3 days.
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