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Horseradish Pickles

Discover the tangy crunch of Horseradish Pickles that add a spicy kick to any meal. Perfect for snacking, sandwiches, or charcuterie boards, these pickles are simple to make and impossible to resist.
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Ingredients
  

2 lbs. small cucumbers, washed and sliced into spears

1 cup distilled white vinegar

1 cup water

2 tbsp. kosher salt

2 tbsp. granulated sugar

3 cloves garlic, smashed

1 tbsp. prepared horseradish or 1-inch fresh horseradish root, grated

1 tsp. mustard seeds

1 tsp. peppercorns

1 tsp. dill seeds or 2 sprigs fresh dill

Instructions
 

  • Slice cucumbers into spears or coins and wash thoroughly.
    Sterilize jars and lids by boiling for 10 minutes.
    In a saucepan, combine vinegar, water, salt, and sugar. Heat until dissolved, then cool slightly.
    Place garlic, horseradish, dill, mustard seeds, and peppercorns at the bottom of jars. Pack cucumbers snugly on top.
    Pour cooled brine over cucumbers, leaving ½ inch headspace. Ensure cucumbers are fully submerged.
    Wipe rims clean, seal jars, and refrigerate. Allow pickles to develop flavor for at least 48 hours.
    Serve chilled as a snack, on sandwiches, or with a charcuterie board.