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Spicy Horseradish Pickles

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PREP TIME
180 min
COOKING TIME
20 min
TOTAL TIME
200 min
SERVINGS
50 servings
Snack
Spicy Horseradish Pickles
Ingredients
  • 40 small pickling cucumbers
  • 7 cups water
  • 1 3/4 cups white vinegar
  • 1 1/4 cups white sugar
  • 1 teaspoon whole pickling spices
  • 1 bunch dill sprigs
  • 5 tablespoons pickling salt
  • 10 cloves garlic, peeled
  • 10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
Instructions
1
Immerse the cucumbers in a chilled water bath for 2 to 3 hours. Remove and reserve them.
2
Heat the jars in a large pot of boiling water until they are sanitized and ready for use.
3
Combine 7 cups of water, vinegar, sugar, and pickling spices in a separate large pot. Bring the mixture to a rolling boil, stirring occasionally to ensure the sugar dissolves completely.
4
Add a few sprigs of fresh dill, 1 tablespoon of pickling salt, 2 cloves of garlic, and 2 strips of horseradish to each sterilized jar.
5
Remove the ends from the cucumbers and make a shallow incision in their skin, allowing the brine to penetrate and any air pockets to escape. Fill each jar with the prepared cucumbers.
6
Pour the boiling brine over the cucumbers in the jars, leaving a small gap of about 1/2 inch at the top. Secure the lids and tighten the rings firmly.
7
Submerge the jars in boiling water, then turn off the heat and let them sit until the water cools down. Check that the lids are secure by pressing the center of each lid with your finger. Store any unsealed jars in the refrigerator and seal them immediately.