Ingredients
- 5 pickling cucumbers (about 4 inches long)
- 4 slices fresh horseradish, peeled and cut into 1/2-inch slices
- 4 sprigs fresh dill weed
- 1 cup white vinegar
- 1 cup sugar
- 3 cups water
- 4 cloves garlic, peeled
- 2 tablespoons pickling spice
- 2 teaspoons turmeric
- Kosher salt and freshly ground black pepper
- Special equipment: 1 (1-quart) mason jar, sterilized by boiling in water
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 23 reviews
By robertnaylorjr_...
Jersey City, NJ
on September 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made these pickles and, in general, I liked the way they turned out. They were easy to make, which is always nice, and they taste good. I intend to make the recipe again, but even though they are a sweet pickle they do need a small amount of salt to bring out the flavors. I also added an onion ring at the bottom of each jar and that was a good choice.
By foodnetwork_michael
on May 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this recipe and it really was quite nice. I'm not a huge sweet pickle fan, but these were delightful! I didn't use a pre-made pickling spice and instead put together a standard concoction of dry mustard, whole allspice, coriander seeds, whole cloves, grated ginger, red pepper flakes, a cinnamon stick, and a bay leaf. I also saw the reviews regarding salt, but I don't think it needed the salt and in fact think that salt would probably be a bad idea for this recipe, but that might just be my palate. I like Carolyn's idea of adding rings or pieces of onion, but I think that I might try grating or slivering the horseradish next time.
By carolyn.wilkers...
Pompano Beach, FL
on March 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are not something you "can" to give away. These are just a few cucumbers so you eat them in a few days and they are okay. If the jars are sterile and you heat the ingredients enough, that should take care of most everything and to seal the top keeps most out, but you are going to open these the next day and start using them and I have a feeling they won't last long. Think I'd like to put onion rings or pieces in with them too as that sounds good to me. Wish I had my grandpa's recipe.
Read all 23 reviews