Blue Ribbon Horseradish Pickles – a delicious recipe with water, white vinegar, white sugar, pickling spices, pickling salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak the cucumbers in ice cold water for 2 to 3 hours.
2
Sterilize 5 (1 quart) jars with lids and rings and keep hot.
3
In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
4
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.
5
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.
368
kcal
Calories
89
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 cups water, 1 3/4 cups white vinegar, 1 1/4 cups white sugar, 1 teaspoon whole pickling spices, and more.
Yes, Blue Ribbon Horseradish Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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