Sweet Horseradish Pickles

1. 1

   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.

2. 2

   Put horseradish in the bottom of jar and pack pickle spears on top of horseradish.

3. 3

   Pour brine over the top of pickles. Put cap on jar.

4. 4

   Shake well until horseradish is well distributed.

5. 5

   Refrigerate for at least 48 hours flipping jar frequently.

* Per serving · 4 servings · Values may vary.

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