Recipe courtesy of Tyler Florence
Save Recipe Print
Total:
3 hr 25 min
Prep:
15 min
Inactive:
3 hr
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.

Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Allspiced Apple Butter

Recipe courtesy of Gale Gand

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Homemade Gravy

Recipe courtesy of Ina Garten

No-Bake Peanut Butter Bars

Recipe courtesy of Ree Drummond

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Orange Marmalade Bread Pudding

Recipe courtesy of Gale Gand

Homemade BBQ Sauce

Recipe courtesy of Ree Drummond

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.